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Quantitation, organoleptic contribution, and potential origin of diethyl acetals formed from various aldehydes in Cognac

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTHIBAUD, Fannie
hal.structure.identifierInstitut des Sciences Moléculaires [ISM]
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorSHINKARUK, Svitlana
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDARRIET, Philippe
IDREF: 077788834
dc.date.accessioned2020
dc.date.available2020
dc.date.issued2019
dc.identifier.issn0021-8561en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/20870
dc.description.abstractEnCognac 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.
dc.language.isoENen_US
dc.title.enQuantitation, organoleptic contribution, and potential origin of diethyl acetals formed from various aldehydes in Cognac
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/acs.jafc.9b01084en_US
dc.subject.halSciences du Vivant [q-bio]/Ingénierie des alimentsen_US
dc.subject.halSciences de l'ingénieur [physics]/Génie des procédésen_US
bordeaux.journalJournal of Agricultural and Food Chemistryen_US
bordeaux.page2617-2625en_US
bordeaux.volume67en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue9en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcehal
hal.identifierhal-02618264
hal.version1
hal.exportfalse
workflow.import.sourcehal
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