Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines

被引：38

作者：

Elcoroaristizabal, Saioa ^{[1
]}

Callejon, Raquel M. ^{[2
]}

Amigo, Jose M. ^{[3
]}

Ocana-Gonzalez, Juan A. ^{[4
]}

Lourdes Morales, M. ^{[2
]}

Ubeda, Cristina ^{[5
]}

机构：

[1] Univ Basque Country, Fac Engn, Chem & Environm Engn Dept, Alameda Urquijo S-N, Bilbao, Spain

[2] Univ Seville, Fac Farm, Area Nutr & Bromatol, C-P Garcia Gonzalez 2, E-41012 Seville, Spain

[3] Univ Copenhagen, Fac Sci, Dept Food Sci Spect & Chemometr, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark

[4] Univ Seville, Fac Quim, Dept Quim Analit, C-P Garcia Gonzalez S-N, E-41012 Seville, Spain

[5] Univ Autonoma Chile, Santiago, Chile

来源：

FOOD CHEMISTRY | 2016年 / 206卷

关键词：

Browning; Sparkling wine; Heating; Storage; PARAFAC; Kinetic modeling; APPLE JUICE; WHITE WINES; PARAFAC; STORAGE; CLASSIFICATION;

D O I：

10.1016/j.foodchem.2016.03.037

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Browning in sparkling wines was assessed by the use of excitation-emission fluorescence spectroscopy combined with PARAllel FACtor analysis (PARAFAC). Four different cava sparkling wines were monitored during an accelerated browning process and subsequently storage. Fluorescence changes observed during the accelerated browning process were monitored and compared with other conventional parameters: absorbance at 420 nm (A(420)) and the content of 5-hydroxymethyl-2-furfural (5-HMF). A high similarity of the spectral profiles for all sparkling wines analyzed was observed, being explained by a four component PARAFAC model. A high correlation between the third PARAFAC factor (465/530 nm) and the commonly used non-enzymatic browning indicators was observed. The fourth PARAFAC factor (280/380 nm) gives us also information about the browning process following a first order kinetic reaction. Hence, excitation-emission fluorescence spectroscopy, together with PARAFAC, provides a faster alternative for browning monitoring to conventional methods, as well as useful key indicators for quality control. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：284 / 290

页数：7

共 39 条

[31] Fluorescence spectroscopy and chemometrics in the food classification -: a review [J].