A Box-Behnken experimental design was implemented in model wine (MW) to clarify the impact of copper, iron, and oxygen in the photo-degradation of riboflavin (RF) and methionine (Met) by means of response surface methodology (RSM). Analogous experiments were undertaken in MW containing caffeic acid or catechin. The results evidenced the impact of copper, iron, and oxygen in the photo-induced reaction between RF and Met. In particular, considering a number of volatile sulfur compounds (VSCs) that act as markers of light-struck taste (LST), both transition metals can favor VSC formation, which was shown for the first time for iron. Oxygen in combination can also affect the concentration of VSCs, and a lower content of VSCs was revealed in the presence of phenols, especially caffeic acid. The perception of "cabbage"sensory character indicative of LST can be related to the transition metals as well as to the different phenols, with potentially strong prevention by phenolic acids.

Fracassetti, D., Ballabio, D., Mastro, M., Tirelli, A., Jeffery, D. (2022). Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70(51), 16347-16357 [10.1021/acs.jafc.2c05275].

Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin

Ballabio, Davide;
2022

Abstract

A Box-Behnken experimental design was implemented in model wine (MW) to clarify the impact of copper, iron, and oxygen in the photo-degradation of riboflavin (RF) and methionine (Met) by means of response surface methodology (RSM). Analogous experiments were undertaken in MW containing caffeic acid or catechin. The results evidenced the impact of copper, iron, and oxygen in the photo-induced reaction between RF and Met. In particular, considering a number of volatile sulfur compounds (VSCs) that act as markers of light-struck taste (LST), both transition metals can favor VSC formation, which was shown for the first time for iron. Oxygen in combination can also affect the concentration of VSCs, and a lower content of VSCs was revealed in the presence of phenols, especially caffeic acid. The perception of "cabbage"sensory character indicative of LST can be related to the transition metals as well as to the different phenols, with potentially strong prevention by phenolic acids.
Articolo in rivista - Articolo scientifico
caffeic acid; catechin; dimethyl disulfide; light; methanethiol; volatile sulfur compound;
English
13-dic-2022
2022
70
51
16347
16357
reserved
Fracassetti, D., Ballabio, D., Mastro, M., Tirelli, A., Jeffery, D. (2022). Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70(51), 16347-16357 [10.1021/acs.jafc.2c05275].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10281/400202
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