Role of different factors affecting the formation of 5-hydroxymethyl-2-furancarboxaldehyde in heated grape must.
The influence of concentration and water activity (a(w)) on the formation of 5-hydroxymethyl-2-furancarboxaldehyde (HMF) in thermally treated grape must was evaluated. Must was cryoconcentrated and then heated to study the pure effect of sugar concentration. Moreover, NaCl was added to the must to lower a(w), maintaining the same sugar concentration, with the purpose of evaluating the pure effect of a(w). Finally, the influence of minimal pH changes on the formation of HMF was evaluated by means of a model solution. The results showed that a(w) and sugar concentration are both determinant in the formation of HMF in grape must. Sugar concentration influences the reaction by supplying substrates; low a(w) enhances the formation of HMF by changing the equilibrium in the dehydration step of the reaction.
Muratore
Giuseppe
G
Dipartimento di Orto-Floro-Arboricoltura e Tecnologie Agroalimentari, Università degli Studi di Catania, 95123 Catania, Italy. g.muratore@unict.it
Licciardello
Fabio
F
Restuccia
Cristina
C
Puglisi
Maria Laura
ML
Giudici
Paolo
P
D002241:Carbohydrates / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D005638:Fruit / Q000737:chemistry*; D005663:Furans / Q000032:analysis* / Q000737:chemistry; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D012965:Sodium Chloride / Q000008:administration & dosage; D027843:Vitis / Q000737:chemistry*; D014867:Water / Q000737:chemistry
C438025:5-hydroxymethyl-2-furancarboxaldehyde; D002241:Carbohydrates; D005663:Furans; D014867:Water; D012965:Sodium Chloride