Role of different factors affecting the formation of 5-hydroxymethyl-2-furancarboxaldehyde in heated grape must

被引：25

作者：

Muratore, G ^{[1
]}

Licciardello, F

Restuccia, C

Puglisi, ML

Giudici, P

机构：

[1] Univ Catania, Dipartimento Orto Floro Arboricoltura & Tecnol Ag, I-95123 Catania, Italy

[2] Univ Studi Modena, Dipartimento Sci Agrarie, I-42100 Reggio Emilia, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2006年 / 54卷 / 03期

关键词：

a(w); balsamic vinegar; cryoconcentration; heat; HMF; must;

D O I：

10.1021/jf051786t

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The influence of concentration and water activity (a(w)) on the formation of 5-hydroxymethyl-2-furancarboxaldehyde (HMF) in thermally treated grape must was evaluated. Must was cryoconcentrated and then heated to study the pure effect of sugar concentration. Moreover, NaCl was added to the must to lower a(w), maintaining the same sugar concentration, with the purpose of evaluating the pure effect of aw. Finally, the influence of minimal pH changes on the formation of HMF was evaluated by means of a model solution. The results showed that aw and sugar concentration are both determinant in the formation of HMF in grape must. Sugar concentration influences the reaction by supplying substrates; low aw enhances the formation of HMF by changing the equilibrium in the dehydration step of the reaction.

引用

页码：860 / 863

页数：4

共 16 条

[1] Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: a preliminary approach [J].