Kinetics of aroma formation from grape-derived precursors: Temperature effects and predictive potential

Sánchez-Acevedo, Elayma (Universidad de Zaragoza) ; Lopez, Ricardo (Universidad de Zaragoza) ; Ferreira, Vicente (Universidad de Zaragoza)

Resumen: 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.

Idioma: Inglés

DOI: 10.1016/j.foodchem.2023.137935

Año: 2023

Publicado en: Food Chemistry 438 (2023), 137935
ISSN: 0308-8146

Factor impacto JCR: 8.5 (2023)

Categ. JCR: CHEMISTRY, APPLIED rank: 5 / 74 = 0.068 (2023) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 4 / 114 = 0.035 (2023) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 8 / 173 = 0.046 (2023) - Q1 - T1

Factor impacto CITESCORE: 16.3 - Food Science (Q1) - Analytical Chemistry (Q1)

Factor impacto SCIMAGO: 1.745 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/T29
Financiación: info:eu-repo/grantAgreement/ES/MCINN/PRE2018-084968
Financiación: info:eu-repo/grantAgreement/ES/MICINN/AGL2017-87373-C3-1-R

Tipo y forma: Article (Published version)

Área (Departamento): Área Química Analítica (Dpto. Química Analítica)