129649 20241125101133.0 doi 10.1016/j.foodchem.2023.137935 sideral 135883 ART-2023-135883 eng Sánchez-Acevedo, Elayma Universidad de Zaragoza Kinetics of aroma formation from grape-derived precursors: Temperature effects and predictive potential 2023 Access copy available to the general public Unrestricted This study investigates the accumulation and degradation of aroma molecules released by acid hydrolysis of aroma precursors in winemaking grapes. A first-order kinetics model effectively interprets this accumulation, including subsequent degradation. Experimentation at three temperatures categorizes specific grape-derived aroma molecules into three stability-based groups: labile molecules from labile precursors, stable molecules from labile precursors, and stable molecules from stable precursors. While many grape-derived aromas exhibit similar patterns and levels of accumulation across temperatures, reaction rates significantly increase with temperature. The analysis of 12 samples of two grape varieties hydrolyzed at 50 °C for 5 weeks and 75 °C for 24 h confirms that fast hydrolysis accurately replicates varietal and between-sample aroma compositional differences. Moreover, the accumulated levels of 21 relevant grape-derived aromas strongly correlate with those at 50 °C, indicating that fast hydrolysis at 75 °C reliably predicts grape aroma potential. info:eu-repo/grantAgreement/ES/DGA/T29 info:eu-repo/grantAgreement/ES/MCINN/PRE2018-084968 info:eu-repo/grantAgreement/ES/MICINN/AGL2017-87373-C3-1-R info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 8.5 2023 CHEMISTRY, APPLIED 5 / 74 = 0.068 2023 Q1 T1 NUTRITION & DIETETICS 4 / 114 = 0.035 2023 Q1 T1 FOOD SCIENCE & TECHNOLOGY 8 / 173 = 0.046 2023 Q1 T1 1.745 2023 Analytical Chemistry 2023 Q1 Medicine (miscellaneous) 2023 Q1 Food Science 2023 Q1 16.3 2023 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Lopez, Ricardo Universidad de Zaragoza (orcid)0000-0002-0730-6606 Ferreira, Vicente Universidad de Zaragoza (orcid)0000-0002-4353-2483 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 438 (2023), 137935 Food chem. Food Chemistry 0308-8146 2494113 http://zaguan.unizar.es/record/129649/files/texto_completo.pdf Versión publicada 2744896 http://zaguan.unizar.es/record/129649/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:129649 articulos driver 2024-11-22-11:59:34 ARTICLE