Aroma release from wines under dynamic conditions.
Identifieur interne : 000327 ( Main/Exploration ); précédent : 000326; suivant : 000328Aroma release from wines under dynamic conditions.
Auteurs : Maroussa Tsachaki [Royaume-Uni] ; Robert S T. Linforth ; Andrew J. TaylorSource :
- Journal of agricultural and food chemistry [ 1520-5118 ] ; 2009.
Descripteurs français
- KwdFr :
- MESH :
- analyse : Odorisants, Vin.
- composition chimique : Éthanol.
- Spectrométrie de masse, Température, Volatilisation.
English descriptors
- KwdEn :
- MESH :
- chemical , chemistry : Ethanol.
- analysis : Odorants, Wine.
- Mass Spectrometry, Temperature, Volatilization.
Abstract
Aroma release from wines and model ethanolic solutions during dynamic headspace dilution was measured in real time using atmospheric pressure chemical ionization-mass spectrometry. Model ethanolic solutions maintained the headspace concentration of volatile compounds close to equilibrium values during gas phase dilution over 10 min. Wine samples (with the same ethanol content) did not maintain the headspace concentration of volatiles to the same extent. Wine components and acidity ((+)-catechin, glycerol; pH 3.6) in model ethanolic solutions (120 mL/L) had no effect on the volatile headspace concentration during dynamic headspace dilution. However, in the presence of certain proteins (beta-lactoglobulin, beta-casein, bovine serum albumin), the model ethanolic solutions failed to maintain their volatile headspace concentration upon headspace dilution, but other proteins (thaumatin, mucin, lysozyme) had no effect. Thermal imaging of the model ethanolic samples (with and without beta-casein) under dynamic headspace dilution conditions showed differences in surface temperatures. This observation suggested perturbation of the ethanol monolayer at the air-liquid interface and disruption of the Marangoni effect, which causes bulk convection within ethanolic solutions. Convection carries volatile compounds and warm liquid from the bulk phase to the air-liquid interface, thus replenishing the interfacial concentration and maintaining the gas phase concentration and interfacial surface temperature during headspace dilution. It is postulated that certain proteins may exert a similar effect in wine.
DOI: 10.1021/jf901174y
PubMed: 19601627
Affiliations:
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Linforth</name></author><author><name sortKey="Taylor, Andrew J" sort="Taylor, Andrew J" uniqKey="Taylor A" first="Andrew J" last="Taylor">Andrew J. Taylor</name></author></analytic><series><title level="j">Journal of agricultural and food chemistry</title><idno type="eISSN">1520-5118</idno><imprint><date when="2009" type="published">2009</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Ethanol (chemistry)</term><term>Mass Spectrometry (MeSH)</term><term>Odorants (analysis)</term><term>Temperature (MeSH)</term><term>Volatilization (MeSH)</term><term>Wine (analysis)</term></keywords><keywords scheme="KwdFr" xml:lang="fr"><term>Odorisants (analyse)</term><term>Spectrométrie de masse (MeSH)</term><term>Température (MeSH)</term><term>Vin (analyse)</term><term>Volatilisation (MeSH)</term><term>Éthanol (composition chimique)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Ethanol</term></keywords><keywords scheme="MESH" qualifier="analyse" xml:lang="fr"><term>Odorisants</term><term>Vin</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Odorants</term><term>Wine</term></keywords><keywords scheme="MESH" qualifier="composition chimique" xml:lang="fr"><term>Éthanol</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Mass Spectrometry</term><term>Temperature</term><term>Volatilization</term></keywords><keywords scheme="MESH" xml:lang="fr"><term>Spectrométrie de masse</term><term>Température</term><term>Volatilisation</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Aroma release from wines and model ethanolic solutions during dynamic headspace dilution was measured in real time using atmospheric pressure chemical ionization-mass spectrometry. Model ethanolic solutions maintained the headspace concentration of volatile compounds close to equilibrium values during gas phase dilution over 10 min. Wine samples (with the same ethanol content) did not maintain the headspace concentration of volatiles to the same extent. Wine components and acidity ((+)-catechin, glycerol; pH 3.6) in model ethanolic solutions (120 mL/L) had no effect on the volatile headspace concentration during dynamic headspace dilution. However, in the presence of certain proteins (beta-lactoglobulin, beta-casein, bovine serum albumin), the model ethanolic solutions failed to maintain their volatile headspace concentration upon headspace dilution, but other proteins (thaumatin, mucin, lysozyme) had no effect. Thermal imaging of the model ethanolic samples (with and without beta-casein) under dynamic headspace dilution conditions showed differences in surface temperatures. This observation suggested perturbation of the ethanol monolayer at the air-liquid interface and disruption of the Marangoni effect, which causes bulk convection within ethanolic solutions. Convection carries volatile compounds and warm liquid from the bulk phase to the air-liquid interface, thus replenishing the interfacial concentration and maintaining the gas phase concentration and interfacial surface temperature during headspace dilution. It is postulated that certain proteins may exert a similar effect in wine.