The conversion of hydroxycinnamic acids into volatile phenols (in a synthetic media and in red wine) by Dekkera bruxellensis
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10174/5188 |
Resumo: | The conversion of p-coumaric acid, ferulic acid, and caffeic acid into 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol was studied in Dekkera bruxellensis ISA 1791 under defined conditions in a synthetic medium and in a red wine. Liquid chromatography (HPLC-DAD) was used to quantify the phenolic acids, and gas chromatography (GC) coupled to a FID detector was used to quantify volatile phenols using a novel analytical methodology that does not require sample derivatization. Identification was achieved by gas chromatography-mass detection (GC-MS). The results show that phenolic acids concentration decreases while volatile phenols concentration increases. The proportion of caffeic acid taken up by Dekkera bruxellensis is lower than that for p-coumaric or ferulic acid; therefore less 4-ethylcatechol is formed. More important, 4-ethylcathecol synthesis by Dekkera bruxellensis in wine has never been demonstrated so far. These results contribute decisively to a better understanding of the origin of the volatile phenols in wines. The accumulation of these compounds in wine is nowadays regarded as one of the key factors of quality control. |
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The conversion of hydroxycinnamic acids into volatile phenols (in a synthetic media and in red wine) by Dekkera bruxellensisphenolic acidsvolatile phenolsred wine4-ethylcatecholThe conversion of p-coumaric acid, ferulic acid, and caffeic acid into 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol was studied in Dekkera bruxellensis ISA 1791 under defined conditions in a synthetic medium and in a red wine. Liquid chromatography (HPLC-DAD) was used to quantify the phenolic acids, and gas chromatography (GC) coupled to a FID detector was used to quantify volatile phenols using a novel analytical methodology that does not require sample derivatization. Identification was achieved by gas chromatography-mass detection (GC-MS). The results show that phenolic acids concentration decreases while volatile phenols concentration increases. The proportion of caffeic acid taken up by Dekkera bruxellensis is lower than that for p-coumaric or ferulic acid; therefore less 4-ethylcatechol is formed. More important, 4-ethylcathecol synthesis by Dekkera bruxellensis in wine has never been demonstrated so far. These results contribute decisively to a better understanding of the origin of the volatile phenols in wines. The accumulation of these compounds in wine is nowadays regarded as one of the key factors of quality control.2012-07-13T15:07:19Z2012-07-132012-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://hdl.handle.net/10174/5188http://hdl.handle.net/10174/5188porDepartamento Fitotecniamjbc@uevora.ptndndafreitas@uevora.pt210Cabrita, Maria JoaoPalma, VeraPatão, RaquelCosta Freitas, Ana Mariainfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-03T18:43:36Zoai:dspace.uevora.pt:10174/5188Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:00:12.619456Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
The conversion of hydroxycinnamic acids into volatile phenols (in a synthetic media and in red wine) by Dekkera bruxellensis |
title |
The conversion of hydroxycinnamic acids into volatile phenols (in a synthetic media and in red wine) by Dekkera bruxellensis |
spellingShingle |
The conversion of hydroxycinnamic acids into volatile phenols (in a synthetic media and in red wine) by Dekkera bruxellensis Cabrita, Maria Joao phenolic acids volatile phenols red wine 4-ethylcatechol |
title_short |
The conversion of hydroxycinnamic acids into volatile phenols (in a synthetic media and in red wine) by Dekkera bruxellensis |
title_full |
The conversion of hydroxycinnamic acids into volatile phenols (in a synthetic media and in red wine) by Dekkera bruxellensis |
title_fullStr |
The conversion of hydroxycinnamic acids into volatile phenols (in a synthetic media and in red wine) by Dekkera bruxellensis |
title_full_unstemmed |
The conversion of hydroxycinnamic acids into volatile phenols (in a synthetic media and in red wine) by Dekkera bruxellensis |
title_sort |
The conversion of hydroxycinnamic acids into volatile phenols (in a synthetic media and in red wine) by Dekkera bruxellensis |
author |
Cabrita, Maria Joao |
author_facet |
Cabrita, Maria Joao Palma, Vera Patão, Raquel Costa Freitas, Ana Maria |
author_role |
author |
author2 |
Palma, Vera Patão, Raquel Costa Freitas, Ana Maria |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Cabrita, Maria Joao Palma, Vera Patão, Raquel Costa Freitas, Ana Maria |
dc.subject.por.fl_str_mv |
phenolic acids volatile phenols red wine 4-ethylcatechol |
topic |
phenolic acids volatile phenols red wine 4-ethylcatechol |
description |
The conversion of p-coumaric acid, ferulic acid, and caffeic acid into 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol was studied in Dekkera bruxellensis ISA 1791 under defined conditions in a synthetic medium and in a red wine. Liquid chromatography (HPLC-DAD) was used to quantify the phenolic acids, and gas chromatography (GC) coupled to a FID detector was used to quantify volatile phenols using a novel analytical methodology that does not require sample derivatization. Identification was achieved by gas chromatography-mass detection (GC-MS). The results show that phenolic acids concentration decreases while volatile phenols concentration increases. The proportion of caffeic acid taken up by Dekkera bruxellensis is lower than that for p-coumaric or ferulic acid; therefore less 4-ethylcatechol is formed. More important, 4-ethylcathecol synthesis by Dekkera bruxellensis in wine has never been demonstrated so far. These results contribute decisively to a better understanding of the origin of the volatile phenols in wines. The accumulation of these compounds in wine is nowadays regarded as one of the key factors of quality control. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-07-13T15:07:19Z 2012-07-13 2012-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10174/5188 http://hdl.handle.net/10174/5188 |
url |
http://hdl.handle.net/10174/5188 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Departamento Fitotecnia mjbc@uevora.pt nd nd afreitas@uevora.pt 210 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799136484560732160 |