Μελέτη του φαινομένου "flavor scalping" επιλεγμένων ενώσεων αρώματος του οίνου από τα υλικά LDPE και EVA (Master thesis)
The present study focuses on the flavor scalping of 7 wine aroma compounds from two polymeric materials. For this purpose, a model system was used to simulate wine packaged in "bag-in-box" type container. Specifically, the sorption of ethyl acetate, isoamyl alcohol, ethyl hexanoate, ethyl octanoate, α-terpineol, phenethyl acetate and ethyl decanoate from LDPE and EVA has been studied. For this purpose, a Headspace-Solid Phase Microextraction technique (HS-SPME) was used in combination with gas chromatography/mass spectrometry (GC/MS) in order to quantify both the aroma compounds in model wine as well as those derived from the plastic material. Moreover, a statistical comparison of the two polymeric materials was carried out to determine which of the two plastics interacts more intensely with the aroma compounds. However, these compounds were also compared statistically to each other in terms of their tendency for flavor scalping. When comparing the two packaging materials to each other, it was shown that both materials tend to exhibit flavor scalping, with LDPE being the most susceptible material towards this phenomenon. The compounds exhibiting more intense flavor scalping were the large carbon chain esters, decanoic, octanoic and hexanoic ethyl esters, followed by phenethyl acetate and αterpineol. Ethyl acetate was the ester with the smallest scalping, while isoamyl alcohol showed negligible scalping.
|Institution and School/Department of submitter:||Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας|
|Subject classification:||Οίνος και παρασκευή του|
|Keywords:||Flavor scalping,Οίνος,Ενώσεις αρώματος,Συσκευασία οίνου|
|Appears in Collections:||Διατριβές Μεταπτυχιακής Έρευνας (Masters)|
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|Μ.Ε. ΘΑΝΑΣΗ ΒΑΣΙΛΙΚΗ 2018.pdf||3.46 MB||Adobe PDF||View/Open|
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