Protection of some aroma volatiles in a model wine medium by sulphur dioxide and mixtures of glutathione with caffeic acid or gallic acid
| dc.contributor.author | Roussis, I. G. | en |
| dc.contributor.author | Sergianitis, S. | en |
| dc.date.accessioned | 2015-11-24T16:45:38Z | |
| dc.date.available | 2015-11-24T16:45:38Z | |
| dc.identifier.issn | 0882-5734 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8961 | |
| dc.rights | Default Licence | - |
| dc.subject | wine | en |
| dc.subject | volatiles | en |
| dc.subject | aroma | en |
| dc.subject | glutathione | en |
| dc.subject | caffeic acid | en |
| dc.subject | gallic acid | en |
| dc.subject | sulphur dioxide | en |
| dc.subject | white wines | en |
| dc.subject | fluorescence detection | en |
| dc.subject | oxidation | en |
| dc.subject | storage | en |
| dc.subject | inhibition | en |
| dc.subject | esters | en |
| dc.subject | identification | en |
| dc.subject | fermentation | en |
| dc.subject | oxygenation | en |
| dc.title | Protection of some aroma volatiles in a model wine medium by sulphur dioxide and mixtures of glutathione with caffeic acid or gallic acid | en |
| heal.abstract | Sulphur dioxide and mixtures of glutathione with caffeic acid or gallic acid were tested as inhibitors of the decrease of isoamyl acetate, ethyl hexanoate and linalool during storage of a model wine medium. Model wine samples were analysed by SPME and GC-MS. Isoamyl acetate, ethyl hexanoate and linalool decreased during storage of the model wine medium containing 0, 20, 40 or 60 mg/l free SO2. SO2 protected the three volatiles at 20 (isoamyl acetate), 40 (ethyl hexanoate) and 60 mg/l (linalool). Mixtures of glutathione with caffeic acid or gallic acid were also protective; they were more active at 10 + 30 mg/l than at 5 + 15 mg/l. Glutathione + caffeic acid was more effective than glutathione + gallic acid. In most cases, SO2 at 40 mg/l increased the protective effect of the mixtures. SO2 at 60 mg/l exhibited protective ability comparable to that of glutathione + gallic acid 5 + 15 mg/l. The present results indicate that SO2 protects some wine aroma volatiles, but at high concentrations. On the other hand, mixtures of the wine constituents glutathione + caffeic acid or gallic acid are more effective at concentrations similar to those existing in wines. Copyright (C) 2008 John Wiley & Sons, Ltd. | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.primary | Doi 10.1002/Ffj.1852 | - |
| heal.identifier.secondary | <Go to ISI>://000253137600006 | - |
| heal.identifier.secondary | http://onlinelibrary.wiley.com/store/10.1002/ffj.1852/asset/1852_ftp.pdf?v=1&t=h0e0fswc&s=a1c7c9a7b01df2ddea36d4105e0ffd5ba1efbd0e | - |
| heal.journalName | Flavour and Fragrance Journal | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 2008 | - |
| heal.publisher | Wiley | 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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