Estudo de compostos carbonílicos e os respectivos ácidos hidroxialquilsulfônicos em vinhos.

AUTOR(ES)

Luciana Cavalcante de Azevedo

DATA DE PUBLICAÇÃO

2007

RESUMO

Carbonyl compounds analysis is one of the routine procedures in several laboratories of control and quality of beverages. However, only total CCs, expressed by the acetaldehyde concentration, are quantified which results in a lack of knowledge about the beverages quality and other CC concentrations. Although present in minute quantity, other CCs have a strong olfactory impact in many fermented beverages. In addition, the CCs found in wines have a strong affinity for bisulfite, added in winemaking process, and can form stable adducts, which will also interfere in the characteristics of aroma. The greatest challenge, however, is to predict which CCs have the strongest affinity for S(IV), what conditions favor this interaction and how to analyze them jointly. In order to better understand the reaction of CC-bisulfite adduct formation, this study has evaluated the role of 22 CCs in a model soluction containing bisulfite and in ten real samples of different wines, using a methodology developed and validated to analyze them simultaneously. This methodology is based on HPLC with binary gradient system of elution. On the basis of Principal Component Analysis (PCA) and dissociation constants (Kd), the results revealed that aliphatic aldehydes form adducts with S(IV), whereas ketones, cyclic aldehydes and trans-alkenes interact weakly and are found predominantly in their free form. These results revealed also that pH 10 and 11 were defined as the most appropriate for CC-S(IV) adduct dissociation and the total CCs were quantified reliably. In the wines and grapes studied were identified formaldehyde, acetaldehyde, butanal, hexanal, furfural, benzaldehyde, cyclo hexanone, E-pent-2-en-1-al, and 2-ethil hexanal, being the last one firstly identified in wines. Formaldehyde, acetaldehyde, butanal, and hexanal can be considered primary aroma since they are present in wines as well in their respective grapes.

ASSUNTO(S)

carbonyl compounds wine hidroxialquilsulfonic acids. exatas e da terra compostos carbonílicos vinho ácidos hidroxialquilsulfônicos.

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