To evaluate if certain common clarifying agents impact on S-3-(hexan-1-ol)-L-cysteine (Cys-3SH) and S-3-(hexan-1-ol)-L-glutathione (GSH-3SH) concentration in juice, 19 well settled and clear grape juices enriched indirectly with the cited thiol precursors were treated with Na-bentonite, PVPP or charcoal (1 g/L), cold settled again, and compared with the corresponding untreated control juices. The thiol precursors were measured by UHPLC-MS/MS, while accuracy was guaranteed with deuterated internal standards. Only charcoal caused a statistically significant depletion of Cys-3SH and GSH-3SH, but quantitatively limited even with the high dose adopted. The clarifiers used affect the thiol precursors of juice in technologically marginal manner.

Roman, T.; Larcher, R.; Slaghenaufi, D.; Tonidandel, L.; Moser, S.; Nicolini, G. (2016). Clarifying agents and 3-sulfanylhexanol precursors in grape juice. ITALIAN JOURNAL OF FOOD SCIENCE, 28 (4): 744-748. doi: 10.14674/1120-1770%2FIJFS.V479 handle: http://hdl.handle.net/10449/36641

Clarifying agents and 3-sulfanylhexanol precursors in grape juice

Roman, Tomas;Larcher, Roberto;Slaghenaufi, Davide;Tonidandel, Loris;Moser, Sergio;Nicolini, Giorgio
2016-01-01

Abstract

To evaluate if certain common clarifying agents impact on S-3-(hexan-1-ol)-L-cysteine (Cys-3SH) and S-3-(hexan-1-ol)-L-glutathione (GSH-3SH) concentration in juice, 19 well settled and clear grape juices enriched indirectly with the cited thiol precursors were treated with Na-bentonite, PVPP or charcoal (1 g/L), cold settled again, and compared with the corresponding untreated control juices. The thiol precursors were measured by UHPLC-MS/MS, while accuracy was guaranteed with deuterated internal standards. Only charcoal caused a statistically significant depletion of Cys-3SH and GSH-3SH, but quantitatively limited even with the high dose adopted. The clarifiers used affect the thiol precursors of juice in technologically marginal manner.
Bentonite
Charcoal
Grape juice
Polyvinylpolypyrrolidone
Varietal thiols
Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI
2016
Roman, T.; Larcher, R.; Slaghenaufi, D.; Tonidandel, L.; Moser, S.; Nicolini, G. (2016). Clarifying agents and 3-sulfanylhexanol precursors in grape juice. ITALIAN JOURNAL OF FOOD SCIENCE, 28 (4): 744-748. doi: 10.14674/1120-1770%2FIJFS.V479 handle: http://hdl.handle.net/10449/36641
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/36641
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