Assessment of the development of browning, antioxidant activity and volatile organic compounds in thermally processed sugar model wines
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- 作者：Vanda Pereiraa ; b ; vpereira@uma.pt" class="auth_mail" title="E-mail the corresponding author ; Magda Santosa ; Juan Cachoc ; José ; C. Marquesa ; b
- 关键词：Sweet wine ; Thermal processing ; Maillard reaction ; Sugar degradation ; Sotolon
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：719-726
- 全文大小：393 K
文摘
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Fructose model wines developed up to 47 VOCs after 4 months at 50 °C.
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At least 31 VOCs were already identified in Madeira wines submitted to estufagem.
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Several key odorants were identified, namely 2(5H)-furanones.
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Sotolon was identified for the first time from fructose degradation in acid medium.
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Thermally processed fructose model systems showed higher antioxidant and browning.