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Highlight on the problems generated by p-coumaric acid analysis in wine fermentations
p-Coumaric acid is a natural hydroxycinnamic acid existing in grapes and wine. It is the precursor of the 4-ethylphenol molecule through the bioconversion reaction by Brettanomyces yeast. Chromatographic methods are the most common techniques to detect p-coumaric acid. It is known that this acid is...
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| Published in: | Food chemistry 2008-04, Vol.107 (4), p.1661-1667 |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
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| cites | cdi_FETCH-LOGICAL-c397t-60071144a6c15364ed3becf275d8aa9efe61bd5e21c3a23ffe97cbc5af43d1013 |
| container_end_page | 1667 |
| container_issue | 4 |
| container_start_page | 1661 |
| container_title | Food chemistry |
| container_volume | 107 |
| creator | Salameh, Dominique Brandam, Cédric Medawar, Wissam Lteif, Roger Strehaiano, Pierre |
| description | p-Coumaric acid is a natural hydroxycinnamic acid existing in grapes and wine. It is the precursor of the 4-ethylphenol molecule through the bioconversion reaction by
Brettanomyces yeast. Chromatographic methods are the most common techniques to detect
p-coumaric acid. It is known that this acid is highly unstable in analysis and fermentation experiments. This paper highlights the problems occurring in
p-coumaric acid analysis in wine fermentation conditions when studying its bioconversion. First, it was shown that
p-coumaric acid was unstable at elevated temperature. On the other hand, it was found that in our experimental conditions
p-coumaric acid reacted with ethanol. This work revealed also that the
p-coumaric acid is partially adsorbed on
Brettanomyces yeast, certainly on cell walls. Because of these phenomena the quantity of
p-coumaric acid which can participate to the bioconversion into ethylphenol decreases. |
| doi_str_mv | 10.1016/j.foodchem.2007.09.052 |
| format | article |
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Brettanomyces yeast. Chromatographic methods are the most common techniques to detect
p-coumaric acid. It is known that this acid is highly unstable in analysis and fermentation experiments. This paper highlights the problems occurring in
p-coumaric acid analysis in wine fermentation conditions when studying its bioconversion. First, it was shown that
p-coumaric acid was unstable at elevated temperature. On the other hand, it was found that in our experimental conditions
p-coumaric acid reacted with ethanol. This work revealed also that the
p-coumaric acid is partially adsorbed on
Brettanomyces yeast, certainly on cell walls. Because of these phenomena the quantity of
p-coumaric acid which can participate to the bioconversion into ethylphenol decreases.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2007.09.052</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Adsorption ; alcoholic fermentation ; Biological and medical sciences ; biotransformation ; Brettanomyces ; chemical reactions ; Chromatographic analysis ; Ethanol ; ethylphenol ; Fermentation ; Fermented food industries ; food analysis ; food composition ; Food industries ; Fundamental and applied biological sciences. Psychology ; p-Coumaric acid ; Temperature ; Vitaceae ; winemaking ; wines ; Wines and vinegars ; yeasts</subject><ispartof>Food chemistry, 2008-04, Vol.107 (4), p.1661-1667</ispartof><rights>2007 Elsevier Ltd</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c397t-60071144a6c15364ed3becf275d8aa9efe61bd5e21c3a23ffe97cbc5af43d1013</citedby><cites>FETCH-LOGICAL-c397t-60071144a6c15364ed3becf275d8aa9efe61bd5e21c3a23ffe97cbc5af43d1013</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20162398$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Salameh, Dominique</creatorcontrib><creatorcontrib>Brandam, Cédric</creatorcontrib><creatorcontrib>Medawar, Wissam</creatorcontrib><creatorcontrib>Lteif, Roger</creatorcontrib><creatorcontrib>Strehaiano, Pierre</creatorcontrib><title>Highlight on the problems generated by p-coumaric acid analysis in wine fermentations</title><title>Food chemistry</title><description>p-Coumaric acid is a natural hydroxycinnamic acid existing in grapes and wine. It is the precursor of the 4-ethylphenol molecule through the bioconversion reaction by
Brettanomyces yeast. Chromatographic methods are the most common techniques to detect
p-coumaric acid. It is known that this acid is highly unstable in analysis and fermentation experiments. This paper highlights the problems occurring in
p-coumaric acid analysis in wine fermentation conditions when studying its bioconversion. First, it was shown that
p-coumaric acid was unstable at elevated temperature. On the other hand, it was found that in our experimental conditions
p-coumaric acid reacted with ethanol. This work revealed also that the
p-coumaric acid is partially adsorbed on
Brettanomyces yeast, certainly on cell walls. Because of these phenomena the quantity of
