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Letteratura scientifica selezionata sul tema "Methoxypyrazines"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 6 febbraio 2022

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Articoli di riviste sul tema "Methoxypyrazines"

1

Rajchl, A., H. Čížková, M. Voldřich, D. Lukešová, and Z. Panovská. "Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma." Czech Journal of Food Sciences 27, No. 4 (September 9, 2009): 259–66. http://dx.doi.org/10.17221/4/2009-cjfs.

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Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of Sauvignon blanc wines produced in Moravia. The aroma profiles of 8 samples of Moravian Sauvignon wines were analysed; the levels of 3-isobutyl-2-methoxypyrazine varied in the range of 4.7–17.0 ng/l. The commercial Sauvignon aroma preparation Aroma Fantasia S, available in the region, was analysed; the product contained the 3-isobutyl-2-methoxypyrazine, and in negligible concentrations also anethol and ethylbenzoate. The Moravian Sauvignon blanc wine samples spiked with

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2

HASHIZUME, Katsumi. "Methoxypyrazines in Wine." JOURNAL OF THE BREWING SOCIETY OF JAPAN 94, no. 12 (1999): 966–73. http://dx.doi.org/10.6013/jbrewsocjapan1988.94.966.

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3

J Pickering, G., A. Blake, and Y. Kotseridis. "Effect of Closure, Packaging and Storage Conditions on Impact Odorants of Wine." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S62—S65. http://dx.doi.org/10.17221/1104-cjfs.

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3-alkyl-2-methoxypyrazines (MPs) represent an important and potent class of odor-active compounds associated with wine quality. 30 ng/l each of 3-isobutyl-2-methoxypyrazine, 3-isopropyl-2-methoxypyrazine and 3-secbutyl-2-methoxypyrazine were added to a Riesling and Cabernet Franc wine and monitored with HS-SPME-GC-MS over 18 months to investigate the effects of various closure and packaging options as well as light and storage temperature on MPs. Other impact odorants were monitored using SPE-GC-FID. Changes in MP concentrations during bottle aging varied with closure/packaging option, with th

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4

Pickering, Gary J., and Andreea Botezatu. "A Review of Ladybug Taint in Wine: Origins, Prevention, and Remediation." Molecules 26, no. 14 (July 17, 2021): 4341. http://dx.doi.org/10.3390/molecules26144341.

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Abstract (sommario):

Ladybug taint (also known as ladybird taint) is a relatively recently recognized fault that has been identified in wines from a wide range of terroirs. Alkyl-methoxypyrazines—particularly 2-isopropyl-3-methoxypyrazine—have been determined as the causal compounds, and these are introduced into grape must during processing, when specific species of vineyard-dwelling Coccinellidae are incorporated into the harvested fruit. Coccinella septempunctata, and especially the invasive Harmonia axyridis, are the beetles implicated, and climate change is facilitating wider dispersal and survivability of H.

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5

Botezatu, Andreea, and Gary James Pickering. "Novel Applications for Biomaterials: The Case of Remediation of Wine Taints Using Poly-Lactic Acid Polymer." Applied Mechanics and Materials 749 (April 2015): 70–73. http://dx.doi.org/10.4028/www.scientific.net/amm.749.70.

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Wine is the world’s oldest alcoholic beverage and the most consumed in at least 20 countries. However, taints detract from its quality and acceptance, significantly reducing the value of wine. In this study we investigated the capacity of a poly-lactic acid (PLA) biopolymer to reduce concentrations of four odorants responsible for tainting many red wines: isopropyl-methoxypyrazine (IPMP), isobutyl–methoxypyrazine (IBMP), 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG). Red wine was spiked with either IPMP [20 ng/L] and IBMP [20 ng/L] (Study 1) or 4-EP [200 ug/L] and 4-EG [200 ug/L] (Study 2) a

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6

Brunetti, Andrés E., Mariana L. Lyra, Weilan G. P. Melo, Laura E. Andrade, Pablo Palacios-Rodríguez, Bárbara M. Prado, Célio F. B. Haddad, Mônica T. Pupo, and Norberto P. Lopes. "Symbiotic skin bacteria as a source for sex-specific scents in frogs." Proceedings of the National Academy of Sciences 116, no. 6 (January 22, 2019): 2124–29. http://dx.doi.org/10.1073/pnas.1806834116.

