Literature DB >> 16218684

Dynamic headspace analysis of the release of volatile organic compounds from ethanolic systems by direct APCI-MS.

Maroussa Tsachaki1, Robert S T Linforth, Andrew J Taylor.   

Abstract

Static equilibrium headspace was diluted with a stream of nitrogen to study the stability of the volatile headspace concentration. The headspace dilution profile of 18 volatile compounds above aqueous and ethanolic solutions was measured in real time using atmospheric pressure chemical ionization-mass spectrometry. Under dynamic conditions the volatiles headspace concentration above water solutions decreased readily upon dilution. The presence of ethanol helped to maintain the volatile headspace concentration when the ethanol solution concentration was above 50 mL/L. This effect was such that under dynamic conditions the absolute volatile concentration above an ethanolic solution was higher than that above an aqueous solution, contrary to results observed in equilibrium studies. The ratio of the headspace concentration of volatiles above ethanolic 120 mL/L and water solutions was correlated to their air/water partition coefficient.

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Year:  2005        PMID: 16218684     DOI: 10.1021/jf051202n

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


  7 in total

1.  Discrimination of French wine brandy origin by PTR-MS headspace analysis using ethanol ionization and sensory assessment.

Authors:  Nicolas Malfondet; Pascal Brunerie; Jean-Luc Le Quéré
Journal:  Anal Bioanal Chem       Date:  2021-03-13       Impact factor: 4.142

2.  Rapid analysis of formic acid, acetic acid, and furfural in pretreated wheat straw hydrolysates and ethanol in a bioethanol fermentation using atmospheric pressure chemical ionisation mass spectrometry.

Authors:  Scott M Davies; Rob S Linforth; Stuart J Wilkinson; Katherine A Smart; David J Cook
Journal:  Biotechnol Biofuels       Date:  2011-09-06       Impact factor: 6.040

3.  Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages.

Authors:  Carolina Muñoz-González; Juan José Rodríguez-Bencomo; Maria Victoria Moreno-Arribas; Maria Ángeles Pozo-Bayón
Journal:  Food Sci Nutr       Date:  2014-04-07       Impact factor: 2.863

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

5.  Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines.

Authors:  Duc-Truc Pham; Vanessa J Stockdale; David W Jeffery; Jonathan Tuke; Kerry L Wilkinson
Journal:  Foods       Date:  2019-10-14

6.  Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics.

Authors:  Imogen Ramsey; Vlad Dinu; Rob Linforth; Gleb E Yakubov; Stephen E Harding; Qian Yang; Rebecca Ford; Ian Fisk
Journal:  Sci Rep       Date:  2020-11-30       Impact factor: 4.379

7.  Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption.

Authors:  Carolina Muñoz-González; María Pérez-Jiménez; Celia Criado; María Ángeles Pozo-Bayón
Journal:  Molecules       Date:  2019-09-06       Impact factor: 4.411

  7 in total

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