Formation of glucose and fructose acetates during maturation and ageing of balsamic vinegars

被引：20

作者：

Cirlini, Martina ^{[1
]}

Caligiani, Augusta ^{[1
]}

Palla, Gerardo ^{[1
]}

机构：

[1] Univ Parma, Dipartimento Chim Organ & Ind, I-43100 Parma, Italy

来源：

FOOD CHEMISTRY | 2009年 / 112卷 / 01期

关键词：

glucose acetates; 6-acetylglucose; fructose acetates; acetic acid; balsamic vinegar of Modena (BVM); traditional balsamic vinegar (TBV); REGGIO-EMILIA; ORGANIC-ACIDS; TRADIZIONALE; MODENA; GRAPE; HPLC;

D O I：

10.1016/j.foodchem.2008.05.037

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

We report for the first time the detection of glucose acetates in balsamic vinegars. it is well known that during traditional balsamic vinegar (TBV) ageing several modifications occur. In this paper it was experimentally determined that some modifications take also place during the short maturation time of balsamic vinegar of Modena (BVM), with an increase of the esters content due to the reaction between acetic acid and sugars, in particular glucose. The formation of esters was observed both on reference solutions containing glucose and acetic acid, subjected to an accelerated ageing by heating at 50 degrees C, and on real balsamic vinegar samples. Glucose esters were mainly detected as alpha- and beta-glucopyranose acetates. The formation of fructose acetates in reference solutions, was also studied, recording a more complex pattern of products. The structures of the esters were determined by GC/MS analyses and NMR spectroscopy. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：51 / 56

页数：6

共 16 条

[1]

Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: a preliminary approach [J].