Identification of dialkylpyrazines off-flavors in oak wood
| dc.rights.license | open | en_US |
| 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 | FLOCH, Morgan | |
| dc.contributor.author | PRIDA, Andréi | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | DARRIET, Philippe
IDREF: 077788834 | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | PONS, Alexandre | |
| dc.date.accessioned | 2020-06-29T14:07:08Z | |
| dc.date.available | 2020-06-29T14:07:08Z | |
| dc.date.issued | 2019 | |
| dc.identifier.issn | 0021-8561 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/8305 | |
| dc.description.abstractEn | Volatile extractive compounds from high-quality oak wood (Quercus sp.) are responsible for important pleasant olfactory notes, such as coconut, wood, vanilla, caramel, and spice. Recently, a new off-flavor reminiscent of rancid butter has been detected in oak wood. Using gas chromatography-olfactometry (GC-O) coupled to several detection modes, such as nitrogen-phosphorus detection (GC-O-NPD) or mass spectrometry (GC-O-MS) and multidimensional GC-O coupled to time-of-flight mass spectrometry, six compounds containing nitrogen atoms were identified. The volatiles were suggested to belong to 2,5-disubstituted pyrazines family, which was confirmed by comparison with synthetic reference compounds. For this purpose, symmetric and dissymmetric 2,5-dialkylpyrazines were prepared. from methyl esters of corresponding aliphatic amino acids (Val, Leu, and Ile) by a three-step, one-pot reaction under mild reducing conditions. Organoleptic descriptors and odor detection thresholds were also determined, whereas a bacterial origin explaining these off-flavors was hypothesized. | |
| dc.language.iso | EN | en_US |
| dc.subject.en | Aroma | |
| dc.subject.en | Barrel Aging | |
| dc.subject.en | Dialkylpyrazine | |
| dc.subject.en | Oak Wood | |
| dc.subject.en | Off-Flavor | |
| dc.subject.en | Wine | |
| dc.title.en | Identification of dialkylpyrazines off-flavors in oak wood | |
| dc.title.alternative | J. agric. food chem. | en_US |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1021/acs.jafc.9b03185 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| dc.identifier.pubmed | 31423769 | en_US |
| bordeaux.journal | Journal of Agricultural and Food Chemistry | en_US |
| bordeaux.page | 10137-10144 | en_US |
| bordeaux.volume | 67 | en_US |
| bordeaux.hal.laboratories | Oenologie - EA 4577 | en_US |
| bordeaux.issue | 36 | 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 |
| hal.export | false | |
| 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=36&rft.spage=10137-10144&rft.epage=10137-10144&rft.eissn=0021-8561&rft.issn=0021-8561&rft.au=SHINKARUK,%20Svitlana&FLOCH,%20Morgan&PRIDA,%20Andr%C3%A9i&DARRIET,%20Philippe&PONS,%20Alexandre&rft.genre=article |
Fichier(s) constituant ce document
| Fichiers | Taille | Format | Vue |
|---|---|---|---|
|
Il n'y a pas de fichiers associés à ce document. |
|||