The influence of concentration and water activity (aw) on the formation of 5-hydroxymethyl-2-furancarboxaldehyde (HMF) in thermally treated grape must was evaluated. Must was cryoconcentratedand then heated to study the pure effect of sugar concentration. Moreover, NaCl was addedto the must to lower aw, maintaining the same sugar concentration, with the purpose of evaluatingthe pure effect of aw. Finally, the influence of minimal pH changes on the formation of HMF wasevaluated by means of a model solution. The results showed that aw and sugar concentration areboth determinant in the formation of HMF in grape must. Sugar concentration influences the reactionby supplying substrates; low aw enhances the formation of HMF by changing the equilibrium in thedehydration step of the reaction.

Role of different factors affecting the formation of 5-hydroxymethyl-2-furancarboxaldehyde in heated grape must / Giudici, Paolo; Giuseppe, Muratore; Licciardello, Fabio; Restuccia, Cristina; MARIA LAURA PUGLISI,. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - ELETTRONICO. - 54:3(2006), pp. 860-863.

Role of different factors affecting the formation of 5-hydroxymethyl-2-furancarboxaldehyde in heated grape must

GIUDICI, Paolo;FABIO LICCIARDELLO;CRISTINA RESTUCCIA;
2006

Abstract

The influence of concentration and water activity (aw) on the formation of 5-hydroxymethyl-2-furancarboxaldehyde (HMF) in thermally treated grape must was evaluated. Must was cryoconcentratedand then heated to study the pure effect of sugar concentration. Moreover, NaCl was addedto the must to lower aw, maintaining the same sugar concentration, with the purpose of evaluatingthe pure effect of aw. Finally, the influence of minimal pH changes on the formation of HMF wasevaluated by means of a model solution. The results showed that aw and sugar concentration areboth determinant in the formation of HMF in grape must. Sugar concentration influences the reactionby supplying substrates; low aw enhances the formation of HMF by changing the equilibrium in thedehydration step of the reaction.
54
3
860
863
Role of different factors affecting the formation of 5-hydroxymethyl-2-furancarboxaldehyde in heated grape must / Giudici, Paolo; Giuseppe, Muratore; Licciardello, Fabio; Restuccia, Cristina; MARIA LAURA PUGLISI,. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - ELETTRONICO. - 54:3(2006), pp. 860-863.
Giudici, Paolo; Giuseppe, Muratore; Licciardello, Fabio; Restuccia, Cristina; MARIA LAURA PUGLISI,
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/452764
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