Abstract
The study evaluates the contribution of the fructose and glucose's degradation for the Madeira wine's features. The browning index, antioxidant activity and volatile organic compounds developed by the glucose and fructose model systems simulating thermally processed sweet Madeira wines were assessed. Sixteen different fructose/glucose model systems were prepared in synthetic wine and stored at 50 °C for 4 months. Then, three model wines were also submitted to 70 °C for 1 month. The browning index and the antioxidant activity ranged between 0.00 and 0.27 AU and 3.0–65.3 mg(GAE)/L, respectively. The development of several volatile organic compounds was demonstrated (up to 47). The identified compounds were mostly furans, with 5-hydroxymethylfurfural as the most abundant. For the first time, it was shown that the origin of sotolon in sweet wine can be associated with the acid-catalyzed fructose degradation mechanism. Other 2(5H)-furanones were also identified. It could be concluded that part of the browning, antioxidant activity and aroma compounds developed in sweet fortified wines is associated with the thermal degradation of fructose in acid medium.
Highlights
It is generally accepted that sugar in acidic media can be degraded into several low-molecular weight compounds, such as furans and pyrans (Belitz, Grosch, & Schieberle, 2009, pp. 248e339)
Maillard reaction is very important in food quality, mainly in Abbreviations: ABTS, 2,20-Azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid; Arg, L-arginine; Asp, L-aspartic acid; Cys, L-cysteine; Fru, D(À)-fructose; Glc, D(þ)Glucose; GAE, gallic acid equivalents; GABA, g-aminobutyric acid; HMF, 5hydroxymethylfurfural; Total antioxidant activity (TAA), total antioxidant activity; VOCs, volatile organic compounds
The browning index values of the first 16 model systems range between 0.00 and 0.27 AU, which can represent up to 20e30% of the browning developed by sweet Madeira wines submitted to estufagem (Carvalho, Pereira, Pereira, Pinto, & Marques, 2015; V.; Pereira, Albuquerque, Cacho, & Marques, 2013)
Summary
It is generally accepted that sugar in acidic media can be degraded into several low-molecular weight compounds, such as furans and pyrans (Belitz, Grosch, & Schieberle, 2009, pp. 248e339). Parallel to the sugar degradation reaction in acidic medium, Maillard reaction can occur, leading to similar products. This complex reaction is known to develop browning due to a series of subsequent and parallel reactions between carbonyl compounds (such as sugars) and free amino groups (usually amino acids). Heat-processed foods, affecting color and the flavor and nutritional value. It can produce high antioxidant activity products, namely melanoidins, in contrast, can eventually have toxicological implications, such as acrylamide formation (Osada & Shibamoto, 2006; Yilmaz & Toledo, 2005). The sugar type determines the flavor compounds formed and the amino acids affect the kinetics (van Boekel, 2006)
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