(Z)-6-Dodeceno-γ-lactone is a potent aroma compound that has been little studied and its prevalence in wines is unknown. An efficient stable isotope dilution assay was developed using a simple, direct immersion solid-phase microextraction and gas chromatography-tandem mass spectrometry method suitable for routine use with a low ng/L limit of quantitation. Using this method, 99 out of 104 young white wines analysed were found to contain detectable (Z)-6-dodeceno-γ-lactone. The highest concentrations were found in Riesling and Viognier wines. (Z)-6-Dodeceno-γ-lactone was found to have an aroma detection threshold of 700 ng/L in a neutral white wine. This study established that (Z)-6-dodeceno-γ-lactone is widely present in Australia's most popular white wine varieties, but generally at concentrations below its aroma detection threshold.
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http://dx.doi.org/10.1016/j.foodchem.2018.02.094 | DOI Listing |
Toxins (Basel)
December 2024
Department of Crop Science, Laboratory of Plant Pathology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
Ochratoxin A (OTA) is a widely distributed mycotoxin and potent carcinogen produced by several fungal genera, but mainly by . Grape contamination occurs in vineyards during the period between veraison and pre-harvest, and it is the main cause of OTA's presence in wine. The aim of the current study was the evaluation of 6 chemical and 11 biological plant protection products (PPPs) and biocontrol agents in commercial vineyards of the two important Greek white wine varieties cv.
View Article and Find Full Text PDFJ Agric Food Chem
December 2024
Institute of Horticulture, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China.
, or wine-cap Stropharia, is a well-known edible mushroom cultivated globally. The pileipellis color is a crucial quality attribute of , exhibiting significant variation throughout its developmental stages. However, the pigment types and regulatory mechanisms behind color variation remain unclear.
View Article and Find Full Text PDFMethods Mol Biol
December 2024
Plant Proteomics and Functional Genomics Group, Department of Biochemistry and Molecular Biology and Soil and Agricultural Chemistry, Faculty of Science, University of Alicante, Alicante, Spain.
Proteins remaining in commercial wines are responsible for the protein haze in white wine unless they are effectively removed before bottling. To avoid this undesirable phenomenon, techniques of precipitation and filtration are applied in the white wine making process to eliminate a large part of them (fining processes) (Ribéreau-Gayon et al., Handbook of enology, vol 2, 3rd edn.
View Article and Find Full Text PDFFood Chem
December 2024
International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China. Electronic address:
Hen egg-white lysozyme (HEWL) is commonly used in food preservation and as a substitute for sulfur dioxide in wine production and to prevent late blowing defects in cheese production. However, HEWL is an egg allergen that can cause severe allergic reactions in allergic individuals after accidental ingestion. Therefore, in order to prevent life-threatening health problems caused by consumer allergies, we developed an extremely specific gold immunochromatographic assay (GICA) tolerant to matrix effects for the qualification and quantification of HEWL in food products.
View Article and Find Full Text PDFFoods
November 2024
Department of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia.
This study investigates the effect of maceration and different winemaking techniques on the species diversity of yeasts in white wines from the Slovak Tokay wine region, known for its traditional white wine production. Lipovina grape variety samples were divided into three groups: control (C), macerated (M) and macerated with the addition of a yeast culture (MY). During the entire fermentation process, quantitative and qualitative microbiological analyses of the raw material and must samples were carried out, which resulted in the identification of 60 yeast isolates via the API 20 C AUX biochemical test and MALDI-TOF MS.
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