Literature DB >> 15053546

Comparison of experimental methods for measuring infinite dilution volatilities of aroma compounds in water/ethanol mixtures.

Violaine Athès1, Marcial Peña y Lillo, Clémence Bernard, Ricardo Pérez-Correa, Isabelle Souchon.   

Abstract

Several experimental methodologies exist for measuring volatilities; however, results show great dispersion and sometimes lack of agreement between different methods. The aim of our study was to compare the performance of three static headspace methods (vapor phase calibration, VPC; phase ratio variation, PRV; and liquid calibration static headspace, LC-SH) for determining gas/liquid partition coefficients of two aroma compounds in hydroalcoholic multicomponent solutions at infinite dilution. Comparison with literature data based on static and dynamic methods showed that PRV is simpler than VPC and LC-SH and that VPC and PRV are more accurate than LC-SH, which presented a significant bias (50% lower values).

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Year:  2004        PMID: 15053546     DOI: 10.1021/jf0350257

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  4 in total

1.  Engineering a Saccharomyces cerevisiae wine yeast that exhibits reduced ethanol production during fermentation under controlled microoxygenation conditions.

Authors:  Stéphanie Heux; Jean-Marie Sablayrolles; Rémy Cachon; Sylvie Dequin
Journal:  Appl Environ Microbiol       Date:  2006-09       Impact factor: 4.792

2.  Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.

Authors:  A Contreras; C Hidalgo; P A Henschke; P J Chambers; C Curtin; C Varela
Journal:  Appl Environ Microbiol       Date:  2013-12-27       Impact factor: 4.792

3.  Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine.

Authors:  Laura Canonico; Francesca Comitini; Lucia Oro; Maurizio Ciani
Journal:  Front Microbiol       Date:  2016-03-11       Impact factor: 5.640

4.  Effect of ethanol on flavor perception of Rum.

Authors:  Chelsea M Ickes; Keith R Cadwallader
Journal:  Food Sci Nutr       Date:  2018-03-26       Impact factor: 2.863

  4 in total

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