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

被引：49

作者：

Antonelli, A

Chinnici, F

Masino, F

机构：

[1] Dipartimento Interdisc Sc Agrarie, I-42100 Reggio Emilia, Italy

[2] Dipartimento Sc Alim, I-40127 Bologna, Italy

来源：

FOOD CHEMISTRY | 2004年 / 88卷 / 01期

关键词：

aceto balsamico tradizionale; must concentration; cooked must; sugar degradation; 5-hydroxymethylfurfural;

D O I：

10.1016/j.foodchem.2004.01.023

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Occurrence and concentration of some furanic compounds during grape must concentration were studied by high-performance liquid chromatography with diode array detection. A progressive decrease of the glucose/fructose ratio was observed, along with a progressive increase of cyclic oxygenated compounds, which followed sugar concentration. Furoic acid, furfural, and 5-hydroxymethylfurfural were detected and quantified, with the latter found to be the main substance in this group. One other unknown substance with a furan-like UV spectrum was detected. Its accumulation profile was irregular, apparently scarcely influenced by sugar concentration. Two parameters that describe colour (optical absorbance at 280 and 420 nm), pH and reducing sugar content are studied. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：63 / 68

页数：6

共 12 条

[1]

Belitz HD, 1999, FOOD CHEM, P252

[2]

CHINNICI F, 2003, J CHROMATOGRAPHIC SC, V26, P2161

[3] Determination of carboxylic acids in vinegars and in Aceto Balsamico Tradizionale di Modena by HPLC and GC methods [J].