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Roles of free radical on the formation of acetaldehyde in model wine solutions under different ultrasound parameters: A key bridge-link compound for red wine coloration during ageing
Ultrasonics Sonochemistry ( IF 8.4 ) Pub Date : 2021-09-16 , DOI: 10.1016/j.ultsonch.2021.105757
Zhen-Dan Xue 1 , Qing-An Zhang 1 , Hong-Rong Zheng 1
Affiliation  

In order to explore the effects of ultrasound on the formation of acetaldehyde and its mechanism in model wine solutions, ultrasound conditions and free radicals were investigated by response surface methodology and electron paramagnetic resonance spectroscopy (EPR), respectively. The results indicate that ultrasound does induce the production of acetaldehyde with the maximum amount under the conditions of ultrasound power density 0.2 W/cm2, 48 min and 32 °C. The hydroxyl radicals and the 1-hydroxyethyl free radicals are the main initiator and precursor for acetaldehyde, respectively. Furthermore, the stronger the 1-hydroxyethyl free radicals captured by EPR, the lower the formation of acetaldehyde. In addition, the content of Fe2+and ethanol also exerted a certain influence on the acetaldehyde formation. In conclusion, ultrasound does promote the production of acetaldehyde in the model wine solutions, which is beneficial for well understanding the mechanism of ultrasound in modifying the wine color and accelerating ageing.



中文翻译:

自由基对不同超声参数下模型葡萄酒溶液中乙醛形成的作用:老化过程中红葡萄酒着色的关键桥联化合物

为了探讨超声波对模型葡萄酒溶液中乙醛形成的影响及其机制,分别通过响应面法和电子顺磁共振波谱 (EPR) 研究了超声波条件和自由基。结果表明,在超声功率密度为0.2 W/cm 2、48 min和32°C的条件下,超声确实诱导了最大量的乙醛产生。羟基自由基和1-羟乙基自由基分别是乙醛的主要引发剂和前体。此外,EPR 捕获的 1-羟乙基自由基越强,乙醛的形成就越低。此外,Fe 2+的含量乙醇对乙醛的生成也有一定的影响。总之,超声波确实促进了模型葡萄酒溶液中乙醛的产生,这有利于更好地理解超声波改变葡萄酒颜色和加速老化的机制。

更新日期:2021-09-23
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