Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal.
Food Quality & Design Group, Wageningen University, The Netherlands; Unilever R&D Vlaardingen, 3130 AC Vlaardingen, The Netherlands.
Food Chem. 2019 Jun 15;283:559-565. doi: 10.1016/j.foodchem.2019.01.063. Epub 2019 Jan 18.
A response surface methodology was applied to study the effect of precursors on o-quinone and phenylacetaldehyde formation in wine model systems stored at 40 °C during 24 h. The results confirmed that glucose plays an important role in reducing aldehyde formation by inhibiting the formation of o-quinone. The regression equations showed that oxygen consumption followed a 2nd polynomial equation whereas phenylacetaldehyde and o-quinone were best fit with a polynomial function containing quadratic terms. These behaviors indicate that different pathways are involved in the respective aldehyde formation and oxygen consumption. RSM has been shown to be a powerful tool to better understand key chemical reactions. By considering a number of factors, individually and in combinations, the derived equations predicted that the best combination to minimize phenylacetaldehyde was achieved for high glucose levels and low amounts of gallic acid and metals. This is valuable information when trying to improve wines sensorial properties during shelf-life.
响应面法被应用于研究在 40°C 下储存 24 小时的葡萄酒模型体系中前体对邻醌和苯乙醛形成的影响。结果证实，葡萄糖通过抑制邻醌的形成，在降低醛形成方面起着重要作用。回归方程表明，氧消耗遵循二次多项式方程，而苯乙醛和邻醌则与包含二次项的多项式函数拟合最佳。这些行为表明，不同的途径涉及各自的醛形成和氧消耗。RSM 已被证明是更好地理解关键化学反应的有力工具。通过考虑单独和组合的多个因素，推导出的方程预测，要最小化苯乙醛，最佳组合是高葡萄糖水平和低量的没食子酸和金属。当试图在货架期内改善葡萄酒感官特性时，这是有价值的信息。
