INFLUENCE OF COMPLEX MEDIA COMPOSITION, COGNACS BRANDY, OR COGNAC, ONTHE GAS-CHROMATOGRAPHY ANALYSIS OF VOLATILE SULFUR-COMPOUNDS - PRELIMINARY-RESULTS OF THE MATRIX EFFECT

Authors
NEDJMA M
Citation
M. Nedjma, INFLUENCE OF COMPLEX MEDIA COMPOSITION, COGNACS BRANDY, OR COGNAC, ONTHE GAS-CHROMATOGRAPHY ANALYSIS OF VOLATILE SULFUR-COMPOUNDS - PRELIMINARY-RESULTS OF THE MATRIX EFFECT, American journal of enology and viticulture, 48(3), 1997, pp. 333-338
Citations number
30
Categorie Soggetti
Food Science & Tenology",Agriculture,"Biothechnology & Applied Migrobiology
Journal title
American journal of enology and viticulture → ACNP
ISSN journal
00029254
Volume
48
Issue
3
Year of publication
1997
Pages
333 - 338
Database
ISI
SICI code
0002-9254(1997)48:3<333:IOCMCC>2.0.ZU;2-W
Abstract
Some of the constituents of Cognac's brandy or Cognac media indeed int eract with volatile sulfur compounds: among these constituents, transi tion metals (particularly copper ions) chelate thiols reversibly. This thiol complexation diminishes considerably their concentration in the analyzed static headspace of the solutions. In the case of cognacs me dia, the caramel addition decrease the concentrations of volatile sulf ur compounds; hydrogen sulfide and thiols are especially well bounded.