A study of the pyroglutamic acid developmentduring must cooking as glutamine and glutamic acid degradationproduct was carried out. Pyroglutamic acid wasdetected in two white musts (Trebbiano toscano andSpergola) and in a red one (Lambrusco) previously cookedby means of a laboratory-scale equipment emulating thereal process. Results showed that pyroglutamic acid sharplyincreased and glutamine quickly disappeared during thefirst stages of the cooking process, while glutamic acid wasalmost linearly reduced throughout all the process. A studycarried out by heating the model solutions of the singleamino acids showed that both of them underwent degradationfollowing the same trend observed in the musts.
Pyroglutamic acid development during grape must cooking / Montevecchi, Giuseppe; Masino, Francesca; Antonelli, Andrea. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - STAMPA. - 232:2(2011), pp. 375-379. [10.1007/s00217-010-1383-7]
Pyroglutamic acid development during grape must cooking.
MONTEVECCHI, Giuseppe;MASINO, Francesca;ANTONELLI, Andrea
2011
Abstract
A study of the pyroglutamic acid developmentduring must cooking as glutamine and glutamic acid degradationproduct was carried out. Pyroglutamic acid wasdetected in two white musts (Trebbiano toscano andSpergola) and in a red one (Lambrusco) previously cookedby means of a laboratory-scale equipment emulating thereal process. Results showed that pyroglutamic acid sharplyincreased and glutamine quickly disappeared during thefirst stages of the cooking process, while glutamic acid wasalmost linearly reduced throughout all the process. A studycarried out by heating the model solutions of the singleamino acids showed that both of them underwent degradationfollowing the same trend observed in the musts.
| File | Dimensione | Formato | |
|---|---|---|---|
|
Pyroglutamic acid development during grape must cooking. Eur. Food Res. Technol. 232, 375-379, (2011)..pdf
Accesso riservato
Tipologia:
VOR - Versione pubblicata dall'editore
Dimensione
224.4 kB
Formato
Adobe PDF
|
224.4 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
Pubblicazioni consigliate
I metadati presenti in IRIS UNIMORE sono rilasciati con licenza Creative Commons CC0 1.0 Universal, mentre i file delle pubblicazioni sono rilasciati con licenza Attribuzione 4.0 Internazionale (CC BY 4.0), salvo diversa indicazione.
In caso di violazione di copyright, contattare Supporto Iris
