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Acrolein in wine: importance of 3-hydroxypropionaldehyde and derivatives in production and detection.

Abstract
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.
AuthorsRolene Bauer, Donald A Cowan, Andrew Crouch
JournalJournal of agricultural and food chemistry (J Agric Food Chem) Vol. 58 Issue 6 Pg. 3243-50 (Mar 24 2010) ISSN: 1520-5118 [Electronic] United States
PMID20192219 (Publication Type: Journal Article, Review)
Chemical References
  • 3-hydroxypropionaldehyde
  • Glyceraldehyde
  • Acrolein
  • Propane
Topics
  • Acrolein (analysis, metabolism)
  • Fermentation
  • Glyceraldehyde (analogs & derivatives, analysis, metabolism)
  • Lactobacillus (metabolism)
  • Propane (analysis, metabolism)
  • Wine (analysis, microbiology)

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