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.
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Authors | Rolene Bauer, Donald A Cowan, Andrew Crouch |
Journal | Journal 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 |
PMID | 20192219
(Publication Type: Journal Article, Review)
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Chemical References |
- 3-hydroxypropionaldehyde
- Glyceraldehyde
- Acrolein
- Propane
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Topics |
- Acrolein
(analysis, metabolism)
- Fermentation
- Glyceraldehyde
(analogs & derivatives, analysis, metabolism)
- Lactobacillus
(metabolism)
- Propane
(analysis, metabolism)
- Wine
(analysis, microbiology)
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