Phenylacetaldehyde real-time release kinetics in wine like model solutions

Ana Rita Monforte; Sara I. F. S. Martins; António César Silva Ferreira

doi:10.1016/j.foodchem.2020.128948

Phenylacetaldehyde real-time release kinetics in wine like model solutions

Ana Rita Monforte, Sara I. F. S. Martins, António César Silva Ferreira^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

3 Citations (Scopus)

Abstract

The present work shows key possibilities in modelling the kinetics of phenylacetaldehyde formation as a function of sugar, phenolic compounds, metals and sulphur dioxide. The release kinetics were measured online by proton transfer reaction-mass spectrometry (PTR-MS). Phenylacetaldehyde formation was fitted using Weibull models and an activation energy of 73 kJ/mol estimated. Also, a confirmation that glucose can inhibit the aldehyde formation was demonstrated, and the sequential additions in real time showed that the inhibition level was dependent on metal ions presence. Moreover, for the first time it was observed in real time the capacity of SO2 to bind with phenylacetaldehyde, and by trapping it, lowering its release. Finally, the impact of pH and temperature in the stability of the formed adducts and underling release mechanism is also elucidated.

Original language	English
Article number	128948
Number of pages	6
Journal	Food Chemistry
Volume	364
DOIs	https://doi.org/10.1016/j.foodchem.2020.128948
Publication status	Published - 1 Dec 2021

Keywords

Kinetics
Metals
Phenylacetaldehyde
PTR-TOF-MS
Strecker
Sulphur dioxide
Weibull

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10.1016/j.foodchem.2020.128948

http://hdl.handle.net/10400.14/31609

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title = "Phenylacetaldehyde real-time release kinetics in wine like model solutions",

abstract = "The present work shows key possibilities in modelling the kinetics of phenylacetaldehyde formation as a function of sugar, phenolic compounds, metals and sulphur dioxide. The release kinetics were measured online by proton transfer reaction-mass spectrometry (PTR-MS). Phenylacetaldehyde formation was fitted using Weibull models and an activation energy of 73 kJ/mol estimated. Also, a confirmation that glucose can inhibit the aldehyde formation was demonstrated, and the sequential additions in real time showed that the inhibition level was dependent on metal ions presence. Moreover, for the first time it was observed in real time the capacity of SO2 to bind with phenylacetaldehyde, and by trapping it, lowering its release. Finally, the impact of pH and temperature in the stability of the formed adducts and underling release mechanism is also elucidated.",

keywords = "Kinetics, Metals, Phenylacetaldehyde, PTR-TOF-MS, Strecker, Sulphur dioxide, Weibull",

author = "Monforte, {Ana Rita} and Martins, {Sara I. F. S.} and Ferreira, {Ant{\'o}nio C{\'e}sar Silva}",

note = "Funding Information: This work was supported by the doctoral fellowship of Ana Rita Monforte, SFRH/BD/111889/2015 and through project UID/Multi/50016/2013 by National Funds from FCT – Funda{\c c}{\~a}o para a Ci{\^e}ncia e a Tecnologia. Funding Information: This work was supported by the doctoral fellowship of Ana Rita Monforte, SFRH/BD/111889/2015 and through project UID/Multi/50016/2013 by National Funds from FCT ? Funda{\c c}{\~a}o para a Ci{\^e}ncia e a Tecnologia. Publisher Copyright: {\textcopyright} 2020 Copyright: Copyright 2021 Elsevier B.V., All rights reserved.",

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doi = "10.1016/j.foodchem.2020.128948",

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AU - Monforte, Ana Rita

AU - Martins, Sara I. F. S.

AU - Ferreira, António César Silva

N1 - Funding Information: This work was supported by the doctoral fellowship of Ana Rita Monforte, SFRH/BD/111889/2015 and through project UID/Multi/50016/2013 by National Funds from FCT – Fundação para a Ciência e a Tecnologia. Funding Information: This work was supported by the doctoral fellowship of Ana Rita Monforte, SFRH/BD/111889/2015 and through project UID/Multi/50016/2013 by National Funds from FCT ? Fundação para a Ciência e a Tecnologia. Publisher Copyright: © 2020 Copyright: Copyright 2021 Elsevier B.V., All rights reserved.

PY - 2021/12/1

Y1 - 2021/12/1

N2 - The present work shows key possibilities in modelling the kinetics of phenylacetaldehyde formation as a function of sugar, phenolic compounds, metals and sulphur dioxide. The release kinetics were measured online by proton transfer reaction-mass spectrometry (PTR-MS). Phenylacetaldehyde formation was fitted using Weibull models and an activation energy of 73 kJ/mol estimated. Also, a confirmation that glucose can inhibit the aldehyde formation was demonstrated, and the sequential additions in real time showed that the inhibition level was dependent on metal ions presence. Moreover, for the first time it was observed in real time the capacity of SO2 to bind with phenylacetaldehyde, and by trapping it, lowering its release. Finally, the impact of pH and temperature in the stability of the formed adducts and underling release mechanism is also elucidated.

AB - The present work shows key possibilities in modelling the kinetics of phenylacetaldehyde formation as a function of sugar, phenolic compounds, metals and sulphur dioxide. The release kinetics were measured online by proton transfer reaction-mass spectrometry (PTR-MS). Phenylacetaldehyde formation was fitted using Weibull models and an activation energy of 73 kJ/mol estimated. Also, a confirmation that glucose can inhibit the aldehyde formation was demonstrated, and the sequential additions in real time showed that the inhibition level was dependent on metal ions presence. Moreover, for the first time it was observed in real time the capacity of SO2 to bind with phenylacetaldehyde, and by trapping it, lowering its release. Finally, the impact of pH and temperature in the stability of the formed adducts and underling release mechanism is also elucidated.

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Phenylacetaldehyde real-time release kinetics in wine like model solutions

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Keywords

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