"Untypical aging off-flavor" in wine: Synthesis of potential degradation compounds of indole-3-acetic acid and kynurenine and their evaluation as precursors of 2-aminoacetophenone

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 15, 2002, Pages 4303-4309

  Hoenicke, Katrin ^a   Borchert, Ole ^a   Grüning, Kai ^a   Simat, Thomas J ^b  

^a UNIVERSITY OF HAMBURG   (Germany)

^b DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

2 Aminoacetophenone; HPLC analysis; Indole 3 acetic acid; Kynurenine; Model fermentation; Sulfuration; Synthesis; Untypical aging off flavor (UTA); Vitis vinifera

Indexed keywords

2 AMINOACETOPHENONE; 2 FORMAMIDOACETOPHENONE; 2 OXOSKATOLE; 2-AMINOACETOPHENONE; 3 (2 FORMYLAMINOPHENYL) 3 OXOPROPIONIC ACID; 4 (2 AMINOPHENYL) 2,4 DIOXOBUTANOIC ACID; ACETOPHENONE DERIVATIVE; BISULFITE; BUTYRIC ACID DERIVATIVE; INDOLEACETIC ACID; INDOLEACETIC ACID DERIVATIVE; KYNURAMINE; KYNURENIC ACID; KYNURENIC ACID DERIVATIVE; KYNURENINE; N OXO KYNURENIC ACID; OXINDOLE 3 ACETIC ACID; SKATOLE; SULFUR; UNCLASSIFIED DRUG;

AROMA; ARTICLE; CHEMISTRY; CYCLIZATION; DEGRADATION; FERMENTATION; FLAVOR; FOOD HANDLING; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; MODEL; ODOR; OXIDATION; PRECURSOR; SACCHAROMYCES CEREVISIAE; SULFATION; SYNTHESIS; TASTE; TIME; ULTRAVIOLET SPECTROSCOPY; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; UTA; VITIS; VITIS SP.; VITIS VINIFERA;

ACETOPHENONES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FOOD TECHNOLOGY; INDOLEACETIC ACIDS; KYNURENINE; ODORS; SACCHAROMYCES CEREVISIAE; SULFUR; TASTE; TIME FACTORS; WINE;

EID: 0037125107     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011672r     Document Type: Article

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