Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/100066
COMPARTIR / EXPORTAR:
logo share SHARE logo core CORE BASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE

Invitar a revisión por pares abierta
Campo DC Valor Lengua/Idioma
dc.contributor.authorRodríguez-Bencomo, Juan José-
dc.contributor.authorAndújar-Ortiz, Inmaculada-
dc.contributor.authorMoreno-Arribas, M. Victoria-
dc.contributor.authorSimó, Carolina-
dc.contributor.authorGonzález, Javier-
dc.contributor.authorChana López, Antonio-
dc.contributor.authorDávalos, J.Z.-
dc.contributor.authorPozo-Bayón, Mª Ángeles-
dc.date.accessioned2014-07-17T09:01:35Z-
dc.date.available2014-07-17T09:01:35Z-
dc.date.issued2014-
dc.identifierdoi: 10.1021/jf402866q-
dc.identifierissn: 0021-8561-
dc.identifiere-issn: 1520-5118-
dc.identifier.citationJournal of Agricultural and Food Chemistry 62(6): 1373-1383 (2014)-
dc.identifier.urihttp://hdl.handle.net/10261/100066-
dc.description.abstractThe 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.sponsorshipThis 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.publisherAmerican Chemical Society-
dc.relation.isversionofPostprint-
dc.rightsopenAccess-
dc.subjectTerpenes-
dc.subjectGlutathione-
dc.subjectWine oxidation-
dc.subjectEC-MS-
dc.subjectFT-ICR MS-
dc.subjectInactive dry yeast preparations-
dc.titleImpact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging-
dc.typeartículo-
dc.identifier.doi10.1021/jf402866q-
dc.relation.publisherversionhttp://dx.doi.org/10.1021/jf402866q-
dc.date.updated2014-07-17T09:01:35Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.contributor.funderMinisterio de Economía y Competitividad (España)-
dc.contributor.funderConsejo Superior de Investigaciones Científicas (España)-
dc.contributor.funderEuropean Commission-
dc.contributor.funderAgrovin-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003339es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairetypeartículo-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
Aparece en las colecciones: (CIAL) Artículos
(IQF) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato
Impact of glutathione enriched.pdf875,42 kBAdobe PDFVista previa
Visualizar/Abrir
Show simple item record

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.