相关实验视频

Updated: Jul 10, 2025

Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

21.5K

来自葡萄原料的香味形成的动力学:温度效应和预测潜力

Elayma Sánchez-Acevedo1, Ricardo Lopez1, Vicente Ferreira1

  • 1Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), E-50009 Zaragoza, Spain.

Food chemistry
|November 18, 2023
PubMed
概括

这项研究表明,酸解有效释放葡萄香味前体. 75°C的快速水解准确地预测了葡萄酒的香味潜力,与较慢的方法相对应.

关键词:
酸性水解是一种酸性水解.气味形成 气味形成芳香的前体是芳香的前体.葡萄 葡萄是葡萄中的一种.葡萄酒的老化时间葡萄酒的味道和风味.

更多相关视频

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry05:29

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

3.9K
Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique04:36

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Published on: May 26, 2023

3.2K

相关概念视频

Effect of Temperature Change on Reaction Rate02:28

Effect of Temperature Change on Reaction Rate

The Arrhenius equation,
4.1K
Temperature Dependence on Reaction Rate02:55

Temperature Dependence on Reaction Rate

The Collision Theory
Atoms, molecules, or ions must collide before they can react with each other. Atoms must be close together to form chemical bonds. This premise is the basis for a theory that explains many observations regarding chemical kinetics, including factors affecting reaction rates.
The collision theory is based on the postulates that (i) the reaction rate is proportional to the rate of reactant collisions, (ii) the reacting species collide in an orientation allowing contact between...
81.8K
Regioselective Formation of Enolates01:33

Regioselective Formation of Enolates

As depicted in the figure below, the unsymmetrical ketones can form two possible enolates:  less substituted or more substituted enolates. Usually, the thermodynamic enolates are formed from the more substituted α-carbon atom, while the kinetic enolates are formed faster by deprotonation from the less substituted position. The thermodynamic enolates have lower energy, so they are  more stable. But the energy required to form kinetic enolates is less.
2.6K
Predicting Reaction Outcomes02:24

Predicting Reaction Outcomes

Kinetics describes the rate and path by which a reaction occurs. In contrast, thermodynamics deals with state functions and describes the properties, behavior, and components of a system. It is not concerned with the path taken by the process and cannot address the rate at which a reaction occurs. Although it does provide information about what can happen during a reaction process, it does not describe the detailed steps of what appears on an atomic or a molecular level. On the other hand,...
8.4K
Thermal Sigmatropic Reactions: Overview01:16

Thermal Sigmatropic Reactions: Overview

Sigmatropic rearrangements are a class of pericyclic reactions in which a σ bond migrates from one part of a π system to another. These are intramolecular rearrangements where the total number of σ and π bonds remain unchanged.
Sigmatropic shifts are classified based on an order term [i, j ], where i and j indicate the number of atoms across which each end of the σ bond migrates. Below are examples of a [3,3] sigmatropic shift in...
2.1K
Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
27