Inhibition of the decline of volatile esters and terpenols during oxidative storage of Muscat-white and Xinomavro-red wine by caffeic acid and N-acetyl-cysteine

 
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Inhibition of the decline of volatile esters and terpenols during oxidative storage of Muscat-white and Xinomavro-red wine by caffeic acid and N-acetyl-cysteine (EN)

Roussis, I. G. (EN)

Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας (EL)
Roussis, I. G. (EN)

Caffeic acid and N-acetyl-cysteine were tested as inhibitors of the decline of volatile aroma compounds during oxidative storage of Muscat-white and Xinomavro-red wine. Caffeic acid was added at 100 ppm while N-acetyl-cysteine at 20 ppm. Both wines were stored in open bottles at 20 degrees C, and samples were analysed using solid phase microextraction along with GC-MS analysis at 0, 1, and 2 days. No effect on the concentration of any volatile was observed as a result of adding caffeic acid or N-acetyl-cysteine in each wine. Many ethyl esters - such as hexanoate, octanoate, decanoate - and acetate esters - such as isoamyl acetate - decreased during storage of both white and red wine. Caffeic acid and N-acetyl-cysteine significantly inhibited the decline of the volatile esters. LiDalool and alpha-terpineol decreased during storage of Muscat wine. Their decline was significantly inhibited by caffeic acid and N-acetylcysteine. Present results indicate that caffeic acid and N-acetyl-cysteine may be taken into account as potent inhibitors of the disappearance of aromatic volatile esters and terpenols in wines. (c) 2004 Elsevier Ltd. All rights reserved. (EN)

wine (EN)

Πανεπιστήμιο Ιωαννίνων (EL)
University of Ioannina (EN)

Food Chemistry (EN)

Αγγλική γλώσσα

2005

<Go to ISI>://000229988200015

Elsevier (EN)



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