Kratko priopćenje
Inhibition of the Decrease of Linalool in Muscat Wine by Phenolic Acids
Ioannis G. Roussis
; Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
Kalliopi Soulti
; Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
Panagiotis Tzimas
; Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
Sažetak
Two white wine extracts rich in phenolic acids, caffeic acid and gallic acid were tested as inhibitors of the decrease of linalool in Muscat wine. Each wine extract was added at 60 ppm and each phenolic acid at 40 ppm. Immediately after the addition of each wine extract or phenolic acid, no effect on the concentration of linalool was observed, but it decreased from the initial 470.9 to 223.3 μg/L after storage in open bottles at 20 °C for 4 days. Its decrease was significantly inhibited by each wine extract or phenolic acid.
Ključne riječi
aroma; linalool; muscat wine; oxidation; phenolic acids
Hrčak ID:
110608
URI
Datum izdavanja:
15.12.2005.
Posjeta: 958 *