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Amphibians are known to possess a wide variety of compounds stored in their skin glands. While significant progress has been made in understanding the chemical diversity and biological relevance of alkaloids, amines, steroids, and peptides, most aspects of the odorous secretions are completely unknown. In this study, we examined sexual variations in the volatile profile from the skin of the tree frogBoana prasinaand combined culture and culture-independent methods to investigate if microorganisms might be a source of these compounds. We found that sesquiterpenes, thioethers, and methoxypyrazin

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7

Battilana, Juri, Jake D. Dunlevy, and Paul K. Boss. "Histone modifications at the grapevine VvOMT3 locus, which encodes an enzyme responsible for methoxypyrazine production in the berry." Functional Plant Biology 44, no. 7 (2017): 655. http://dx.doi.org/10.1071/fp16434.

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Abstract (sommario):

Some herbaceous characters in wine are attributed to the presence of aroma compounds collectively known as methoxypyrazines (MPs). In grape berries their formation has been hypothesised to start from a reaction of two amino acids or an amino acid and an unknown 1,2-dicarbonyl compound, leading to the formation of hydroxypyrazine, which is then enzymatically methylated to form a MP. The enzyme responsible of the formation of 3-isobutyl-2-methoxypyrazine has been recently identified as VvOMT3 whose regulation is still not understood. The concentration of MPs in grapes is known to be influenced b

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8

Olejar, Kenneth J., Jason Breitmeyer, Pradeep M. Wimalasiri, Bin Tian, and Stewart K. Field. "Detection of Sub-Aroma Threshold Concentrations of Wine Methoxypyrazines by Multidimensional GCMS." Analytica 2, no. 1 (January 2, 2021): 1–13. http://dx.doi.org/10.3390/analytica2010001.

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Abstract (sommario):

Complex matrices, such as wine, provide a challenge in the quantification of compounds. There exists a high likelihood of co-elution in these matrices, thereby artificially increasing the observed concentration. This can often lead to confusing data where compounds are above aroma detection thresholds, but are not detected by olfactory analysis. Additionally, the lack of sensitivity in assays can lead to the non-detection of sub-aroma threshold concentrations and contrasting data when olfactory analysis detects these aromas. To eliminate these pitfalls and gain a better understanding of the ro

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9

Lei, Yujuan, Sha Xie, Xueqiang Guan, Changzheng Song, Zhenwen Zhang, and Jiangfei Meng. "Methoxypyrazines biosynthesis and metabolism in grape: A review." Food Chemistry 245 (April 2018): 1141–47. http://dx.doi.org/10.1016/j.foodchem.2017.11.056.

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10

Ling, Mengqi, Yu Zhou, Yibin Lan, Chifang Cheng, Guangfeng Wu, Changqing Duan, and Ying Shi. "Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique." Molecules 26, no. 11 (May 26, 2021): 3172. http://dx.doi.org/10.3390/molecules26113172.

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Abstract (sommario):

Sensory interactions exist between 3-alkyl-2-methoxypyrazines and various volatiles in wines. In this study, the binary blending of Cabernet Franc wines containing high levels of MPs and three monovarietal red wines with two proportions was conducted after fermentation. Volatiles were detected by gas chromatography-mass spectrometry (GC-MS), and wines were evaluated by quantitative descriptive analysis at three-month intervals during six-month bottle aging. Results showed blending wines exhibited lower intensity of ‘green pepper’, especially CFC samples blended by Cabernet Sauvignon wines with

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Più fonti

Tesi sul tema "Methoxypyrazines"

1

Claypoole, Sherri L. "Quantitation of 3-alkyl-2-methoxypyrazines in Grape Juice and Wine via SPME-GC/MS." Youngstown State University / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=ysu1279827076.

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2

Fertel, Thomas Jerome. "CLUSTER THINNING EFFECTS ON METHOXYPYRAZINE, RESVERATROL AND BERRY CHEMISTRY IN VITIS VINIFERA CV. CABERNET SAUVIGNON." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/535.

