CLARIFYING AGENTS AND 3-SULFANYLHEXANOL PRECURSORS IN GRAPE JUICE

We evaluated the impact of a number of clarifying agents on the concentration of S-3-(hexan-1-ol)-L-cysteine (Cys-3SH) and S-3-(hexan-1-ol)-L-glutathione (GSH-3SH). 19 clear grape juices were spiked with a grape skin tannin rich in Cys-3SH and GSH-3SH. Juices were then treated with Na-bentonite, PVP...

Full description

Saved in:
Bibliographic Details
Published in:Italian journal of food science 2016-01, Vol.28 (4), p.744
Main Authors: Roman, T, Larcher, R, Slaghenaufi, D, Tonidandel, L, Moser, S, Nicolini, G
Format: Article
Language:English
Subjects:
Cysteine
Cystine
Thiols
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:We evaluated the impact of a number of clarifying agents on the concentration of S-3-(hexan-1-ol)-L-cysteine (Cys-3SH) and S-3-(hexan-1-ol)-L-glutathione (GSH-3SH). 19 clear grape juices were spiked with a grape skin tannin rich in Cys-3SH and GSH-3SH. Juices were then treated with Na-bentonite, PVPP or charcoal (1 g/L) and cold settled. The concentration of precursors was measured and compared to the corresponding untreated control juices in the devatted samples. Cys-3SH and GSH-3SH were analysed using UHPLC-MS/MS and accuracy was guaranteed with deuterated internal standards. Only charcoal caused a statistically significant depletion of both precursors, quantitatively limited even at the highest dose adopted. Technologically, the clarifiers used in juice affected the thiol precursors in a marginal manner. Keywords: bentonite, charcoal, grape juice, polyvinylpolypyrrolidone, varietal thiols
ISSN:1120-1770
2239-5687