p-coumaric acid which can participate to the bioconversion into ethylphenol decreases.</description><subject>Adsorption</subject><subject>alcoholic fermentation</subject><subject>Biological and medical sciences</subject><subject>biotransformation</subject><subject>Brettanomyces</subject><subject>chemical reactions</subject><subject>Chromatographic analysis</subject><subject>Ethanol</subject><subject>ethylphenol</subject><subject>Fermentation</subject><subject>Fermented food industries</subject><subject>food analysis</subject><subject>food composition</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>p-Coumaric acid</subject><subject>Temperature</subject><subject>Vitaceae</subject><subject>winemaking</subject><subject>wines</subject><subject>Wines and vinegars</subject><subject>yeasts</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFkE2PEzEMhiMEEmXhL0AucJtZJ5nPG2gFLNJKe4CeI0_itKlmkpJMQf33pOrClUPkQx7brx_G3gqoBYju9lC7GK3Z01JLgL6GsYZWPmMbMfSq6qGXz9kGFAzVIJruJXuV8wEAJIhhw7b3frefy1t5DHzdEz-mOM20ZL6jQAlXsnw682Nl4mnB5A1H4y3HgPM5-8x94L99IO4oLRRWXH0M-TV74XDO9Oap3rDtl88_7u6rh8ev3-4-PVRGjf1adSWuEE2DnRGt6hqyaiLjZN_aAXEkR52YbEtSGIVSOUdjbybTomuULberG_bhOreE_nmivOrFZ0PzjIHiKWsxyrEfGyhgdwVNijkncvqYfDnnrAXoi0V90H8t6otFDaMuFkvj-6cNmA3OLmEwPv_rLhI7qcahcO-unMOocZcKs_1efhXA0KhGXCJ8vBJUhPzylHQ2noIh6xOZVdvo_xfmD1M1lg4</recordid><startdate>20080415</startdate><enddate>20080415</enddate><creator>Salameh, Dominique</creator><creator>Brandam, Cédric</creator><creator>Medawar, Wissam</creator><creator>Lteif, Roger</creator><creator>Strehaiano, Pierre</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>20080415</creationdate><title>Highlight on the problems generated by p-coumaric acid analysis in wine fermentations</title><author>Salameh, Dominique ; Brandam, Cédric ; Medawar, Wissam ; Lteif, Roger ; Strehaiano, Pierre</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c397t-60071144a6c15364ed3becf275d8aa9efe61bd5e21c3a23ffe97cbc5af43d1013</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Adsorption</topic><topic>alcoholic fermentation</topic><topic>Biological and medical sciences</topic><topic>biotransformation</topic><topic>Brettanomyces</topic><topic>chemical reactions</topic><topic>Chromatographic analysis</topic><topic>Ethanol</topic><topic>ethylphenol</topic><topic>Fermentation</topic><topic>Fermented food industries</topic><topic>food analysis</topic><topic>food composition</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>p-Coumaric acid</topic><topic>Temperature</topic><topic>Vitaceae</topic><topic>winemaking</topic><topic>wines</topic><topic>Wines and vinegars</topic><topic>yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Salameh, Dominique</creatorcontrib><creatorcontrib>Brandam, Cédric</creatorcontrib><creatorcontrib>Medawar, Wissam</creatorcontrib><creatorcontrib>Lteif, Roger</creatorcontrib><creatorcontrib>Strehaiano, Pierre</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Salameh, Dominique</au><au>Brandam, Cédric</au><au>Medawar, Wissam</au><au>Lteif, Roger</au><au>Strehaiano, Pierre</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Highlight on the problems generated by p-coumaric acid analysis in wine fermentations</atitle><jtitle>Food chemistry</jtitle><date>2008-04-15</date><risdate>2008</risdate><volume>107</volume><issue>4</issue><spage>1661</spage><epage>1667</epage><pages>1661-1667</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>p-Coumaric acid is a natural hydroxycinnamic acid existing in grapes and wine. It is the precursor of the 4-ethylphenol molecule through the bioconversion reaction by
Brettanomyces yeast. Chromatographic methods are the most common techniques to detect
p-coumaric acid. It is known that this acid is highly unstable in analysis and fermentation experiments. This paper highlights the problems occurring in
p-coumaric acid analysis in wine fermentation conditions when studying its bioconversion. First, it was shown that
p-coumaric acid was unstable at elevated temperature. On the other hand, it was found that in our experimental conditions
p-coumaric acid reacted with ethanol. This work revealed also that the
p-coumaric acid is partially adsorbed on
Brettanomyces yeast, certainly on cell walls. Because of these phenomena the quantity of
p-coumaric acid which can participate to the bioconversion into ethylphenol decreases.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2007.09.052</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2008-04, Vol.107 (4), p.1661-1667 |
| issn | 0308-8146 1873-7072 |
| language | eng |
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| source | ScienceDirect Freedom Collection |
| subjects | Adsorption alcoholic fermentation Biological and medical sciences biotransformation Brettanomyces chemical reactions Chromatographic analysis Ethanol ethylphenol Fermentation Fermented food industries food analysis food composition Food industries Fundamental and applied biological sciences. Psychology p-Coumaric acid Temperature Vitaceae winemaking wines Wines and vinegars yeasts |
| title | Highlight on the problems generated by p-coumaric acid analysis in wine fermentations |
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