| Autor: |
Muratore G; Dipartimento di Orto-Floro-Arboricoltura e Tecnologie Agroalimentari, Università degli Studi di Catania, 95123 Catania, Italy. g.muratore@unict.it, Licciardello F, Restuccia C, Puglisi ML, Giudici P |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of agricultural and food chemistry [J Agric Food Chem] 2006 Feb 08; Vol. 54 (3), pp. 860-3. |
| DOI: |
10.1021/jf051786t |
| Abstrakt: |
The influence of concentration and water activity (a(w)) on the formation of 5-hydroxymethyl-2-furancarboxaldehyde (HMF) in thermally treated grape must was evaluated. Must was cryoconcentrated and then heated to study the pure effect of sugar concentration. Moreover, NaCl was added to the must to lower a(w), maintaining the same sugar concentration, with the purpose of evaluating the pure effect of a(w). Finally, the influence of minimal pH changes on the formation of HMF was evaluated by means of a model solution. The results showed that a(w) and sugar concentration are both determinant in the formation of HMF in grape must. Sugar concentration influences the reaction by supplying substrates; low a(w) enhances the formation of HMF by changing the equilibrium in the dehydration step of the reaction. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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