Spectroscopic and theoretical investigations of phenolic acids in white wines.
Food Chem
; 221: 568-575, 2017 Apr 15.
Article
em En
| MEDLINE
| ID: mdl-27979242
ABSTRACT
Model solutions of white wines containing phenolic acids have been investigated by means of UV-vis, laser induced fluorescence and Raman spectroscopic techniques. In order to interpret the spectra, density functional theory calculations of phenolic acids have been performed. This work demonstrates that only hydroxynamic acids are in resonance with a laser excitation line with 325nm wavelength and are therefore at the origin of the strong enhancement of the Raman light scattering. Real white wines also display such resonance Raman scattering so that their content in hydroxycinnamic acids may be quite precisely determined. The analysis of the Raman spectrum of a real dry white wine reveals qualitatively the preponderance in its composition of p-coumaric and caftaric acids.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Análise Espectral
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Análise Espectral Raman
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Vinho
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Ácidos Cumáricos
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Hidroxibenzoatos
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2017
Tipo de documento:
Article
País de afiliação:
França