A simultaneous assay method for diacetyl and acetoin was developed to investigate the formation of diacetyl during the brewing of alcoholic beverages. A GC-MS analysis after the extraction from neutralized sample by ethyl acetate gave accurate assay results. The detection limit was below 0.1 mg/l and the assay was quantitative from 0.1 to 100 mg/l for both compounds. Unlike other methods, the assay results were unaffected by the presence of alpha-acetolactate (up to 26 mg/l), which easily decomposes to diacetyl or acetoin, because the extraction condition prevents the decomposition and extraction of this acidic compound. Since our assay is compatible with samples that contain alpha-acetolactate, the kinetic parameters for decomposition of alpha-acetolactate to diacetyl and acetoin were determined. The decomposition rate constants were affected by the ethanol concentration. Overall kinetics for the decomposition of alpha-acetolactate was formulated as a function of ethanol concentration, pH and temperature. The kinetics can be applied to alcoholic beverages such as sake.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1263/jbb.99.502 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Comparison of the effects of two soy waste-based culture media on the technological properties of 90 as adjunct culture in miniature Cremoso cheese.
J Dairy Res
January 2025
Facultad de Ingeniería Química (FIQ-UNL), Instituto de Lactología Industrial (CONICET), Santiago del Estero 2829, Santa Fe, Argentina.
We compared the effects of two waste-based culture media (M1 and M2) on the technological properties of (L90) for its application as a secondary culture in Cremoso cheese. The following parameters were studied at different ripening times: pH (7, 20, and 40 d), microbiological counts, carbohydrates and organic acids (7 and 40 d), moisture, fat, protein and volatile compounds (40 d). The viability and the metabolic performance of the strain in cheeses were also verified along ripening.
View Article and Find Full Text PDFVolatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type.
Foods
November 2024
Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Türkiye.
The aim of this study was to determine the effects of ripening rate (slow or fast), usage autochthonous starter cultures (control-spontaneous fermentation, GM77, GM92 or GM77 + GM92) and type of fat (beef fat-BF, sheep tail fat-STF and BF+STF) on the volatile compounds of sucuk (a Turkish dry fermented sausage). A total of 74 volatile compounds were identified, including groups of aliphatic hydrocarbons, aldehydes, ketones, alcohols, sulfide compounds, esters, aromatic hydrocarbons, nitrogenous compounds, acids and terpenes in sucuk. Slow ripening resulted in significant increases in the abundance of ethanol, acetic acid, ethyl acetate, acetoin and diacetyl.
View Article and Find Full Text PDFMultiphasic and mixture lactic acid bacteria screening approach for the removal of antinutrients and off-flavors present in a pea, oat and potato blend.
Food Res Int
December 2024
Research Group for Microbial Biotechnology and Biorefining, National Food Institute, Technical University of Denmark, Building 202, 2800 Kongens Lyngby, Denmark. Electronic address:
The antinutrients and off-flavors present in plant-based foods are some of the major organoleptic and consumer acceptance drawbacks considered when developing plant-based fermented dairy alternatives (PBFDA). Here, we investigated a combination of genotypical and phenotypical consecutive screening methods to find out the optimal single- and combination of lactic acid bacteria (LAB) strains based on volatile off-flavors, phenolic acids, saponins, and trypsin inhibitor degradation through the fermentation of a pea, oat, and potato (POP) blend. Lactiplantibacillus plantarum strains were the most optimal for the partial/complete degradation of p-coumaric (>98 %) and ferulic acid (10-20 %) compounds in the POP blend.
View Article and Find Full Text PDFDisposable electronic cigarettes - chemical composition and health effects of their use. A systematic review.
Toxicol Mech Methods
November 2024
Department of Immunopathology, Faculty of Medicine, Medical University of Lodz, Lodz, Poland.
Objective: Despite the rising popularity of disposable e-cigarettes, little is known about their chemical characteristics, or their impact on users' health. This work attempts to summarize current knowledge about chemical composition and known health effects of disposable e-cigarettes.
Methods: The literature search was performed in February and March 2024 in Pub Med and Science Direct databases (no time range) by the terms 'disposable electronic cigarette', 'disposable e-cigarette', 'disposable e-cigs', 'cig-a-like e-cigarette', 'cig-a-like electronic cigarette'.
Microbiological Safety and Functional Properties of a Fermented Nut-Based Product.
Foods
September 2024
Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy.
Fermented nut-based products, obtained after soaking and fermentation, are gaining increasing interest as animal food substitutes because of ethical, environmental and health reasons. In these products, Lactic Acid Bacteria (LAB) perform the fermentation, leading to matrix acidification and contributing to controlling spoilage and pathogenic microbiota. In this work, LAB strains isolated from an artisanal product and combined with a commercial strain were added as starter cultures during nut soaking to produce a cheese-like fermented plant-based product.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!