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https://olympias.lib.uoi.gr/jspui/handle/123456789/8225Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Lambropoulos, I. | en |
| dc.contributor.author | Roussis, I. G. | en |
| dc.date.accessioned | 2015-11-24T16:40:04Z | - |
| dc.date.available | 2015-11-24T16:40:04Z | - |
| dc.identifier.issn | 0963-9969 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8225 | - |
| dc.rights | Default Licence | - |
| dc.subject | wine | en |
| dc.subject | volatiles | en |
| dc.subject | aroma | en |
| dc.subject | acetate esters | en |
| dc.subject | ethyl esters | en |
| dc.subject | terpenes | en |
| dc.subject | phenolic acids | en |
| dc.subject | caffeic acid | en |
| dc.subject | gallic acid | en |
| dc.subject | sulphur dioxide | en |
| dc.subject | oxidation | en |
| dc.subject | aroma | en |
| dc.subject | identification | en |
| dc.subject | oxygen | en |
| dc.title | Inhibition of the decrease of volatile esters and terpenes during storage of a white wine and a model wine medium by caffeic acid and gallic acid | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | DOI 10.1016/j.foodres.2006.09.003 | - |
| heal.identifier.secondary | <Go to ISI>://000242666200019 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S0963996906001517/1-s2.0-S0963996906001517-main.pdf?_tid=a805fb971c8085e1f8afb7f0cd683ce7&acdnat=1333038155_861e153b7c52ccad2250582267ca4703 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2007 | - |
| heal.abstract | Caffeic acid and gallic acid were tested as inhibitors of the decrease of volatile acetate esters, ethyl esters and terpenes during storage of a white wine and a model wine medium. Wine and model wine samples were analysed by SPME along with GC-MS. At t = 0, no effect on the concentration of any volatile was observed as a result of adding each phenolic acid in any of wine or model wine samples. Many esters, such as isoamyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, and linalool decreased during storage of Debina-white wine for up to 20 months. Caffeic acid and gallic acid at 60 mg/L inhibited the decrease of these volatiles. Isoamyl acetate, ethyl hexanoate and linalool decreased during storage of the model wine medium containing 0, 20 or 40 mg/L SO2. Caffeic acid and gallic acid inhibited the decrease of three volatiles; SO2 inhibited the decrease of isoamyl acetate and ethyl hexanoate. In some cases, SO2 increased the inhibitory action of two phenolic acids. The inhibitory action of caffeic acid and gallic acid was dose dependent in the range 0-60 mg/L. Caffeic acid was active at 7.5 mg/L while gallic acid at 15 mg/L. Present results indicate that caffeic acid and gallic acid may be taken into account as potent inhibitors of the disappearance of aromatic volatile esters and terpenes in wines at concentrations similar to those existing in wines. (c) 2006 Elsevier Ltd. All rights reserved. | en |
| heal.publisher | Elsevier | en |
| heal.journalName | Food Research International | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Lambropoulos-2007-Inhibition of the de.pdf | 124.95 kB | Adobe PDF | View/Open Request a copy |
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