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https://hdl.handle.net/2440/55909
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Type: | Journal article |
Title: | Quantitative analysis, occurrence, and stability of (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene in wine |
Author: | Cox, A. Capone, D. Elsey, G. Perkins, M. Sefton, M. |
Citation: | Journal of Agricultural and Food Chemistry, 2005; 53(9):3584-3591 |
Publisher: | Amer Chemical Soc |
Issue Date: | 2005 |
ISSN: | 0021-8561 1520-5118 |
Statement of Responsibility: | Agnieszka Cox, Dimitra L. Capone, Gordon M. Elsey, Michael V. Perkins, and Mark A. Sefton |
Abstract: | A stable isotope dilution assay has been developed for quantification of (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene (4) in wine using a [2H6]-analogue. Using this method, 4 was found in 96 out of 97 white wines, but in none of 12 red wines analyzed. 4 was found to be most prevalent in Semillon wines, followed by Chardonnay, with Riesling showing the least amount of 4 among these three varieties. 4, like 1,1,6-trimethyldihydronaphthalene (TDN, 3), appears to be formed during the aging process. 4 was found to be unstable in model wine, and in both white and red wine, with the order of stability being model > white > red. In a PVPP-stripped red wine, the rate of degradation of 4 was substantially lessened, with the final concentrations very close to those observed in model wine. When treated with either grape or wine tannin extracts in model wine, the concentration of 4 was found to decrease to levels very close to those observed with an untreated red wine. When white wine was heated at 45 °C, 4 was formed, indicating the presence of precursor forms. The amounts formed were much higher than those found in a commercial white wine. 4 was also observed in red wine heated to 45 °C, but the concentration produced was much less than that with white wine. |
Keywords: | TPB SIDA polyphenols |
DOI: | 10.1021/jf0479057 |
Published version: | http://dx.doi.org/10.1021/jf0479057 |
Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest 5 |
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