Inhibition of the decrease of volatile esters and terpenes during storage of a white wine and a model wine medium by caffeic acid and gallic acid
Φόρτωση...
Ημερομηνία
Συγγραφείς
Lambropoulos, I.
Roussis, I. G.
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Elsevier
Περίληψη
Τύπος
Είδος δημοσίευσης σε συνέδριο
Είδος περιοδικού
peer reviewed
Είδος εκπαιδευτικού υλικού
Όνομα συνεδρίου
Όνομα περιοδικού
Food Research International
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
Caffeic acid and gallic acid were tested as inhibitors of the decrease of volatile acetate esters, ethyl esters and terpenes during storage of a white wine and a model wine medium. Wine and model wine samples were analysed by SPME along with GC-MS. At t = 0, no effect on the concentration of any volatile was observed as a result of adding each phenolic acid in any of wine or model wine samples. Many esters, such as isoamyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, and linalool decreased during storage of Debina-white wine for up to 20 months. Caffeic acid and gallic acid at 60 mg/L inhibited the decrease of these volatiles. Isoamyl acetate, ethyl hexanoate and linalool decreased during storage of the model wine medium containing 0, 20 or 40 mg/L SO2. Caffeic acid and gallic acid inhibited the decrease of three volatiles; SO2 inhibited the decrease of isoamyl acetate and ethyl hexanoate. In some cases, SO2 increased the inhibitory action of two phenolic acids. The inhibitory action of caffeic acid and gallic acid was dose dependent in the range 0-60 mg/L. Caffeic acid was active at 7.5 mg/L while gallic acid at 15 mg/L. Present results indicate that caffeic acid and gallic acid may be taken into account as potent inhibitors of the disappearance of aromatic volatile esters and terpenes in wines at concentrations similar to those existing in wines. (c) 2006 Elsevier Ltd. All rights reserved.
Περιγραφή
Λέξεις-κλειδιά
wine, volatiles, aroma, acetate esters, ethyl esters, terpenes, phenolic acids, caffeic acid, gallic acid, sulphur dioxide, oxidation, aroma, identification, oxygen
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000242666200019
http://ac.els-cdn.com/S0963996906001517/1-s2.0-S0963996906001517-main.pdf?_tid=a805fb971c8085e1f8afb7f0cd683ce7&acdnat=1333038155_861e153b7c52ccad2250582267ca4703
http://ac.els-cdn.com/S0963996906001517/1-s2.0-S0963996906001517-main.pdf?_tid=a805fb971c8085e1f8afb7f0cd683ce7&acdnat=1333038155_861e153b7c52ccad2250582267ca4703
Γλώσσα
en
Εκδίδον τμήμα/τομέας
Όνομα επιβλέποντος
Εξεταστική επιτροπή
Γενική Περιγραφή / Σχόλια
Ίδρυμα και Σχολή/Τμήμα του υποβάλλοντος
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας