Binding capacity of brown pigments present in special Spanish sweet wines

LWT

Volumn 42, Issue 10, 2009, Pages 1729-1737

  Ortega Heras, Miriam ^a   González Sanjosé, Maria Luisa ^b  

^a INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

^b UNIVERSITY OF BURGOS   (Spain)

Author keywords

Brown pigments; Flavour binding; Melanoidins; Must; Sweet wines

Indexed keywords

PIGMENTS; VOLATILE ORGANIC COMPOUNDS;

BINDING CAPACITIES; BINDING EFFECTS; BROWN PIGMENT; COLOURING AGENTS; FLAVOR BINDINGS; MELANOIDINS; MUST; POLYPHENOLS; SWEET WINES; VOLATILE COMPOUNDS;

WINE;

VITACEAE;

EID: 68949213008     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.04.001     Document Type: Article

References (41)

1. Ames J.M., Caemmerer B., Velisek J., Cejpek K., Obretenov C., and Cioroi M. The nature of melanoidins and their investigation. In: Ames J.M. (Ed). Melanoidins in food and health Vol. 1 (2000) 13-29 United Kingdom: European Commission Cost Action 919 EUR 19684
2. Ames J.M., and Nursten H.E. Recent advances in the chemistry of coloured compounds formed during the Maillard reaction. In: Lien W.S., and Food C.W. (Eds). Trends in food science (1989), Institute of Food Science and Technology, Singapore 8-14
3. Cutzach I., Chatonnet P., and Dubourdieu D. Study of the formation mechanisms of some volatile compounds during the aging of sweet fortified wines. Journal of Agricultural and Food Chemistry 47 (1999) 2837-2846
4. Etiévant P.X. Wine. In: Maarse H. (Ed). Volatile compounds of food and beverages (1991) 483-546 New York
5. Etiévant P.X., and Bayonove C.L. Aroma components of pomaces and wine from the variety Muscat de Frontignan. Journal of the Science of Food and Agriculture 34 (1983) 393-403
6. Etiévant P.X., Issanchou S., and Bayonove C.L. The flavor of Muscat wine. The sensory contribution of some volatile compounds. Journal of the Science of Food and Agriculture 34 (1983) 497-504
7. Fogliano V., Monti S.M., Musella T., Randazzo G., and Ritieni A. Formation of colored Maillard reaction products in a gluten-glucose model system. Food Chemistry 66 (1999) 293-299
8. Gonnet J.F. Color effects of co-pigmentation of anthocyanins revisited-1. A colorimetric definition using CIELAB scale. Food Chemistry 63 (1998) 409-415
9. Hofmann T. Studies on the relationship between molecular weight and the color potency of fractions obtained by thermal treatment of glucose/amino acid and glucose/protein solutions by using ultracentrifugation and color dilution techniques. Journal of Agricultural and Food Chemistry 46 (1998) 3891-3895
10. Hofmann T. Characterization of the chemical structure of novel colored Maillard reaction products from furan-2-carboxaldehyde and amino acids. Journal of Agricultural and Food Chemistry 46 (1998) 932-940
11. Hofmann T., Czerny M., Calligaris S., and Schieberle P. Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages. Journal of Agricultural and Food Chemistry 49 (2001) 2382-2386
12. Hofmann T., and Heuberger S. The contribution of coloured Maillard reaction products to the total colour of browned glucose/l-alanine solutions and studies on their formation. Zeittschrift Fur Lebensmittel-untersuchung und-forschung A 200 (1999) 17-26
13. Ibagortia, M. L. (2002). Aromas de humo: Composición. Algunos factores que determinan las interacciones con componentes mayoritarios de los alimentos. Doctoral Tesis, Universidad Politécnica de Vitoria, Vitoria (Álava), Spain.
14. ISO Norms. (1997). In N. A. AENOR, 71.970. Compilation of UNE Norms. Sensorial Analysis. Vol. 1.
15. Juarez M.C., Echávarri J.F., and Negueruela A.I. A proposal for a method for a method to measure the color of red wines by measuring transmittance at three wavelengths. Food Science and Technology International 3 (1997) 189-193
16. Kroh L.W. Caramelisation of food and beverages. Food Chemistry 51 (1994) 373-379
17. Ledl F., and Schleicher E. New aspects of the Maillard reaction in foods and in the human body. Angewante Chemie International 29 (1990) 565-706
18. Marín-Expósito J., De Miguel-Gordillo C., Valdés-Sánchez E., and Mesías-Iglesias J.L. Utilización de la técnica sólido/líquido (C18) para el aislamiento de compuestos volátiles minoritarios en un vino monovarietal Chardonnay-91. XV Jornadas de Tierras de Barros (1994), Cultural Santa Ana, Badajoz 253-269
