Quantitation, organoleptic contribution, and potential origin of diethyl acetals formed from various aldehydes in Cognac
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | THIBAUD, Fannie | |
| hal.structure.identifier | Institut des Sciences Moléculaires [ISM] | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | SHINKARUK, Svitlana | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | DARRIET, Philippe
IDREF: 077788834 | |
| dc.date.accessioned | 2020 | |
| dc.date.available | 2020 | |
| dc.date.issued | 2019 | |
| dc.identifier.issn | 0021-8561 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/20870 | |
| dc.description.abstractEn | 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. | |
| dc.language.iso | EN | en_US |
| dc.title.en | Quantitation, organoleptic contribution, and potential origin of diethyl acetals formed from various aldehydes in Cognac | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1021/acs.jafc.9b01084 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Ingénierie des aliments | en_US |
| dc.subject.hal | Sciences de l'ingénieur [physics]/Génie des procédés | en_US |
| bordeaux.journal | Journal of Agricultural and Food Chemistry | en_US |
| bordeaux.page | 2617-2625 | en_US |
| bordeaux.volume | 67 | en_US |
| bordeaux.hal.laboratories | Oenologie - EA 4577 | en_US |
| bordeaux.issue | 9 | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| bordeaux.import.source | hal | |
| hal.identifier | hal-02618264 | |
| hal.version | 1 | |
| hal.export | false | |
| workflow.import.source | hal | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Agricultural%20and%20Food%20Chemistry&rft.date=2019&rft.volume=67&rft.issue=9&rft.spage=2617-2625&rft.epage=2617-2625&rft.eissn=0021-8561&rft.issn=0021-8561&rft.au=THIBAUD,%20Fannie&SHINKARUK,%20Svitlana&DARRIET,%20Philippe&rft.genre=article |
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