کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7599240 | 1492142 | 2014 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
This study was aimed at investigating the influence of ethanol, wine polyphenols and yeast extract on the volatility of 4-ethylphenols in red wines. The use of solid-phase microextraction with short extraction times for the study of the headspace composition, revealed a strong influence of ethanol and polyphenols on reducing the volatility of 4-ethylphenols in a model wine. At the same time, the influence of ethanol and polyphenols on the perception of the “Brett character” (stable, manure, horse sweat and phenolic notes) due to 4-ethylphenols was evaluated by sensory analysis. Polyphenols and ethanol were found to have a significant influence on the olfactory perception of the tainted wines. On the contrary, a direct influence of yeast extract on the volatility of 4-ethylphenols was not observed, although some results suggested that the effectiveness of polyphenols in reducing the volatility of 4-ethylphenols could be limited by the presence of yeast proteins.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 149, 15 April 2014, Pages 197-202
Journal: Food Chemistry - Volume 149, 15 April 2014, Pages 197-202
نویسندگان
Maurizio Petrozziello, Andriani Asproudi, Massimo Guaita, Daniela Borsa, Silvia Motta, Loretta Panero, Antonella Bosso,