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Abstract (sommario):

Cabernet sauvignon is the most widely planted red wine grape in California and is valued in the hundreds of millions of dollars. Cabernet sauvignon grapes, when severely vigorous or overcropped, can contain vegetal aromas and flavors when harvested. 3-alkyl-methoxypyrazines are the volatile compounds responsible for this effect and can lower the perceived quality of the wine. Resveratrol is a phytoalexin that has many medical and health benefits and can be found in red wines. An experiment was conducted in Paso Robles, CA to assess the effects of five yield levels, manipulated through cluster

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3

Hartmann, Peter J. "The Effect of Wine Matrix Ingredients on 3-Alkyl-2-methoxypyrazines Measurements by Headspace Solid-Phase Microextraction (HS-SPME)." Thesis, Virginia Tech, 2002. http://hdl.handle.net/10919/31616.

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Abstract (sommario):

The effect of wine matrix ingredients and conditions on the headspace (HS) sampling of 3-alkyl-2-methoxypyrazines was investigated with solid-phase microextraction (SPME) and capillary gas chromatography, using a nitrogen phosphorus detector. Changes in the recovery of 3-ethyl-, isopropyl-, sec-butyl-, and isobutyl-2-methoxypyrazines from the static headspace of synthetic wine matrices spiked with 5mg/L of each analyte were investigated and reported as a function of SPME fiber type, extraction time, and temperature. The influence of pH, ethanol, phenolics, and ground oak was studied. DVB/C

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4

Alberts, P. "Development of a novel LC-MS/MS method for the detection of adulteration of South African sauvignon blanc wines with 3-alkyl-2-methoxypyrazines." Thesis, Link to the Internet, 2008. http://hdl.handle.net/10019/805.

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5

Candelon, Nicolas. "Conception et développement d'une nouvelle méthode d'analyse de précuseurs cysteinyles d'arômes du vin et d'indicateurs de maturité." Thesis, Bordeaux 1, 2010. http://www.theses.fr/2010BOR14145/document.

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Abstract (sommario):

Les analyses physico-chimiques des arômes du vin prennent aujourd’hui un essor considérable pour faciliter la prise de décision des professionnels de la vigne et du vin. Des analyses performantes, pour un certain nombre de molécules parmi les plus pertinentes, ont été développées (GC-MS, LC-MS). Cependant les techniques utilisées ne sont pas facilement transposables au sein des exploitations. L’objectif de cette thèse est donc de proposer un nouveau type de dosage peu onéreux et simple à mettre en œuvre. La technique envisagée est le dosage immunologique (tests ELISA) qui permet, pour quelques

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6

Ford, Rebecca Jane. "The effect of shading and crop load on flavour and aroma compounds in Sauvignon blanc grapes and wine." Master's thesis, Lincoln University. Agriculture and Life Sciences Division, 2007. http://theses.lincoln.ac.nz/public/adt-NZLIU20080523.100013/.

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The effects of crop load and berry exposure on the composition of Marlborough Sauvignon blanc grapes and wine from the Brancott vineyard, Blenheim, were explored. Commercially grown, 2-cane and 4-cane Sauvignon blanc vines were used with a row orientation of north-south. Two exposure treatments were imposed in the following manner: complete leaf removal was undertaken in the fruit zone and 50% shade cloth was erected to give a uniform shading treatment to half the trial vines. Weekly thirty-berry and whole bunch samples were taken from each of the 32 plots with the exception of the veraison pe

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7

Van, Wyngaard Elizma. "Volatiles playing an important role in South African Sauvignon blanc wines." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80274.

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Abstract (sommario):

Thesis (MScAgric)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: Sauvignon blanc wines have become progressively more important in the commercial market. Extensive research is being done in various countries to gain more understanding about the aroma compounds found in Sauvignon blanc wines and the interactions between them. Sauvignon blanc wines often have either have a green or tropical style. The green style is caused by the methoxypyrazines while the volatile thiols are important contributing compounds to the tropical style. Various international studies have focussed on measuri

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8

Coetzee, Carien. "Oxygen and sulphur dioxide additions to Sauvignon blanc : effect on must and wine composition." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6733.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2011.<br>Includes bibliogaphy.<br>ENGLISH ABSTRACT: Sauvignon blanc wines have become increasingly popular in South Africa as it is a cultivar that can be easily manipulated in the vineyard and cellar to produce a range of wine styles. These wines are usually given aroma descriptors such as green pepper, grassy and asparagus; while other more tropical aromas include passion fruit and guava. These aromas are thought to be mainly caused by methoxypyrazines and volatile thiols. These compounds are known to be character

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9

Ford, R. J. "The effect of shading and crop load on flavour and aroma compounds in Sauvignon blanc grapes and wine." Lincoln University, 2007. http://hdl.handle.net/10182/498.