19. Moio E., Chambellant I., Lesschaeve I., Issanchou S., Schilich P., and Etievant P.X. Production of representative wine extracts for the chemical and olfactory analysis. Italian Journal of Food Science 3 (1995) 265-278
20. Monti S.M., Borrelli R.C., Ritieni A., and Fogliano V. A comparison of color formation and Maillard reaction products of a lactose-lysine and lactose-N-alpha-acetyllysine model system. Journal of Agricultural and Food Chemistry 48 (2000) 1041-1046
21. Morales F., and Jiménez-Pérez S. Free radical scavenging capacity of Maillard reaction products as related to color and fluorescence. Food Chemistry 72 (2001) 119-125
22. Moss B.W. The chemistry of food colour. In: MacDouglall D.B. (Ed). Colour in food improving quality (2002), CRC Press, Cambridge, England
23. Mottram D.S., Szauman-Szumski C., and Dodson A. Interactions of thiol and disulfide flavor compounds with food components. Journal of Agricultural and Food Chemistry 44 (1996) 2349-2351
24. Negueruela A.I., Echávarri J.F., Ayala F., and Lomas A.M. Colorimetría en vinos. Zubía monográfico 7 (1995) 151-166
25. Obretenov C., Demyttenaere J., Tehrani K.A., Adams A., Kersiene M., and Kimpe N. Flavor release in the presence of melanoidins prepared from l-(+)-ascorbic acid and amino acids. Journal of Agricultural and Food Chemistry 50 (2002) 4244-4250
26. Obretenow V., Demyttenaere J., Abbaspour-Tehrani K., Adams A., Kersiene M., and De Kimpe- N. Flavor release in the presence of melanoidins prepared from l-(+)-ascorbic acid and amino acids. Journal of Agricultural and Food Chemistry 50 (2002) 4244-4250
27. Organisation Internationale de la Vigne et du Vin. (OIV). Compte Rendu des Travaux. 34 Session de la OIV (1994), Off J Eur Commun, Paris 167 March, 3-X-90
28. Ortega-Heras M., and González-Sanjosé M.L. Relationship between the melanoidins and the aroma of special Spanish sweet wines. Melanoidins in food and health Vol. 4 (2003) 35-40 Luxemburgo: European Commission Cost Action 919 EUR 19684
29. Ortega-Heras M., González-SanJosé M.L., and Beltrán S. Aroma composition of wine studied by different extraction methods. Analytica Chimica Acta 458 (2002) 85-93
30. Paronetto L. Polifenoli e tecnica enologica (1997), Sele Press, Milan
31. Pérez-Magariño S., and González-Sanjosé M.L. Influence of commercial pectolytic preparations on the composition and storage evolution of Albillo white wines. Italian Journal of Food Science and Technology (2001) 789-796
32. Pérez-Magariño S., Revilla I., González-Sanjosé M.L., and Beltrán S. Various applications of liquid chromatography-mass spectrometry to the analysis of phenolic compounds. Journal of Chromatography A 847 (1999) 75-81
33. Pérez-Magariño S., Rivero M.D., and González-Sanjosé M.L. Melanoidins in brown alcoholic beverages. Czech Journal of Food Sciences 18 (2000) 108-109
34. Peynaud E. El gusto del vino (1987), Mundi-Prensa, Madrid, Spain
35. Rapp A., and Mandery H. New progress in vine and wine research. Experientia 42 (1986) 873-884
36. Reader H.P., and Dominguez M. Fortified wines: sherry, port and madeira. In: Lee A.G.H., and Piggot J.R. (Eds). Fermented beverage production (1995), Black Academic & Professional, Glasgow, UK 182-183
37. Recueil des Méthodes Internationales d'Analyse des vins et des moûts (1990), Office International de la Vigne et du Vin, Paris
38. Ribero-Pérez M.D., Pérez-Magariño S., and González-SanJosé M.L. Role of melanoidins in sweet wines. Analytica Chimica Acta 458 (2002) 169-175
39. Suarez-Lepe J.A. Metabolismo de levaduras vínicas y producción de aromas. Alimentación, Equipos y Tecnología, Marzo (1995) 85-90
40. Vernin G., Obretenov C., and Rogacheva S. Formation et degradation thermique des mélanoidines du jus de pomme: influence de la vitamine C. Rivista italiana EPPOS: Essenze, profumi, piante officinali, aromi, saponi, aerosol, cosmetici 27 (1999) 13-29
41. Yaylayan V.A., and Kaminsky E. Isolation and structural analysis of Maillard polymers: caramel and melanoidin formation in glycine/glucose model system. Food Chemistry 63 (1998) 25-31