Dachery, Bruna published the artcileEffect of Aspergillus carbonarius on ochratoxin a levels, volatile profile and antioxidant activity of the grapes and respective wines, SDS of cas: 111-11-5, the main research area is aspergillus carbonarius ochratoxin levels volatile profile antioxidant activity grape; Aroma; Cabernet Sauvignon; Moscato Italico; Mycotoxin; OTA; Toxigenic fungi; Volatile compound; Wine quality.
Aspergillus carbonarius can produce a possibly carcinogenic mycotoxin named ochratoxin A (OTA). The metabolism of this fungus can also impact grape and wine quality as it influences the volatile and phenolic profiles, which are related to aroma and antioxidant activity, resp. The objective of this study was to evaluate the effect of A. carbonarius on OTA levels and for the first time on volatile profile and antioxidant activity of grapes and their resp. wines. Cabernet Sauvignon (CS, red) grapes presented higher susceptibility to A. carbonarius than Moscato Italico (MI, white) grapes and OTA levels in their resp. musts were in accordance with this same trend. However, vinification of red grapes resulted in 67% reduction of OTA, while the reduction observed with white wines was 45%. The presence of acids (hexanoic, octanoic, nonanoic and decanoic, fatty odor) was found to be an indicative of the fungus incidence in grapes. These acids were precursors of esters that might impart neg. aroma (Me nonanoate and isoamyl octanoate, fatty odor) or provide desirable fruity characteristics (Et hexanoate, Et octanoate and Me octanoate) for wine. In addition, terpenes were detected only in wines produced with grapes (CS and MI) inoculated with A. carbonarius. The presence of A. carbonarius increased the antioxidant activity of CS grapes. For MI grapes and both wines (CS and MI) no differences were verified in the antioxidant activity of the samples affected or not affected by this fungus. Although A. carbonarius occurrence has shown no influence on the antioxidant activity of wines, it produced OTA and has neg. influenced the wine odor profile, due to the production of some volatiles that impart a deleterious effect on wine aroma.
Food Research International published new progress about Antioxidants. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, SDS of cas: 111-11-5.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics