Monitoring gas-phase CO2 in the headspace of champagne glasses through combined diode laser spectrometry and micro-gas chromatography analysis

Moriaux, Anne-Laure; Vallon, R.; Parvitte, B.; Zéninari, V.; Liger-Belair, Gérard

doi:10.1016/j.foodchem.2018.04.094

Cited by 26 publications

(18 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…From the industrial angle, the level of dissolved CO 2 in the beverage is a parameter of importance, because it is responsible for the very much sought-after bubbling process. Under standard tasting conditions, the level of dissolved CO 2 found in a sparkling beverage directly impacts various sensory properties, such as the growth rate of ascending bubbles [8,9], the overall number and size of bubbles likely to form in a glass [10,11], the release of aromas through bursting bubbles [12][13][14], the kinetics of the degassing process [15][16][17][18][19], and the very characteristic tingling sensation in mouth [20][21][22]. Suffice to say that the presence of dissolved CO 2 strongly modifies the organoleptic properties of the sparkling beverage.…”

Section: Introductionmentioning

confidence: 99%

Unveiling Carbon Dioxide and Ethanol Diffusion in Carbonated Water-Ethanol Mixtures by Molecular Dynamics Simulations

et al. 2021

Self Cite

View full text Add to dashboard Cite

The diffusion of carbon dioxide (CO2) and ethanol (EtOH) is a fundamental transport process behind the formation and growth of CO2 bubbles in sparkling beverages and the release of organoleptic compounds at the liquid free surface. In the present study, CO2 and EtOH diffusion coefficients are computed from molecular dynamics (MD) simulations and compared with experimental values derived from the Stokes-Einstein (SE) relation on the basis of viscometry experiments and hydrodynamic radii deduced from former nuclear magnetic resonance (NMR) measurements. These diffusion coefficients steadily increase with temperature and decrease as the concentration of ethanol rises. The agreement between theory and experiment is suitable for CO2. Theoretical EtOH diffusion coefficients tend to overestimate slightly experimental values, although the agreement can be improved by changing the hydrodynamic radius used to evaluate experimental diffusion coefficients. This apparent disagreement should not rely on limitations of the MD simulations nor on the approximations made to evaluate theoretical diffusion coefficients. Improvement of the molecular models, as well as additional NMR measurements on sparkling beverages at several temperatures and ethanol concentrations, would help solve this issue.

show abstract

Section: Introductionmentioning

confidence: 99%

Unveiling Carbon Dioxide and Ethanol Diffusion in Carbonated Water-Ethanol Mixtures by Molecular Dynamics Simulations

et al. 2021

Self Cite

View full text Add to dashboard Cite

show abstract

“…Various methods have also been used by different researchers for the detection of CO 2 like gas chromatography (GC), photoacoustic spectroscopy, etc [154]. In a published report, gas phase CO 2 in the headspace of champagne glasses was monitored through combined diode laser spectrometry and micro-GC analysis.…”

Section: Greenhosue Gas Sensorsmentioning

confidence: 99%

“…In a published report, gas phase CO 2 in the headspace of champagne glasses was monitored through combined diode laser spectrometry and micro-GC analysis. It was also discussed in this report that an excess amount of CO 2 can even cause a very unpleasant tingling sensation perturbing both ortho- and retronasal olfactory perception [154]. Photoacoustic spectroscopy such as quartz-enhanced photoacoustic spectroscopy (QEPAS) and cantilever-enhanced laser-PAS have been reported for CO 2 detection [155].…”

Section: Greenhosue Gas Sensorsmentioning

confidence: 99%

Nanostructured metal oxide semiconductor-based sensors for greenhouse gas detection: progress and challenges

Gautam¹,

Sharma²,

Tyagi³

et al. 2021

R. Soc. open sci.

View full text Add to dashboard Cite

Climate change and global warming have been two massive concerns for the scientific community during the last few decades. Anthropogenic emissions of greenhouse gases (GHGs) have greatly amplified the level of greenhouse gases in the Earth's atmosphere which results in the gradual heating of the atmosphere. The precise measurement and reliable quantification of GHGs emission in the environment are of the utmost priority for the study of climate change. The detection of GHGs such as carbon dioxide, methane, nitrous oxide and ozone is the first and foremost step in finding the solution to manage and reduce the concentration of these gases in the Earth's atmosphere. The nanostructured metal oxide semiconductor (NMOS) based technologies for sensing GHGs emission have been found most reliable and accurate. Owing to their fascinating structural and morphological properties metal oxide semiconductors become an important class of materials for GHGs emission sensing technology. In this review article, the current concentration of GHGs in the Earth's environment, dominant sources of anthropogenic emissions of these gases and consequently their possible impacts on human life have been described briefly. Further, the different available technologies for GHG sensors along with their principle of operation have been largely discussed. The advantages and disadvantages of each sensor technology have also been highlighted. In particular, this article presents a comprehensive study on the development of various NMOS-based GHGs sensors and their performance analysis in order to establish a strong detection technology for the anthropogenic GHGs. In the last, the scope for improved sensitivity, selectivity and response time for these sensors, their future trends and outlook for researchers are suggested in the conclusion of this article.

show abstract

“…To be classified as sparkling wine, the carbonation level must reach a level greater than 2 volumes of CO 2 (Bugher 2020). Traditional champagne is carbonated to approximately 4.6 volumes of CO 2 but can be found as high as 6 volumes of CO 2 (Moriaux et al 2018). In the beer industry, most craft and lager-style beers are carbonated to 2.4-2.6 volumes of CO 2 , but this depends on the style.…”

Section: Carbonation Levelsmentioning

confidence: 99%

A Guide to Carbonating Beverages at Small Scale

Song

Wendrick

Sims

et al. 2020

EDIS

View full text Add to dashboard Cite

The objective of this new 5-page guide is to provide information on how to successfully carbonate beverages on a small scale. Included is information on the benefits of carbonation, common carbonation levels, pros and cons of different carbonation methods, standard procedures to achieve a specific carbonation level, and economic considerations for manufacturers. Written by Xuwei Song, Nicholas Wendrick, Charles A. Sims, and Andrew MacIntosh, and published by the UF/IFAS Food Science and Human Nutrition Department.https://edis.ifas.ufl.edu/fs379

show abstract

Monitoring gas-phase CO2 in the headspace of champagne glasses through combined diode laser spectrometry and micro-gas chromatography analysis

Cited by 26 publications

References 36 publications

Unveiling Carbon Dioxide and Ethanol Diffusion in Carbonated Water-Ethanol Mixtures by Molecular Dynamics Simulations

Unveiling Carbon Dioxide and Ethanol Diffusion in Carbonated Water-Ethanol Mixtures by Molecular Dynamics Simulations

Nanostructured metal oxide semiconductor-based sensors for greenhouse gas detection: progress and challenges

A Guide to Carbonating Beverages at Small Scale

Contact Info

Product

Resources

About