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J Food Sci Technol

Title:		Volatile phenols depletion in red wine using molecular imprinted polymers
Author(s):		Teixeira R; Dopico-Garcia S; Andrade PB; Valentao P; Lopez-Vilarino JM; Gonzalez-Rodriguez V; Cela-Perez C; Silva LR;
Address:		"REQUIMTE/Laboratorio de Farmacognosia, Departamento de Quimica, Faculdade de Farmacia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal. Grupo de Polimeros, Centro de Investigacions Tecnologicas (CIT), Universidade de A Coruna, Campus de Esteiros/n, 15403 Ferrol, Spain. REQUIMTE/Laboratorio de Farmacognosia, Departamento de Quimica, Faculdade de Farmacia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal ; Escola Superior de Saude Dr Lopes Dias' Avenida do Empresario, Campus da Talagueira, 6000-767 Castelo Branco, Portugal ; LEPABE, Departamento de Engenharia Quimica, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal"
Journal Title:		J Food Sci Technol
Year:		2015
Volume:		20150621
Issue:		12
Page Number:		7735 - 7746
DOI:		10.1007/s13197-015-1892-2
ISSN/ISBN:		0022-1155 (Print) 0975-8402 (Electronic) 0022-1155 (Linking)
Abstract:		"Wines can be modified by microorganisms during the ageing process, by producing off-flavours like volatile phenols (VP), leading to their deterioration, with great economic losses. The development of methods to recover wines affected by unwanted VP became an important target. Molecular imprinted polymers (MIPs) are synthetic materials with artificially-generated recognition sites for selective extraction of organic compounds from different matrices. In this work, two MIPs to remove unwanted VP from wines were developed and their effects were evaluated. Volatile compounds were determined by GC-FID and GC-IT/MS and phenolic compounds (non-coloured and anthocyanins) by HPLC-DAD. The treatment with MIP-4EG and MIP-4EP significantly reduced the content of 4-ethylguaiacol and 4-ethylphenol, respectively. Nevertheless, the changes observed in wine non-coloured and coloured phenolics and sensorial analysis indicate that their specificity and selectivity regarding off-flavours still needs to be improved"
Keywords:		Molecular imprinted polymers Phenolic compounds Volatile phenols Wine;
Notes:		"PubMed-not-MEDLINETeixeira, Rafaela Dopico-Garcia, Sonia Andrade, Paula B Valentao, Patricia Lopez-Vilarino, Jose M Gonzalez-Rodriguez, Victoria Cela-Perez, Concepcion Silva, Luis R eng India 2015/11/26 J Food Sci Technol. 2015 Dec; 52(12):7735-46. doi: 10.1007/s13197-015-1892-2. Epub 2015 Jun 21"