Inhibition of the decline of volatile esters and terpenols during oxidative storage of Muscat-white and Xinomavro-red wine by caffeic acid and N-acetyl-cysteine
| dc.contributor.author | Roussis, I. G. | en |
| dc.contributor.author | Lambropoulos, L. | en |
| dc.contributor.author | Papadopoulou, D. | en |
| dc.date.accessioned | 2015-11-24T16:40:03Z | |
| dc.date.available | 2015-11-24T16:40:03Z | |
| dc.identifier.issn | 0308-8146 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8223 | |
| dc.rights | Default Licence | - |
| dc.subject | wine | en |
| dc.subject | volatiles | en |
| dc.subject | aroma | en |
| dc.subject | ethyl esters | en |
| dc.subject | acetate esters | en |
| dc.subject | terpenols | en |
| dc.subject | phenolic acids | en |
| dc.subject | caffeic acid | en |
| dc.subject | thiols | en |
| dc.subject | n-acetyl-cysteine | en |
| dc.subject | amino-acids | en |
| dc.subject | oxygen | en |
| dc.subject | odorants | en |
| dc.title | Inhibition of the decline of volatile esters and terpenols during oxidative storage of Muscat-white and Xinomavro-red wine by caffeic acid and N-acetyl-cysteine | en |
| heal.abstract | Caffeic acid and N-acetyl-cysteine were tested as inhibitors of the decline of volatile aroma compounds during oxidative storage of Muscat-white and Xinomavro-red wine. Caffeic acid was added at 100 ppm while N-acetyl-cysteine at 20 ppm. Both wines were stored in open bottles at 20 degrees C, and samples were analysed using solid phase microextraction along with GC-MS analysis at 0, 1, and 2 days. No effect on the concentration of any volatile was observed as a result of adding caffeic acid or N-acetyl-cysteine in each wine. Many ethyl esters - such as hexanoate, octanoate, decanoate - and acetate esters - such as isoamyl acetate - decreased during storage of both white and red wine. Caffeic acid and N-acetyl-cysteine significantly inhibited the decline of the volatile esters. LiDalool and alpha-terpineol decreased during storage of Muscat wine. Their decline was significantly inhibited by caffeic acid and N-acetylcysteine. Present results indicate that caffeic acid and N-acetyl-cysteine may be taken into account as potent inhibitors of the disappearance of aromatic volatile esters and terpenols in wines. (c) 2004 Elsevier Ltd. All rights reserved. | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.primary | DOI 10.1016/j.foodchem.2004.10.025 | - |
| heal.identifier.secondary | <Go to ISI>://000229988200015 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S0308814604007678/1-s2.0-S0308814604007678-main.pdf?_tid=71fe16fee9b437168697d6c920c03444&acdnat=1333038242_eb176cd25b489539a77f26e9255921df | - |
| heal.journalName | Food Chemistry | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 2005 | - |
| heal.publisher | Elsevier | en |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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