H. Escalona et al., Effect of potassium bitartrate, (+)-catechin and wood extracts on the volatility of ethyl hexanaote and octanal in ethanol/water solutions, LEBENSM-WIS, 34(2), 2001, pp. 76-80
Citations number
28
Categorie Soggetti
Food Science/Nutrition
Journal title
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
The volatility of wine aroma compounds can be affected by other components
in solution. The aim of this work was to determine whether potassium bitart
rate. (+)-catechin, and wood extracts influenced the activity coefficients
of representative wine aroma volatiles in ethanol-water solutions. (+)-Cate
chin caused a small reduction in the activity coefficient of ethyl hexanoat
e in aqueous ethanol at 10-20 mL/100 mL, while octanal was affected by (+)-
catechin and potassium bitartrate, suggesting that these components reacted
with the aldehyde. Interactions between volatiles and macromolecules seeme
d to be the main source of flavour matrix interactions in wines, though spe
cific interactions due to chemical properties of some volatiles also determ
ine their impact on wine flavour. (C) 2001 Academic Press.