Acrolein in Wine: Importance of 3-Hydroxypropionaldehyde and Derivatives in Production and Detection

作者：Bauer Rolene^*; Cowan Donald A; Crouch Andrew

来源：Journal of Agricultural and Food Chemistry, 2010, 58(6): 3243-3250.

DOI：10.1021/jf9041112

• Acrolein
• acrolein dimer
• 3-hydroxypropionaldehyde
• wine
• analytical detection

Certain lactic acid bacteria strains belonging to the genus Lactobacillus have been implicated in the accumulation of 3-hydroxypropionaldehyde (3-HPA) during anaerobic glycerol fermentation. In aqueous solution 3-HPA undergoes reversible dimerization and hydration, resulting in an equilibrium state between different derivatives. Wine quality may be compromised by the presence of 3-HPA due to the potential for spontaneous conversion into acrolein under winemaking conditions. Acrolein is highly toxic and has been implicated in the development of bitterness in wine. Interconversion between 3-HPA derivatives and acrolein is a complex and highly dynamic process driven by hydration and dehydration reactions. Acrolein is furthermore highly reactive and its steady-state concentration in complex systems very low. As a result, analytical detection and quantification in solution is problematic, This paper reviews the biochemical and environmental conditions leading to accumulation of its precursor, 3-HPA. Recent advances in analytical detection are summarized, and the roles played by natural chemical derivatives are highlighted.

• 出版日期2010-3-24