Occurrence and evolution of amino acids during grape must cooking

Food Chemistry

Volumn 121, Issue 1, 2010, Pages 69-77

  Montevecchi, Giuseppe ^a   Masino, Francesca ^a   Chinnici, Fabio ^b   Antonelli, Andrea ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Amino acids; Grape must; Heat concentration; Non enzymic browning; Thermal degradation

Indexed keywords

4 AMINOBUTYRIC ACID; ALANINE; AMINO ACID DERIVATIVE; AMMONIA; ARGININE; ASPARAGINE; ASPARTIC ACID; CYSTEINE; ETHANOLAMINE; GLUTAMIC ACID; GLUTAMINE; GLYCINE; HISTIDINE; HYDROXYPROLINE; ISOLEUCINE; LEUCINE; LYSINE; METHIONINE; PHENYLALANINE; PROLINE; PYROGLUTAMIC ACID; SERINE; THREONINE; TRYPTOPHAN; TYROSINE; VALINE;

AMINO ACID ANALYSIS; AMINO ACID COMPOSITION; ARTICLE; CONCENTRATION RESPONSE; COOKING; DEAMINATION; EVAPORATION; FOOD COMPOSITION; GRAPE MUST; HEATING; LAMBRUSCO; NONHUMAN; OUTCOME ASSESSMENT; SPERGOLA; TREBBIANO TOSCANO;

VITACEAE;

EID: 75749125676     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.005     Document Type: Article

References (19)

1. Airaudo C.B., Gayte-Sorbier A., and Armand P. Stability of glutamine and pyroglutamic acid under model system conditions: Influence of physical and technological factors. Journal of Food Science 52 6 (1987) 1750-1752
2. Antonelli A., Chinnici F., and Masino F. Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach. Food Chemistry 88 1 (2004) 63-68
3. Castellari M., Versari A., Spinabelli U., Galassi S., and Amati A. An improved HPLC method for the analysis of organic acids, carbohydrates, and alcohols in grape musts and wines. Journal of Liquid Chromatography and Related Technologies 23 13 (2000) 2047-2056
4. Cocchi M., Ferrari G., Manzini D., Marchetti A., and Sighinolfi S. Study of the monosaccharides and furfurals evolution during the preparation of cooked grape musts for Aceto Balsamico Tradizionale production. Journal of Food Engineering 79 4 (2007) 1438-1444
5. Cocchi M., Lambertini P., Manzini D., Marchetti A., and Ulrici A. Determination of carboxylic acids in vinegars and in Aceto Balsamico Tradizionale di Modena by HPLC and GC methods. Journal of Agricultural and Food Chemistry 50 19 (2002) 5255-5261
6. EEC (1990). Commission Regulation 2676/1990. Community methods for the analysis of wines. Official Journal of the European Community, L272, 1-192.
7. Fabiani A., Versari A., Parpinello G.P., Castellari M., and Galassi S. High-performance liquid chromatographic analysis of free amino acids in fruit juices using derivatization with 9-fluorenylmethyl-chloroformate. Journal of Chromatographic Science 40 1 (2002) 14-18
8. Falcone P.M., and Giudici P. Molecular size and molecular size distribution affecting traditional balsamic vinegar aging. Journal of Agricultural and Food Chemistry 56 16 (2008) 7057-7066
9. Gómez-Alonso S., Hermosín-Gutiérrez I., and García-Romero E. Simultaneous HPLC analysis of biogenic amines, amino acids, and ammonium ion as aminoenone derivatives in wine and beer samples. Journal of Agricultural and Food Chemistry 55 3 (2007) 608-613
10. Hodge J.E. Dehydrated foods, chemistry of browning reactions in model systems. Journal of Agricultural and Food Chemistry 1 15 (1953) 928-943
11. Ledl F., and Schleicher E. New aspects of the Maillard reaction in foods and in the human body. Angewandte Chemie International Edition in English 29 6 (1990) 565-594
12. Maillard L.C. Action des acides amines sur les sucres: Formation des melanoidines par voie methodique. Comptes Rendus de l'Académie des Sciences 154 (1912) 66-68
13. Muratore G., Licciardello F., Restuccia C., Puglisi M.L., and Giudici P. Role of different factors affecting the formation of 5-hydroxymethyl-2-furancarboxaldehyde in heated grape must. Journal of Agricultural and Food Chemistry 54 3 (2006) 860-863
14. Nursten H.E. The Maillard reaction: Chemistry, biochemistry and implications (2005), Royal Society of Chemistry, Cambridge
15. Piva A., Di Mattia C., Neri L., Dimitri G., Chiarini M., and Sacchetti G. Heat-induced chemical, physical and functional changes during grape must cooking. Food Chemistry 106 3 (2008) 1057-1065
16. Repubblica Italiana. Gazzetta Ufficiale della Repubblica Italiana 124 30 May (2000) (and following modifications)
17. Repubblica Italiana. Decreto Direttoriale 19/06/2007. Settima revisione dell'elenco nazionale dei prodotti agroalimentari tradizionali. Gazzetta Ufficiale della Repubblica Italiana 147 27 June (2007) (S.O. n. 146)
18. Rivero-Pérez M.D., Pérez-Magariño S., and González-San José M.L. Role of melanoidins in sweet wines. Analytica Chimica Acta 458 1 (2002) 169-175
19. Sohn M., and Ho C.T. Ammonia generation during thermal degradation of amino acids. Journal of Agricultural and Food Chemistry 43 12 (1995) 3001-3003