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- Silva Ferreira, António César, et al. Show all 4 Authors
- Food chemistry 2019 v.283 pp. 559-565
- chemical reactions; equations; gallic acid; glucose; metals; models; oxygen consumption; phenylacetaldehyde; quinones; response surface methodology; shelf life; storage temperature; wines
- ... A response surface methodology was applied to study the effect of precursors on o-quinone and phenylacetaldehyde formation in wine model systems stored at 40 °C during 24 h. The results confirmed that glucose plays an important role in reducing aldehyde formation by inhibiting the formation of o-quinone. The regression equations showed that oxygen consumption followed a 2nd polynomial equation whe ...