Changes in the chemical composition of reduced cooked musts during the heating process (Articolo in rivista)

Type

• Prodotto della ricerca (Classe)
• Articolo in rivista (Classe)

Label

• Changes in the chemical composition of reduced cooked musts during the heating process (Articolo in rivista) (literal)

Anno

• 2008-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1021/jf800353a (literal)

Alternative label

• Cocchi M., Consonni R., Durante C., Grandi M., Manzini S., Marchetti (2008)
  Changes in the chemical composition of reduced cooked musts during the heating process
  in Journal of agricultural and food chemistry
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Cocchi M., Consonni R., Durante C., Grandi M., Manzini S., Marchetti (literal)

Pagina inizio

• 6397 (literal)

Pagina fine

• 6407 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url

• http://pubs.acs.org/doi/abs/10.1021/jf800353a (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 56 (literal)

Rivista

• Journal of agricultural and food chemistry (Rivista)

Note

• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Cocchi M., Durante C., Grandi M., Manzini S., Marchetti A. Sighinolfi S.: Dip. di Chimica, Università di Modena e Reggio Emilia - Modena, Consonni R.: Ismac - Milano (literal)

Titolo

• Changes in the chemical composition of reduced cooked musts during the heating process (literal)

Abstract

• Cooked must is the starting raw material in Ace-to Balsamico Traclizionale di Modena (ABTM) production, and the cooking process is a crucial step to ensure quality and safety standards. In particular, the furfural content has to be strictly monitored. In this study, we followed, directly at the production plant, nine cooking processes, differing for grape type and process conditions in order to monitor the actual variability in cooked must reduction. 5-Hydroxymethylfurfural (5-HMF) and furfural contents were determined by high performance liquid chromatography (HIPILC) technique and glucose, fructose, and tartaric and malic acids by gas chromatography (GC) technique. Furthermore, some bulk properties, such as the water content, refractive index, density, and total acidity, were also measured. The obtained results show that the product undergoes, in the worse operating conditions, remarkable degradation, leading to extremely high levels of furfurals (5-HMF and furfural), corresponding to a water content lower than 40%. On the basis of these results, a first draft of an optimal heating protocol may be suggested in order to guarantee the safety and quality of the final product. (literal)

Prodotto di

• Istituto per lo studio delle macromolecole (ISMAC) (Istituto)
• Studio di metaboliti e matrici naturali mediante NMR e loro utilizzo e funzione nel settore agroalimentare, merceologico e della salute umana (PM.P06.018.001) (Modulo)
• Strutturistica NMR di proteine legate a processi patologici (PM.P01.026.003) (Modulo)

Autore CNR

• ROBERTO CONSONNI (Unità di personale interno)

Insieme di parole chiave

• Keywords of "Changes in the chemical composition of reduced cooked musts during the heating process" (Insieme di parole chiave)

Incoming links:

Autore CNR di

• ROBERTO CONSONNI (Unità di personale interno)

Prodotto

• Istituto per lo studio delle macromolecole (ISMAC) (Istituto)
• Strutturistica NMR di proteine legate a processi patologici (PM.P01.026.003) (Modulo)
• Studio di metaboliti e matrici naturali mediante NMR e loro utilizzo e funzione nel settore agroalimentare, merceologico e della salute umana (PM.P06.018.001) (Modulo)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Journal of agricultural and food chemistry (Rivista)

Insieme di parole chiave di

• Keywords of "Changes in the chemical composition of reduced cooked musts during the heating process" (Insieme di parole chiave)