Pregled bibliografske jedinice broj: 392261
On the origin of "Gout de Lumiere" in champagne
On the origin of "Gout de Lumiere" in champagne // Journal of photochemistry and photobiology. A, Chemistry, 158 (2003), 1; 21-26 (podatak o recenziji nije dostupan, članak, znanstveni)
CROSBI ID: 392261 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
On the origin of "Gout de Lumiere" in champagne
Autori
D'Auria, Maurizio ; Emanuele, Lucia ; Mauriello, Giacomo ; Racioppi, Rocco
Izvornik
Journal of photochemistry and photobiology. A, Chemistry (1010-6030) 158
(2003), 1;
21-26
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
Champagne; Goat de lumiere; Solid phase microextraction
Sažetak
The flavour of champagne before and after UV irradiation was analysed by using SPME (solid phase microextraction). Fourteen components in the flavour were detected ; some significant modifications in the composition of the flavour were observed: 1-propanol and 1-hexanol contents did not change during the irradiation, the amount of 2-methylpropanol increased, while 2, 6-di-t-butylphenol disappeared after the irradiation. Furthermore, the presence of esters in the wine after the irradiation was completely modified. Ethyl acetate, ethyl butanoate, ethyl 2-hydroxypropanoate, 3-methyl-1-butanol acetate, ethyl hexanoate, andethyl octanoate reduced their presence in the wine ; ethyl decanoate disappeared in the flavour after the irradiation. In order to verify if riboflavin is responsible for the observed modifications in flavour composition, the irradiation of ethyl hexanoate in the presence of riboflavin in ethanol water with a 125 W mercury arc through Pyrex was carried out showing 9% decomposition of the ester.
Izvorni jezik
Engleski
Znanstvena područja
Kemija
