沙伦塔斯酒是干酒的蒸. 第一部分:芳香化合物的行为
Gabriela Zanghelini1, Pierre Giampaoli1, Violaine Athès1
1Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
Food research international (Ottawa, Ont.)
|February 3, 2024
概括
沙伦塔斯蒸通过缩和形成芳香化合物,影响干邑香味. 这项研究阐明了化合物特性如何影响蒸行为,并确定了诸如异布醇和 (E) -ß-damascenone之类的关键气味剂.
科学领域:
- 食品化学 食品化学
- 蒸科学 蒸科学
- 感官分析 感官分析
背景情况:
- 沙伦塔斯蒸对于干香味至关重要,但依赖于经验知识.
- 蒸参数对干邑成分的确切影响尚不清楚.
- 芳香化合物的行为和蒸过程中的形成很少被研究.
研究的目的:
- 了解香味化合物在沙伦塔斯蒸两个阶段的行为.
- 为了研究蒸过程中新芳香化合物的形成.
- 为了将芳香化合物的化学特性与它们在酒介质中的行为相关联.
主要方法:
- 在葡萄酒和brouillis蒸过程中监测62种芳香化合物的度概况.
- 开发基于挥发性和化学性质的芳香化合物的分类系统.
- 估计心脏分数中关键化合物的气味活性值 (OAV).
主要成果:
- 提出了一个分类系统,根据挥发性和化学性质对芳香化合物进行分组.
- 发现在蒸过程中形成了包括烯,纳里索和化物在内的几种化合物.
- 异芽醇和 (E) -β-damascenone被确定为新鲜蒸干邑中最重要的气味贡献化合物.
结论:
- 这项研究更深入地了解了沙伦塔兹蒸对干邑香气的影响.
- 化学特征显著影响蒸过程中芳香化合物的挥发性.
- 结果提供了适用于其他蒸饮料和蒸方法的见解.
相关概念视频
Distillation: Vapor–Liquid Equilibria
2.8K
Distillation is a separation technique that takes advantage of the boiling point properties of disparate elements in a mixture. To perform distillation, we begin by heating a miscible mixture of two liquids with a significant difference in boiling points (at least 20°C). As the solution heats up and reaches the bubble point of the more volatile component, some molecules of the more volatile component transition into the gas phase and travel upward into the condenser, which is a glass tube...
2.8K
Mass Spectrometry: Alcohol Fragmentation
3.5K
Alcohols (R-OH) ionize to lose one non-bonded electron from the oxygen atom, forming molecular ions. Due to their tendency to fragment rapidly, the intensity of the molecular ion peak in the mass spectrum is weak or sometimes absent. The fragmentation patterns for alcohols occur in two ways, i.e. ⍺-cleavage and dehydration. During ⍺-cleavage, the bond at the ⍺-position adjacent to the hydroxyl group cleaves to give a resonance-stabilized cation and a radical. However,...
3.5K
Prochirality
3.8K
The concept of prochirality leads to the nomenclature of the individual faces of a molecule and plays a crucial role in the enantioselective reaction. It is a concept where two or more achiral molecules react to produce chiral products. A typical process is the reaction of an achiral ketone to generate a chiral alcohol. Here, the achiral reactant reacts with an achiral reducing agent, sodium borohydride, to generate an equimolar mixture of the chiral enantiomers of the product. For example, an...
3.8K
Aromatic Compounds: Overview
10.7K
In general, the term ‘aromatic’ indicates a pleasant smell or fragrance from fresh flowers, freshly prepared coffee, etc. In the early history of organic chemistry, many benzene derivatives were isolated from the pleasant odor oils of the plants. For example, vanillin was isolated from the oil of vanilla, methyl salicylate from the oil of wintergreen, and cinnamaldehyde from the oil of cinnamon. They all had a pleasant odor; hence the name aromatic was given.
In 1825, Faraday...
In 1825, Faraday...
10.7K
[3,3] Sigmatropic Rearrangement of Allyl Vinyl Ethers: Claisen Rearrangement
2.1K
The Claisen rearrangement is a [3,3] sigmatropic rearrangement of allyl vinyl ethers to unsaturated carbonyl compounds. The rearrangement is a concerted pericyclic reaction proceeding via a chair-like transition state.
2.1K
Ketones with Nonenolizable Aromatic Aldehydes: Claisen–Schmidt Condensation
3.7K
Benzaldehyde, like formaldehyde, lacks an α hydrogen and cannot enolize to form an enolate. Hence, the reaction of benzaldehyde with a ketone in the presence of an aqueous base forms a single crossed product. This reaction is referred to as Claisen–Schmidt condensation.
As the self-condensation of ketones is generally not favored in basic conditions, the self-condensed products do not form in the reaction between ketones and benzaldehyde. The general reaction of Claisen–Schmidt...
As the self-condensation of ketones is generally not favored in basic conditions, the self-condensed products do not form in the reaction between ketones and benzaldehyde. The general reaction of Claisen–Schmidt...
3.7K


