ArticleJournal of agricultural and food chemistry2022
Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin.
Article in Journal of agricultural and food chemistry, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed, 7 citations in OpenAlex.
- Phyllanthus emblica fruit extract alleviates halitosis and reduces the inflammatory response to oral bacteria.Journal of applied oral science : revista FOB · 2024Trial
- The Impact of Sulfite Reduction Alternatives with Various Antioxidants on the Quality of Semi-Sweet Wines.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A Box-Behnken experimental design was implemented in model wine (MW) to clarify the impact of copper, iron, and oxygen in the photo-degradation of riboflavin (RF) and methionine (Met) by means of response surface methodology (RSM). Analogous experiments were undertaken in MW containing caffeic acid or catechin. The results evidenced the impact of copper, iron, and oxygen in the photo-induced reaction between RF and Met. In particular, considering a number of volatile sulfur compounds (VSCs) that act as markers of light-struck taste (LST), both transition metals can favor VSC formation, which was shown for the first time for iron. Oxygen in combination can also affect the concentration of VSCs, and a lower content of VSCs was revealed in the presence of phenols, especially caffeic acid. The perception of "cabbage" sensory character indicative of LST can be related to the transition metals as well as to the different phenols, with potentially strong prevention by phenolic acids.
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Registered trials
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