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Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines

dc.contributor.authorElcoroaristizabal S.
dc.contributor.authorCallejón R.M.
dc.contributor.authorAmigo J.M.
dc.contributor.authorOcaña-González J.A.
dc.contributor.authorMorales M.L.
dc.contributor.authorUbeda C.
dc.date.accessioned2020-09-02T22:17:16Z
dc.date.available2020-09-02T22:17:16Z
dc.date.issued2016
dc.identifier10.1016/j.foodchem.2016.03.037
dc.identifier.citation206, , 284-290
dc.identifier.issn03088146
dc.identifier.urihttps://hdl.handle.net/20.500.12728/4376
dc.descriptionBrowning in sparkling wines was assessed by the use of excitation-emission fluorescence spectroscopy combined with PARAllel FACtor analysis (PARAFAC). Four different cava sparkling wines were monitored during an accelerated browning process and subsequently storage. Fluorescence changes observed during the accelerated browning process were monitored and compared with other conventional parameters: absorbance at 420 nm (A420) and the content of 5-hydroxymethyl-2-furfural (5-HMF). A high similarity of the spectral profiles for all sparkling wines analyzed was observed, being explained by a four component PARAFAC model. A high correlation between the third PARAFAC factor (465/530 nm) and the commonly used non-enzymatic browning indicators was observed. The fourth PARAFAC factor (280/380 nm) gives us also information about the browning process following a first order kinetic reaction. Hence, excitation-emission fluorescence spectroscopy, together with PARAFAC, provides a faster alternative for browning monitoring to conventional methods, as well as useful key indicators for quality control. © 2016 Elsevier Ltd. All rights reserved.
dc.language.isoen
dc.publisherElsevier Ltd
dc.subjectBrowning
dc.subjectHeating
dc.subjectKinetic modeling
dc.subjectPARAFAC
dc.subjectSparkling wine
dc.subjectStorage
dc.subjectEnergy storage
dc.subjectFluorescence
dc.subjectFluorescence spectroscopy
dc.subjectHeating
dc.subjectBrowning
dc.subjectExcitation-emission fluorescence spectroscopies
dc.subjectFirst-order kinetic reaction
dc.subjectFluorescence excitation emission matrix
dc.subjectKinetic modeling
dc.subjectPARAFAC
dc.subjectParallel factor analysis
dc.subjectSparkling wines
dc.subjectQuality control
dc.subjectchemical reaction kinetics
dc.subjectexcitation
dc.subjectfactorial analysis
dc.subjectfluorescence
dc.subjectfluorescence spectroscopy
dc.subjectmodel
dc.subjectmonitoring
dc.subjectquality control
dc.subjectsparkling wine
dc.subjectspectroscopy
dc.subjectanalogs and derivatives
dc.subjectanalysis
dc.subjectfood analysis
dc.subjectfood quality
dc.subjectprocedures
dc.subjectspectrofluorometry
dc.subjectwine
dc.subject5-hydroxymethylfurfural
dc.subjectfurfural
dc.subjectFood Analysis
dc.subjectFood Quality
dc.subjectFuraldehyde
dc.subjectQuality Control
dc.subjectSpectrometry, Fluorescence
dc.subjectWine
dc.titleFluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines
dc.typeArticle


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