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https://hdl.handle.net/10316/109179
Title: | Amino Acids and Biogenic Amines Evolution during theEstufagemof Fortified Wines | Authors: | Pereira, Vanda Pereira, Ana C. Pérez Trujillo, Juan P. Cacho, Juan Marques, José C. |
Issue Date: | 2015 | Publisher: | Hindawi | Project: | IMPACT project, funded by the Agˆencia de Inovac¸˜ao (pilot plant unit) and the Instituto de Desenvolvimento Empresarial (industrial sampling). PhDGrant SFRH/BD/24177/2005 |
Serial title, monograph or event: | Journal of Chemistry | Volume: | 2015 | Abstract: | The current study was focused on the impact of accelerated ageing (heating step) on the amino acid and biogenic amine profiles of fortified wines. In this sense, three Madeira wines from two commonly used grape varieties (one red and the other white) were analysed during the heating, at standard (45∘C, 3 months) and overheating (70∘C, 1 month) conditions, following a precolumn derivatization procedure using iodoacetic acid, o-phthaldialdehyde, and 2-mercaptoethanol, carried out in the injection loop prior to RP-HPLC-FLD detection. Eighteen amino acids were identified, with arginine being themost abundant. An important decrease of the amino acid levels was detected during the standard heating (up to 30%), enhanced up to 61% by the temperature increase. Cysteine, histidine, and asparagine revealed the greatest decreases at 45∘C. Conversely, some amino acids, such as asparagine, slightly increased. Four biogenic amines were identified but always in trace amounts. Finally, it was observed that the accelerated ageing did not favour the biogenic amine development.The results also indicate that the heating process promotes the amino acid transformation into new ageing products. | URI: | https://hdl.handle.net/10316/109179 | ISSN: | 2090-9063 2090-9071 |
DOI: | 10.1155/2015/494285 | Rights: | openAccess |
Appears in Collections: | I&D CERES - Artigos em Revistas Internacionais |
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