Effect of closure and packaging type on 3-Alkyl-2-methoxypyrazines and other impact odorants of riesling and cabernet franc wines

dc.contributor.author	Blake, A	en
dc.contributor.author	Kotseridis, Y	en
dc.contributor.author	Brindle, ID	en
dc.contributor.author	Inglis, D	en
dc.contributor.author	Sears, M	en
dc.contributor.author	Pickering, GJ	en
dc.date.accessioned	2014-06-06T06:49:20Z
dc.date.available	2014-06-06T06:49:20Z
dc.date.issued	2009	en
dc.identifier.issn	00218561	en
dc.identifier.uri	http://dx.doi.org/10.1021/jf803720k	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4536
dc.subject	3-Alkyl-2-methoxypyrazine	en
dc.subject	Cabernet Franc	en
dc.subject	Greenness	en
dc.subject	Harmonia axyridis	en
dc.subject	Ladybug taint	en
dc.subject	Methoxypyrazines	en
dc.subject	Riesling	en
dc.subject	Sorption	en
dc.subject	Wine closures	en
dc.subject	Wine packaging	en
dc.subject.other	pyrazine derivative	en
dc.subject.other	article	en
dc.subject.other	evaluation	en
dc.subject.other	food packaging	en
dc.subject.other	methodology	en
dc.subject.other	odor	en
dc.subject.other	volatilization	en
dc.subject.other	wine	en
dc.subject.other	Food Packaging	en
dc.subject.other	Odors	en
dc.subject.other	Pyrazines	en
dc.subject.other	Volatilization	en
dc.subject.other	Wine	en
dc.subject.other	Harmonia axyridis	en
dc.subject.other	Hexapoda	en
dc.subject.other	Tetra	en
dc.subject.other	Vitaceae	en
dc.title	Effect of closure and packaging type on 3-Alkyl-2-methoxypyrazines and other impact odorants of riesling and cabernet franc wines	en
heal.type	journalArticle	en
heal.identifier.primary	10.1021/jf803720k	en
heal.publicationDate	2009	en
heal.abstract	3-Alkyl-2-methoxypyrazines (MPs) represent an important and potent class of grape- and insect-derived odor-active compounds associated with wine quality. Thirty nanograms per liter each of 3-isobutyl-2-methoxypyrazine (IBMP), 3-isopropyl-2-methoxypyrazine (IPMP), and 3-sec-butyl-2-methoxypyrazine (SBMP) was added to Riesling and Cabernet Franc wines and monitored with headspace solid-phase microextraction and gas chromatography-mass spectrometry over 18 months to investigate the effects of various closure and packaging options on MPs. Changes in MP concentrations during bottle aging varied with closure/packaging option, with the greatest decrease evident in Tetrapak cartons. After 18 months, IBMP, IPMP, and SBMP in both Tetra-pak-stored wines decreased by approximately 45, 32, and 26%, respectively. Similar changes were observed in other impact odorants to previous studies, including a greater decrease in odorant concentrations in wines closed with synthetic corks compared to natural corks and screw caps. These differences are thought to be due to the differential sorptive capacities of the various closure types. Overall, the data suggest that differences in gas permeability/contribution from the different closure and packaging options strongly associate with changes in wine composition during aging. © 2009 American Chemical Society.	en
heal.journalName	Journal of Agricultural and Food Chemistry	en
dc.identifier.issue	11	en
dc.identifier.volume	57	en
dc.identifier.doi	10.1021/jf803720k	en
dc.identifier.spage	4680	en
dc.identifier.epage	4690	en