Quantitation, organoleptic contribution, and potential origin of diethyl acetals formed from various aldehydes in Cognac
SHINKARUK, Svitlana
Institut des Sciences Moléculaires [ISM]
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]
Institut des Sciences Moléculaires [ISM]
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]
SHINKARUK, Svitlana
Institut des Sciences Moléculaires [ISM]
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]
< Leer menos
Institut des Sciences Moléculaires [ISM]
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]
Idioma
EN
Article de revue
Este ítem está publicado en
Journal of Agricultural and Food Chemistry. 2019, vol. 67, n° 9, p. 2617-2625
Resumen en inglés
Cognac wine distillate (WD), especially that produced during aging, is marked by complex and elegant aroma. This work aimed at expanding the knowledge on the Cognac WD aroma by a sensory-guided approach, involving a ...Leer más >
Cognac wine distillate (WD), especially that produced during aging, is marked by complex and elegant aroma. This work aimed at expanding the knowledge on the Cognac WD aroma by a sensory-guided approach, involving a fractional-distillation technique and gas chromatography coupled to olfactometry and mass spectrometry (GC-O-MS). In doing so, a fruity-odor zone was highlighted in WD extracts that was attributed to the diethyl acetal family. Ten additional diethyl acetals were detected by GC-MS. Next, an assay method was developed and validated for seven of these diethyl acetals. Their detection thresholds were evaluated in a model solution of water/ethanol (60:40, v/v). 1,1-Diethoxy-3-methylbutane was shown to present a significant organoleptic impact because its olfactory-detection threshold (323 μg/L) is lower than its range of concentrations in WD (461 to 3337 μg/L). Given that diethyl acetals result from reactions between ethanol and aldehydes, quantitative correlations between diethyl acetals and corresponding aldehydes were considered.< Leer menos
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