Ascorbic acid-induced browning of (+)-catechin in a model wine system.
The ability of ascorbic acid to induce browning of (+)-catechin in a model wine system has been studied. A significant increase in absorbance at 440 nm was observed over 14 days when ascorbic acid was incubated at 45 degrees C with (+)-catechin in a model wine base. The onset of browning was delayed for about 2 days, although the length of the lag period was dependent on the amount of molecular oxygen in the headspace of the reaction system. The lag period was not observed when a preoxidized solution of ascorbic acid was used, suggesting that a product of ascorbic acid oxidation is responsible for the onset of browning. Hydrogen peroxide, when added directly to (+)-catechin in the model system, was not capable of producing the same degree of browning as that generated by ascorbic acid. Liquid chromotography evidence is presented to show that different reaction products are produced by ascorbic acid and hydrogen peroxide.
Bradshaw
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MP
National Wine and Grape Industry Centre, Locked Bag 588, Wagga Wagga, 2678, Australia.
Prenzler
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Scollary
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GR
D001205:Ascorbic Acid / Q000737:chemistry*; D002392:Catechin / Q000737:chemistry*; D007700:Kinetics; D015416:Maillard Reaction; D008956:Models, Chemical; D013997:Time Factors; D014920:Wine
D002392:Catechin; D001205:Ascorbic Acid