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Abstract (sommario):

The effects of crop load and berry exposure on the composition of Marlborough Sauvignon blanc grapes and wine from the Brancott vineyard, Blenheim, were explored. Commercially grown, 2-cane and 4-cane Sauvignon blanc vines were used with a row orientation of north-south. Two exposure treatments were imposed in the following manner: complete leaf removal was undertaken in the fruit zone and 50% shade cloth was erected to give a uniform shading treatment to half the trial vines. Weekly thirty-berry and whole bunch samples were taken from each of the 32 plots with the exception of the veraison pe

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10

Sutherland, M. J. "The influence of vine vigour and canopy ideotype on fruit composition and aroma of Sauvignon Blanc." Diss., Lincoln University, 2009. http://hdl.handle.net/10182/1270.

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The influence of soil texture on canopy growth, vine yield, and fruit composition of Sauvignon blanc were assessed on a mature vineyard from the Rapaura area in Marlborough. The subject vines were mature Sauvignon blanc in a commercial vineyard trained to four cane VSP and planted with a north south orientation. Row and vine spacings were typical of the area at 3m x 1.8m. Four areas of different soil texture were identified using trunk circumference measurements, visual assessment of the surface soil and aerial photographs to identify changes in vine growth. Soil pits were excavated at a later

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Libri sul tema "Methoxypyrazines"

1

Cudjoe, Erasmus. Investigations of 2-alkyl-3-methoxypyrazines in three ladybug species and wine. St. Catharines, Ont: Brock University, Dept. of Chemistry, 2005.

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2

Chen, Xiaonan. Synthesis of isotope-labelled methoxypyrazine compounds as internal standards and quantitative determination of aroma methoxypyrazines in water and wines by solid-phase extraction with isotope dilution-GC-MS. St. Catharines, Ont: Brock University, Dept. of Chemistry, 2005.

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Capitoli di libri sul tema "Methoxypyrazines"

1

Allen, M. S., and M. J. Lacey. "Methoxypyrazines of Grapes and Wines." In ACS Symposium Series, 31–38. Washington, DC: American Chemical Society, 1998. http://dx.doi.org/10.1021/bk-1998-0714.ch003.

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2

Noble, Ann C., Deborah L. Elliott-Fisk, and Malcolm S. Allen. "Vegetative Flavor and Methoxypyrazines in Cabernet Sauvignon." In ACS Symposium Series, 226–34. Washington, DC: American Chemical Society, 1995. http://dx.doi.org/10.1021/bk-1995-0596.ch020.

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3

Allen, M. S., M. J. Lacey, and S. J. Boyd. "Existence of Different Origins for Methoxypyrazines of Grapes and Wines." In ACS Symposium Series, 220–27. Washington, DC: American Chemical Society, 1996. http://dx.doi.org/10.1021/bk-1996-0637.ch021.

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4

Allen, M. S., and M. J. Lacey. "Stable Isotope Dilution Gas Chromatography-Mass Spectrometry for Determination of Methoxypyrazines (“Green” Aroma) in Wine." In Modern Methods of Plant Analysis, 193–210. Berlin, Heidelberg: Springer Berlin Heidelberg, 1997. http://dx.doi.org/10.1007/978-3-662-03331-9_10.

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5

Sato, N. "Halopyrazines, Pyrazinols, and Methoxypyrazines from Aminopyrazines." In Six-Membered Hetarenes with Two Identical Heteroatoms, 1. Georg Thieme Verlag KG, 2011. http://dx.doi.org/10.1055/sos-sd-116-00495.

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6

Gracia-Moreno, Elisa, Ricardo Lopez, Juan Cacho, and Vicente Ferreira. "Importance of 3-Alkyl-2-Methoxypyrazines in Red Wines from Spain." In Flavour Science, 107–10. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-398549-1.00019-2.

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7

"Grape Aroma Compounds: Terpenes, C13-Norisoprenoids, Benzene Compounds, and 3-Alkyl-2-Methoxypyrazines." In Mass Spectrometry in Grape and Wine Chemistry, 95–116. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470552926.ch4.

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