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.

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 / D. Fracassetti, D. Ballabio, M. Mastro, A.G. Tirelli, D.W. Jeffery. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 70:51(2022 Dec 28), pp. 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

D. Fracassetti
Primo
;
D. Ballabio
Secondo
;
A.G. Tirelli
Penultimo
;
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.
light; volatile sulfur compound; methanethiol; dimethyl disulfide; catechin; caffeic acid
Settore AGR/15 - Scienze e Tecnologie Alimentari
   Approcci innovativi e sostenibili per la prevenzione dei difetti fotoindotti nei vini bianchi e spumante (ENOFOTOSHIELD)
   ENOFOTOSHIELD
   REGIONE LOMBARDIA - Agricoltura

   Piano di Sostegno alla Ricerca 2015-2017 - Linea 2 "Dotazione annuale per attività istituzionali" (anno 2017)
   UNIVERSITA' DEGLI STUDI DI MILANO

   Piano di Sostegno alla Ricerca 2015-2017 - Linea 2 "Dotazione annuale per attività istituzionali" (anno 2018)
   UNIVERSITA' DEGLI STUDI DI MILANO
28-dic-2022
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/948511
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