Inhibition of the decline of linalool and alpha-terpineol in muscat wines by glutathione and n-acetyl-cysteine (EN)

Papadopoulou, D. (EN)

Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας (EL)

Papadopoulou, D. (EN)

Glutathione and N-acetyl-cysteine were tested as inhibitors of the decline of terpene alcohols, aroma compounds in dry and sweet Muscat wines stored in open bottles at 20degreesC. The drywine contained 251.2 mug/L linalool and 216.6 mug/L alpha-terpineol, and the sweet wine 131.7 mug/L linalool and 118.0 mug/L alpha-terpineol. In both wines, the concentration of linalool and alpha-terpineol did not change with the addition of glutathione or N-acetyl-cysteine. Control samples of dry wine exhibited lower (P<0.05) concentrations of linalool and alpha-terpineol after 2 and 3 days of storage. However, samples containing glutathione or N-acetyl-cysteine exhibited statistically higher linalool and in most cases alpha-terpineol content than control samples after 2 and 3 days of storage. Samples of control sweet wine exhibited lower (P<0.05) concentrations of linalool and a similar concentration of alpha-terpineol compared to control samples after 3 days of storage. However, samples containing glutathione or N-acetyl-cysteine exhibited a statistically higher (P<0.05) concentration of linalool than control samples after 3 days of storage. while they exhibited a similar concentration of alpha-terpineol. (EN)

glutathione (EN)

Πανεπιστήμιο Ιωαννίνων

Ιδρυματικό Αποθετήριο Ολυμπιάς

Σχολή Θετικών Επιστημών

Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)

ΑΠΟΘΕΤΗΡΙΟ "ΟΛΥΜΠΙΑΣ"

Τμήμα Χημείας

Italian Journal of Food Science (EN)

Αγγλική γλώσσα

2001

http://olympias.lib.uoi.gr/jspui/handle/123456789/8221

<Go to ISI>://000174152700006

Chiriotti Editori (EN)