Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/100066
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Rodríguez-Bencomo, Juan José | - |
dc.contributor.author | Andújar-Ortiz, Inmaculada | - |
dc.contributor.author | Moreno-Arribas, M. Victoria | - |
dc.contributor.author | Simó, Carolina | - |
dc.contributor.author | González, Javier | - |
dc.contributor.author | Chana López, Antonio | - |
dc.contributor.author | Dávalos, J.Z. | - |
dc.contributor.author | Pozo-Bayón, Mª Ángeles | - |
dc.date.accessioned | 2014-07-17T09:01:35Z | - |
dc.date.available | 2014-07-17T09:01:35Z | - |
dc.date.issued | 2014 | - |
dc.identifier | doi: 10.1021/jf402866q | - |
dc.identifier | issn: 0021-8561 | - |
dc.identifier | e-issn: 1520-5118 | - |
dc.identifier.citation | Journal of Agricultural and Food Chemistry 62(6): 1373-1383 (2014) | - |
dc.identifier.uri | http://hdl.handle.net/10261/100066 | - |
dc.description.abstract | The impact of the addition of glutathione-enriched Inactive dry yeast preparations (g-IDYs) on the stability of some typical wine terpenes (linalool, α-terpineol, β-citronellol, and nerol) stored under accelerated oxidative conditions was evaluated in model wines. Additionally, the effects of a second type of IDY preparation with a different claim (fermentative nutrient) and the sole addition of commercial glutathione into the model wines were also assessed. Model wines were spiked with the low molecular weight fraction (<3 kDa permeate) isolated from the IDYs, avoiding the interaction of aroma compounds with other yeast components. An exhaustive chemical characterization of both IDY permeates was carried out by using targeted and nontargeted metabolomics approaches using CE-MS and FT-ICR-MS analytical platforms. The findings suggest that the addition of <3 kDa permeate isolated from any of the IDYs employed decreases the loss of typical wine terpenes in model wines submitted to accelerated aging conditions. The g-IDY preparation did indeed release reduced GSH into the model wines, although this compound did not seem exclusively related to the protective effect on some aroma compounds determined in both model wines. The presence of other sulfur-containing compounds from yeast origin in g-IDY, and also the presence of small yeast peptides, such as methionine/tryptophan/tyrosine-containing tripeptide in both types of IDYs, seemed to be related to the antioxidant activity determined in the two permeates and to the minor loss of some terpenes in the model wines spiked with them. © 2014 American Chemical Society. | - |
dc.description.sponsorship | This work was funded by the MINECO (AGL2012-04172-C02-01) and CONSOLIDER INGENIO 2010 (FUN-CFOOD, CSD2007-063, Projects) and by Agrovin, S.A. (I+D 20132446 Contract). J.J.R.B. thanks CSIC for the JAE-doc contract. | - |
dc.publisher | American Chemical Society | - |
dc.relation.isversionof | Postprint | - |
dc.rights | openAccess | - |
dc.subject | Terpenes | - |
dc.subject | Glutathione | - |
dc.subject | Wine oxidation | - |
dc.subject | EC-MS | - |
dc.subject | FT-ICR MS | - |
dc.subject | Inactive dry yeast preparations | - |
dc.title | Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging | - |
dc.type | artículo | - |
dc.identifier.doi | 10.1021/jf402866q | - |
dc.relation.publisherversion | http://dx.doi.org/10.1021/jf402866q | - |
dc.date.updated | 2014-07-17T09:01:35Z | - |
dc.description.version | Peer Reviewed | - |
dc.language.rfc3066 | eng | - |
dc.contributor.funder | Ministerio de Economía y Competitividad (España) | - |
dc.contributor.funder | Consejo Superior de Investigaciones Científicas (España) | - |
dc.contributor.funder | European Commission | - |
dc.contributor.funder | Agrovin | - |
dc.relation.csic | Sí | - |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003329 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003339 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100000780 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
Aparece en las colecciones: | (CIAL) Artículos (IQF) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
Impact of glutathione enriched.pdf | 875,42 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
43
checked on 14-mar-2024
WEB OF SCIENCETM
Citations
39
checked on 19-feb-2024
Page view(s)
414
checked on 28-mar-2024
Download(s)
623
checked on 28-mar-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.