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Implementation of kinetics and response surface methodology reveals contrasting effects of catechin and chlorogenic acid on the development of browning in wine model systems containing either ascorbic acid or sulphite
Ist Teil von
European food research & technology, 2017-04, Vol.243 (4), p.565-574
Ort / Verlag
Berlin/Heidelberg: Springer Berlin Heidelberg
Erscheinungsjahr
2017
Link zum Volltext
Quelle
Alma/SFX Local Collection
Beschreibungen/Notizen
Wine model systems, containing catechin (Ct) and chlorogenic acid (CGA) as major browning substrates, were used to examine the effect of browning development, upon addition of ascorbic acid (AA) or sulphite. Browning rate was found to obey zero-order kinetics, and the browning rate constant,
k
, was used as the response to assess the effect of various combinations of Ct/CGA/AA and Ct/CGA/sulphite on browning onset, by deploying factorial design and response surface methodology. The models found suggested that browning rate was higher in model solutions containing AA and lower in those containing sulphite, while the presence of CGA did not affect browning reactions. This fact was confirmed by liquid chromatography–diode array–mass spectrometry analyses, which demonstrated the formation of yellow pigments deriving from Ct.