期刊
FOOD CHEMISTRY
卷 127, 期 2, 页码 473-480出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.01.026
关键词
Yeast derivatives; Wine colloids; Aroma compounds; Temperature; pH; Competitive effects
The addition of a commercial yeast autolysate to a model solution of five typical wine aroma compounds (ethyl octanoate, linalool, 2-phenylethanol, beta-ionone and octanoic acid) was investigated considering different variables, such as temperature, pH and the presence of highly concentrated natural volatile substances in wine (e.g. 3-methyl-1-butanol). The interactions of such compounds with both yeast walls and released colloids were studied using gas chromatography, with liquid-liquid extraction and solid-phase microextraction. The results were compared with those obtained by adding the commercial product to a white table wine, spiked with the five standard compounds. The data confirmed that yeast walls mainly bind less polar molecules: their loss in synthetic medium seemed to increase at higher pH values. Temperature and pH affected differently the interactions between yeast colloids and volatile compounds in wine and model solution: in complex solutions (as the addition of 3-methyl-1-butanol demonstrated) the interaction mechanisms could be influenced by competitive or other matrix-related effects, which can reduce the binding of single compounds, or even enhance their volatility. (C) 2011 Elsevier Ltd. All rights reserved.
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