Quantification of 3-deoxyglucosone (3DG) as an aging marker in natural and forced aged wines

Oliveira, César João Santos; Santos, Sónia A.O.; Silvestre, Armando J. D.; Barros, António S.; Ferreira, A. C. Silva; Silva, Artur M. S.

doi:10.1016/j.jfca.2016.05.009

Cited by 23 publications

(16 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…More recently, it was reported that the Maillard reaction can occur under mild reactions. For example, 3‐deoxyglucosone was observed as an aging marker in naturally and forced aged wines that was derived from Maillard reactions (Oliveira and others ). However, research on the animal proteins involved in the generation of flavor compounds in the Maillard reactions is still limited.…”

Section: Introductionmentioning

confidence: 99%

Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

Zhu

Zhao

Tian

et al. 2017

Journal of Food Science

View full text Add to dashboard Cite

To evaluate the role of Maillard reactions in the generation of flavor compounds in Jinhua ham, the reactions of glucose and ethanal with histidine and lysine, respectively, were studied by simulating the ripening conditions of Jinhua ham. The volatile products produced were analyzed using solid phase microextraction-gas chromatography/mass spectrometry. The results showed that 8 volatile compounds were generated by the reaction of glucose and histidine and 10 volatile compounds were generated by the reaction of glucose and lysine. Reactions of ethanal with lysine and with histidine both generated 31 volatile compounds that contributed to the flavor of Jinhua ham. This indicates that histidine and lysine related to Maillard reactions possibly play important roles in the generation of the unique flavor compounds in Jinhua ham. This research demonstrates that free amino acids participate in the generation of volatile compounds from Jinhua ham via the Maillard reaction and provides a basic mechanism to explain flavor formation in Jinhua ham.

show abstract

Section: Introductionmentioning

confidence: 99%

Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

Zhu

Zhao

Tian

et al. 2017

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…In another study, the 3-deoxyosone content was evaluated during both the natural and forced aging samples. Interestingly, it emerged that this compound can be used as a wine aging marker due to the relationship between its yield and the reduction in sugars and amino acids in these wines during the Maillard reaction [71]. Due to the presence of high alcohol levels, Port wines showed high levels of VOCs extracted from wood (oak aging), in particular of oak lactone (β-methyl-γoctalactone) [47].…”

Section: Sherry and Port Winesmentioning

confidence: 99%

The Flavor Chemistry of Fortified Wines—A Comprehensive Approach

Abreu

Perestrelo

Bordiga

et al. 2021

Foods

View full text Add to dashboard Cite

For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide. This review comprises the description of the most important characteristics of the main worldwide fortified wines—Madeira, Port, Sherry, Muscat, and Vermouth—structured in three parts. The first part briefly describes the chemistry of wine flavor, the origin of typical aroma (primary, secondary and tertiary), and the influencing parameters during the winemaking process. The second part describes some specificities of worldwide fortified wine, highlighting the volatile composition with particular emphasis on aroma compounds. The third part reports the volatile composition of the most important fortified wines, including the principal characteristics, vinification process, the evolution of volatile organic compounds (VOCs) during the aging processes, and the most important odor descriptors. Given the worldwide popularity and the economic relevance of fortified wines, much research should be done to better understand accurately the reactions and mechanisms that occur in different stages of winemaking, mainly during the oxidative and thermal aging.

show abstract

“…The initial 3-DG content in beer could be used as an aging indicator, which was already suggested in related food matrices such as wine. 26 We hypothesize that the initial content of 3-DG influences the formation of Strecker aldehydes during beer aging and, therefore, has an influence on the beer stability toward aroma changes. The potential of 3-DG reactivity in fresh beer could be of importance for beer aging stability and could be an additional aging indicator for lager beers.…”

Section: ■ Introductionmentioning

confidence: 96%

“…In the literature, it is shown that 3-DG is degraded during a forced beer aging method (105 days at 28 °C), but less is known about the distribution of possible degradation pathways of 3-DG during natural beer aging. The initial 3-DG content in beer could be used as an aging indicator, which was already suggested in related food matrices such as wine …”

Section: Introductionmentioning

confidence: 99%

Influence of 3-DG as a Key Precursor Compound on Aging of Lager Beers

Nobis¹,

Kunz²,

Gastl³

et al. 2021

J. Agric. Food Chem.

View full text Add to dashboard Cite

3-Deoxyglucosone (3-DG) is a Maillard reaction intermediate, which forms known beer aging compounds such as Strecker aldehydes. However, the role of 3-DG in beer aging stability has not been described yet. To investigate the influence of 3-DG toward beer aging stability, different concentrations of 3-DG were added to the freshly brewed beer at the beginning of storage. Analysis of well-known degradation products of 3-DG such as 3-deoxygalactosone (HPLC-UV), 5-hydroxymethylfurfural (HPLC-UV), Strecker aldehydes (GC-MS), and free glycated amino acids (HPLC-MS/MS) during beer aging revealed that a higher initial 3-DG concentration increases the formation of the products. In this study, the significant importance of 3-DG as a key precursor compound in beer aging has been shown, especially the increase of Strecker aldehydes.

show abstract

Quantification of 3-deoxyglucosone (3DG) as an aging marker in natural and forced aged wines

Cited by 23 publications

References 50 publications

Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

The Flavor Chemistry of Fortified Wines—A Comprehensive Approach

Influence of 3-DG as a Key Precursor Compound on Aging of Lager Beers

Contact Info

Product

Resources

About