Oxygen transfer rate measurements of closure systems after 12 years of aging. Impact on the aroma compounds of Sauvignon Blanc wines

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-02-11 DOI:10.1016/j.fpsl.2025.101452

Emilie Suhas , Cécile Thibon , Christophe Loisel , Philippe Darriet , Alexandre Pons

{"title":"Oxygen transfer rate measurements of closure systems after 12 years of aging. Impact on the aroma compounds of Sauvignon Blanc wines","authors":"Emilie Suhas , Cécile Thibon , Christophe Loisel , Philippe Darriet , Alexandre Pons","doi":"10.1016/j.fpsl.2025.101452","DOIUrl":null,"url":null,"abstract":"<div><div>Three Sauvignon Blanc wines sealed with seven closure types (natural corks, three microagglomerate corks, synthetics and two screw caps) were analyzed after 12 years of aging. OTR (oxygen transfer rate) of old stoppers (12 years) were determined by a strandardized protocol using coulometry. The other analytical markers were volatile thiols and Strecker aldehydes determined by gas chromatography coupled with tandem mass spectrometry. Sulfites, dissolved CO<sub>2</sub> measurements and sensory analysis of the wines were also carried out. We showed that the OTR value changed after 12 years and the variability depends on the type of stoppers and ranged from 0.05 to 89.11 mg/year. The molecular markers analysed made it possible to illustrate the sensory perception of the evolution of this wine. Molecular characterisation revealed that an average OTR<sub>12years</sub> of 0.27 mg/year allows preservation of thiols while delaying the formation of Strecker aldehydes whereas beyond 0.82 mg/year in average, wines develop first signs of oxidation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101452"},"PeriodicalIF":8.5000,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289425000225","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Three Sauvignon Blanc wines sealed with seven closure types (natural corks, three microagglomerate corks, synthetics and two screw caps) were analyzed after 12 years of aging. OTR (oxygen transfer rate) of old stoppers (12 years) were determined by a strandardized protocol using coulometry. The other analytical markers were volatile thiols and Strecker aldehydes determined by gas chromatography coupled with tandem mass spectrometry. Sulfites, dissolved CO₂ measurements and sensory analysis of the wines were also carried out. We showed that the OTR value changed after 12 years and the variability depends on the type of stoppers and ranged from 0.05 to 89.11 mg/year. The molecular markers analysed made it possible to illustrate the sensory perception of the evolution of this wine. Molecular characterisation revealed that an average OTR_12years of 0.27 mg/year allows preservation of thiols while delaying the formation of Strecker aldehydes whereas beyond 0.82 mg/year in average, wines develop first signs of oxidation.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.