Search results for " AROMA"
showing 10 items of 370 documents
CEC column behaviour of butyl and lauryl methacrylate monoliths prepared in non-aqueous media
2009
Polymeric monolithic stationary phases for capillary electrochromatography were prepared using two bulk monomers, butyl methacrylate (BMA) and lauryl methacrylate (LMA), by in situ polymerization in non-aqueous media. The effect of 1,4-butanediol/1-propanol ratio on porous properties was investigated separately for each monomer, keeping the proportion of monomers to pore-forming solvents fixed at 40:60 wt:wt. Also, mixtures of BMA and LMA at different 1,4-butanediol/1-propanol ratios were studied for tailoring the morphological features of the monolithic columns. The chromatographic performance of the different columns was evaluated by means of van Deemter plots of polycyclic aromatic hydro…
Low-temperature molecular layer deposition using monifunctional aromatic precursors and ozone-based ring-opening reactions
2017
Molecular layer deposition (MLD) is an increasingly used deposition technique for producing thin coatings consisting of purely organic or hybrid inorganic-organic materials. When organic materials are prepared, low deposition temperatures are often required to avoid decomposition, thus causing problems with low vapor pressure precursors. Monofunctional compounds have higher vapor pressures than traditional bi- or trifunctional MLD precursors, but do not offer the required functional groups for continuing the MLD growth in subsequent deposition cycles. In this study, we have used high vapor pressure monofunctional aromatic precursors in combination with ozone-triggered ring-opening reactions…
Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines
2017
The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization included analysis of major and minor volatile compounds, volatile sulphur compounds, mercaptans, metals, anions and cations. Results showed a significant effect of the river bank on wine minerality scores only in the orthonasal olfaction condition, samples from the left being more mineral than those from …
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines
2021
Catarratto is one of the most common non-aromatic white grape varieties cultivated in Sicily (Southern Italy). In order to improve the aromatic expression of Catarratto wines a trial was undertaken to investigate the effect of yeast strain, nutrition and reduced glutathione. Variables included two Saccharomyces cerevisiae strains, an oenological strain (GR1) and one isolated from honey by-products (SPF52), three different nutrition regimes (Stimula Sauvignon Blanc™ (SS), Stimula Chardonnay™ (SC) and classic nutrition practice), and a specific inactivated yeast rich in reduced glutathione to prevent oxidative processes [Glutastar™ (GIY)] ensuing in ten treatments (T1-T10). Microbiological an…
Influence of Soil Salinity on Sensory Characteristics and Volatile Aroma Compounds of Nero d’Avola Wine
2010
The influence of soil salinity on the chemical composition, volatile aromatic compounds, and sensory characteristics of Nero d'Avola wine was examined. Data on vineyard productivity, such as grape yield, are also reported. Physicochemical parameters were determined on the samples analyzed. Solid-phase microextraction was used for the extraction of aromatic volatile compounds, followed by capillary gas chromatography-mass spectrometry. Sensory analyses were performed by visual inspection, smelling, and tasting. Statistical analysis showed that most of the physicochemical parameters and volatile constituents, both primary and fermentation aromas, were influenced by the soil salinity. The comp…
Wine-making with protection of must against oxidation in a warm, semi-arid terroir
2016
In order to defend varietal aromas from oxidation before alcoholic fermentation, two musts were prepared from white grapes pre-cooled and added with ascorbic acid and solid CO2 (trial ACO2) or SO2 (trial BSO2). Experiments were performed with grapes of a white grape variety indigenous to western Sicily, the wines from which, obtained by vinification of musts protected from oxidation and poor in copper, as previously proven, have aroma descriptors ascribed to passion fruit and grapefruit skin. The smaller content in flavanols in the ACO2 trial, demonstrated that the use of solid CO2, instead of SO2, reduced the extraction of such polyphenols from grape solids. The higher content in hydroxyci…
Synthesis of new asymmetric xanthene dyes via catalyst-free SNAr with sulfur nucleophiles
2014
Addition of a single functional handle to the tricyclic moiety of fluorescein results in asymmetric xanthene dyes. Our synthesis of a new class of asymmetric xanthenes proceeds via an unusual SNAr with sulfur nucleophiles on electron rich aromatic xanthenes scaffolds in the absence of a metal catalyst. The resulting 3'-thioethers exhibit high photostability and are conveniently converted into reactive dyes for macromolecule labelling.
ChemInform Abstract: Synthesis of New Asymmetric Xanthene Dyes via Catalyst-Free SNAr with Sulfur Nucleophiles.
2014
Addition of a single functional handle to the tricyclic moiety of fluorescein results in asymmetric xanthene dyes. Our synthesis of a new class of asymmetric xanthenes proceeds via an unusual SNAr with sulfur nucleophiles on electron rich aromatic xanthenes scaffolds in the absence of a metal catalyst. The resulting 3′-thioethers exhibit high photostability and are conveniently converted into reactive dyes for macromolecule labelling.
Texture-aroma interactions in dairy products: Do in-vivo and in-vitro aroma release explain sensory perception?
2008
International audience; The influence of the texture on perceived aroma intensity and on in-vivo and in-vitro aroma release was investigated on three types of dairy products, prepared with different textures. Aroma release depends on in mouth breakdown of the product. The consequences of a textural modification on aroma perception were not the same for the different products. In the case of liquid to semi-liquid products (yogurt and custard dessert), in-vivo aroma release decreased when viscosity increased. For firm gels (model cheeses) in-vivo aroma release was found to increase when cheese hardness increased, but inverse results were obtained in in-vitro conditions. Thus, aroma release co…
An original approach for gas chromatography-olfactometry detection frequency analysis: Application to gin
2012
Abstract Gas Chromatography-Olfactometry (GC-O) is a technique that lies halfway between physicochemical and sensory analysis and involves the perception of volatile flavour compounds, separated by gas chromatography, by the human nose. Of the different GC-O procedures available, detection frequency has been proved to be more rapid and more repeatable, even with an untrained panel. This characteristic regarding the panel is often not considered when dealing with the sensory attributes determined by assessors. An original approach to GC-O using the detection frequency procedure has been developed and tested on two types of gin and made it possible to benefit from sensory data. The panel cons…