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">19601627</PMID><DateCompleted><Year>2009</Year><Month>11</Month><Day>03</Day></DateCompleted><DateRevised><Year>2016</Year><Month>11</Month><Day>25</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1520-5118</ISSN><JournalIssue CitedMedium="Internet"><Volume>57</Volume><Issue>15</Issue><PubDate><Year>2009</Year><Month>Aug</Month><Day>12</Day></PubDate></JournalIssue><Title>Journal of agricultural and food chemistry</Title><ISOAbbreviation>J Agric Food Chem</ISOAbbreviation></Journal><ArticleTitle>Aroma release from wines under dynamic conditions.</ArticleTitle><Pagination><MedlinePgn>6976-81</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1021/jf901174y</ELocationID><Abstract><AbstractText>Aroma release from wines and model ethanolic solutions during dynamic headspace dilution was measured in real time using atmospheric pressure chemical ionization-mass spectrometry. Model ethanolic solutions maintained the headspace concentration of volatile compounds close to equilibrium values during gas phase dilution over 10 min. Wine samples (with the same ethanol content) did not maintain the headspace concentration of volatiles to the same extent. Wine components and acidity ((+)-catechin, glycerol; pH 3.6) in model ethanolic solutions (120 mL/L) had no effect on the volatile headspace concentration during dynamic headspace dilution. However, in the presence of certain proteins (beta-lactoglobulin, beta-casein, bovine serum albumin), the model ethanolic solutions failed to maintain their volatile headspace concentration upon headspace dilution, but other proteins (thaumatin, mucin, lysozyme) had no effect. Thermal imaging of the model ethanolic samples (with and without beta-casein) under dynamic headspace dilution conditions showed differences in surface temperatures. This observation suggested perturbation of the ethanol monolayer at the air-liquid interface and disruption of the Marangoni effect, which causes bulk convection within ethanolic solutions. Convection carries volatile compounds and warm liquid from the bulk phase to the air-liquid interface, thus replenishing the interfacial concentration and maintaining the gas phase concentration and interfacial surface temperature during headspace dilution. It is postulated that certain proteins may exert a similar effect in wine.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Tsachaki</LastName><ForeName>Maroussa</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>Samworth Flavour Laboratory, Division of Food Sciences, Sutton Bonington Campus, University of Nottingham, Loughborough LE12 5RD, United Kingdom. maroussat@gmail.com</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Linforth</LastName><ForeName>Robert S T</ForeName><Initials>RS</Initials></Author><Author ValidYN="Y"><LastName>Taylor</LastName><ForeName>Andrew J</ForeName><Initials>AJ</Initials></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Agric Food Chem</MedlineTA><NlmUniqueID>0374755</NlmUniqueID><ISSNLinking>0021-8561</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>3K9958V90M</RegistryNumber><NameOfSubstance UI="D000431">Ethanol</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000431" MajorTopicYN="N">Ethanol</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013058" MajorTopicYN="N">Mass Spectrometry</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D009812" MajorTopicYN="N">Odorants</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013696" MajorTopicYN="N">Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D014835" MajorTopicYN="N">Volatilization</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D014920" MajorTopicYN="N">Wine</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2009</Year><Month>7</Month><Day>16</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2009</Year><Month>7</Month><Day>16</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2009</Year><Month>11</Month><Day>5</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">19601627</ArticleId><ArticleId IdType="doi">10.1021/jf901174y</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Royaume-Uni</li></country><region><li>Angleterre</li><li>Nottinghamshire</li></region><settlement><li>Nottingham</li></settlement><orgName><li>Université de Nottingham</li></orgName></list><tree><noCountry><name sortKey="Linforth, Robert S T" sort="Linforth, Robert S T" uniqKey="Linforth R" first="Robert S T" last="Linforth">Robert S T. Linforth</name><name sortKey="Taylor, Andrew J" sort="Taylor, Andrew J" uniqKey="Taylor A" first="Andrew J" last="Taylor">Andrew J. Taylor</name></noCountry><country name="Royaume-Uni"><region name="Angleterre"><name sortKey="Tsachaki, Maroussa" sort="Tsachaki, Maroussa" uniqKey="Tsachaki M" first="Maroussa" last="Tsachaki">Maroussa Tsachaki</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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