Application of Supercritical CO2 Extraction for the Elimination of Odorant Volatile Compounds from Winemaking Inactive Dry Yeast Preparation

Application of Supercritical CO2 Extraction for the Elimination of Odorant Volatile Compounds from Winemaking Inactive Dry Yeast Preparation

7 páginas, 4 figuras, 4 tablas.

Saved in:
Bibliographic Details
Main Authors: Pozo-Bayón, Mª Ángeles, Andújar-Ortiz, Inmaculada, Mendiola, J. A., Ibáñez, Elena, Moreno-Arribas, M. Victoria
Other Authors: Ministerio de Ciencia e Innovación (España)
Format: artículo biblioteca
Language:English
Published: American Chemical Society 2010
Subjects:Supercritical CO2 extraction, Inactive dry yeast preparations, Volatile compounds, Deodorization,
Online Access:http://hdl.handle.net/10261/49750
http://dx.doi.org/10.13039/501100004837
http://dx.doi.org/10.13039/100012818
Tags: Add Tag
No Tags, Be the first to tag this record!
id dig-cial-es-10261-49750
record_format koha
spelling dig-cial-es-10261-497502018-09-26T12:23:17Z Application of Supercritical CO2 Extraction for the Elimination of Odorant Volatile Compounds from Winemaking Inactive Dry Yeast Preparation Pozo-Bayón, Mª Ángeles Andújar-Ortiz, Inmaculada Mendiola, J. A. Ibáñez, Elena Moreno-Arribas, M. Victoria Ministerio de Ciencia e Innovación (España) Comunidad de Madrid Ministerio de Ciencia e Innovación (España) Supercritical CO2 extraction Inactive dry yeast preparations Volatile compounds Deodorization 7 páginas, 4 figuras, 4 tablas. A procedure based on the application of supercritical CO2 extraction to reduce and/or to remove odorant volatile compounds from a winemaking inactive dry yeast (IDY) preparation has been set up. By applying a factorial design, a screening of different temperatures and pressure conditions was assayed in order to determine the optimal deodorization conditions, and afterward the effect of several sample pretreatments was investigated. The best extraction conditions were achieved at 200 atm and 60 °C, applying the cryogenic grinding of the sample and using 40% (w/w) ethanol as cosolvent. By using these conditions, it was possible to reduce to approximately 70% of the volatile compounds present in the samples that may be released into the wines and therefore affecting their sensory characteristics. Odorant volatile compounds such as 2-methylhydroxypyrrole, 2-ethyl-6-methylpyrazine, and 2,3,5-trimethylpyrazine completely disappeared from the deodorized sample as verified by GC-O analysis. Additional experiments in model wines confirmed the low release of volatile compounds from the deodorized samples, without provoking any change to their nonvolatile composition (nitrogen compounds and neutral polysaccharides) that is related to the technological properties of these preparations. M.A.P.-B. and I.A.-O. thank the MICIN and CAM for their respective Ram on y Cajal (RYC- 2009-05370) and predoctoral contracts and the Spanish Ministerio de Ciencia e Innovaci on for funding of projects (PET2007_0134 and Consolider-Ingenio CSD2007-00063). Peer reviewed 2012-05-16T12:03:49Z 2012-05-16T12:03:49Z 2010 artículo http://purl.org/coar/resource_type/c_6501 Journal of Agricultural and Food Chemistry 58(6): 3772-3778 (2010) 0021-8561 http://hdl.handle.net/10261/49750 10.1021/jf904251g 1520-5118 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/100012818 en http://dx.doi.org/10.1021/jf904251g none American Chemical Society
institution CIAL ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-cial-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del CIAL España
language English
topic Supercritical CO2 extraction
Inactive dry yeast preparations
Volatile compounds
Deodorization
Supercritical CO2 extraction
Inactive dry yeast preparations
Volatile compounds
Deodorization
spellingShingle Supercritical CO2 extraction
Inactive dry yeast preparations
Volatile compounds
Deodorization
Supercritical CO2 extraction
Inactive dry yeast preparations
Volatile compounds
Deodorization
Pozo-Bayón, Mª Ángeles
Andújar-Ortiz, Inmaculada
Mendiola, J. A.
Ibáñez, Elena
Moreno-Arribas, M. Victoria
Application of Supercritical CO2 Extraction for the Elimination of Odorant Volatile Compounds from Winemaking Inactive Dry Yeast Preparation
description 7 páginas, 4 figuras, 4 tablas.
author2 Ministerio de Ciencia e Innovación (España)
author_facet Ministerio de Ciencia e Innovación (España)
Pozo-Bayón, Mª Ángeles
Andújar-Ortiz, Inmaculada
Mendiola, J. A.
Ibáñez, Elena
Moreno-Arribas, M. Victoria
format artículo
topic_facet Supercritical CO2 extraction
Inactive dry yeast preparations
Volatile compounds
Deodorization
author Pozo-Bayón, Mª Ángeles
Andújar-Ortiz, Inmaculada
Mendiola, J. A.
Ibáñez, Elena
Moreno-Arribas, M. Victoria
author_sort Pozo-Bayón, Mª Ángeles
title Application of Supercritical CO2 Extraction for the Elimination of Odorant Volatile Compounds from Winemaking Inactive Dry Yeast Preparation
title_short Application of Supercritical CO2 Extraction for the Elimination of Odorant Volatile Compounds from Winemaking Inactive Dry Yeast Preparation
title_full Application of Supercritical CO2 Extraction for the Elimination of Odorant Volatile Compounds from Winemaking Inactive Dry Yeast Preparation
title_fullStr Application of Supercritical CO2 Extraction for the Elimination of Odorant Volatile Compounds from Winemaking Inactive Dry Yeast Preparation
title_full_unstemmed Application of Supercritical CO2 Extraction for the Elimination of Odorant Volatile Compounds from Winemaking Inactive Dry Yeast Preparation
title_sort application of supercritical co2 extraction for the elimination of odorant volatile compounds from winemaking inactive dry yeast preparation
publisher American Chemical Society
publishDate 2010
url http://hdl.handle.net/10261/49750
http://dx.doi.org/10.13039/501100004837
http://dx.doi.org/10.13039/100012818
work_keys_str_mv AT pozobayonmaangeles applicationofsupercriticalco2extractionfortheeliminationofodorantvolatilecompoundsfromwinemakinginactivedryyeastpreparation
AT andujarortizinmaculada applicationofsupercriticalco2extractionfortheeliminationofodorantvolatilecompoundsfromwinemakinginactivedryyeastpreparation
AT mendiolaja applicationofsupercriticalco2extractionfortheeliminationofodorantvolatilecompoundsfromwinemakinginactivedryyeastpreparation
AT ibanezelena applicationofsupercriticalco2extractionfortheeliminationofodorantvolatilecompoundsfromwinemakinginactivedryyeastpreparation
AT morenoarribasmvictoria applicationofsupercriticalco2extractionfortheeliminationofodorantvolatilecompoundsfromwinemakinginactivedryyeastpreparation
_version_ 1777671088888610816

Similar Items