3,3‐diethoxybutan‐2‐one and 1,1,3‐triethoxypropane: Acetals in spirits distilled from <i>Vitis vinifera</i> grape wines

Williams, Patrick J.; Strauss, Christopher R.

doi:10.1002/jsfa.2740260810

Cited by 19 publications

(12 citation statements)

References 18 publications

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“…Fatty acids decrease in parallel, but acetic acid arises as a consequence of its extraction from wood where it is formed during barrel making or by the oxidation of ethanol (Reazin and others 1976;Reazin 1981). Likewise, carbonyl compounds react with ethanol to yield cetals and acetals (Williams and Strauss 1975), which are more pleasant than the respective cetones and aldehydes.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Cider Brandy on the Basis of Aging Time

Madrera¹,

Gomis²,

Alonso³

2003

Journal of Food Science

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To characterize cider brandies on the basis of age, chemometric techniques (principal component analysis, linear discriminant analysis, and Bayesean analysis) together with contents of volatile, furanic, and phenolic compounds were used. Significant principal components computed by a double cross-validation procedure allowed us to visualize the structure of the database as a function of the aging time to which the cider brandies had been subjected. Feasible and robust discriminant rules were computed and validated by a cross-validation procedure that allowed suitable classification of fresh and aged brandies, obtaining classification hits > 90%. The most discriminant variables for characterizing cider brandies according to their aging level were as follows: ethyl caprylate > ethyl isovalerate > 1-propanol > hexyl acetate.

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Section: Introductionmentioning

confidence: 99%

Characterization of Cider Brandy on the Basis of Aging Time

Madrera¹,

Gomis²,

Alonso³

2003

Journal of Food Science

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“…The equilibrium between the aldehyde and the acetal is highly dependent on alcohol concentration and pH, again making accurate quantitation of either the aldehyde or the acetal dependent on the analytical conditions (e.g., sample dilution, solvent extraction, etc.) (30).…”

Section: Chemical Reactions Of Aldehydes In Grapes Andmentioning

confidence: 95%

“…As discussed by Williams and Strauss (30) acetals generally have less intense aromas than the corresponding alcohols and aldehydes. 1,1,3-Triethoxypropane and diethoxybutan-2-one (derived from acrolein and diacetyl, respectively) are common acetals in the heads fractions from continuous stills; acetals from other aldehydes including acetaldehyde, propanal, isobutanal, and isovaleraldeyde are also common (30). The equilibrium between the aldehyde and the acetal is highly dependent on alcohol concentration and pH, again making accurate quantitation of either the aldehyde or the acetal dependent on the analytical conditions (e.g., sample dilution, solvent extraction, etc.)…”

Section: Chemical Reactions Of Aldehydes In Grapes Andmentioning

confidence: 99%

Characterization and Measurement of Aldehydes in Wine

Ebeler

Spaulding

1998

ACS Symposium Series

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Short chain, volatile aldehydes contribute important sensory properties to wines and can affect aging and color stability. Methods for measuring these compounds in grapes, musts, and wines have been available for some time, however, they can be time-consuming, non specific, or result in artifact formation during analysis. Reactions with bisulfite and phenolics also complicate analyses.A gas chromatographic procedure for analysis of volatile aldehydes has been developed where the aldehydes are reacted with cysteamine to form stable thiazolidine derivatives. We evaluated this procedure for the analysis of short-chain saturated aldehydes (formaldehyde, acetaldehyde, propionaldehyde, etc.) in white and red wines. The method provides the opportunity to monitor individual aldehyde levels in wine during fermentation and aging and to evaluate the effects that aldehyde formation may have on wine flavor.Short chain, volatile aldehydes are important to the flavor of a number of foods and beverages, including wine, contributing flavor characteristics ranging from "applelike" to "citrus-like" to "nutty" depending on the chemical structure (Table 1). In wine, acetaldehyde is generally the aldehyde present in highest concentrations. It has a reported sensory threshold of 100 -125 mg/L (1) and is an important flavor constituent of sherry and aged wines. Guth and co-workers in a separate chapter of this volume have shown that acetaldehyde and isovaleraldehyde are also important odor impact compounds in Gewurztraminer and Scheurebe wines. However, the concentrations, flavor properties, and sensory thresholds of other aldehydes in wine and alcoholic beverages are largely unknown.Aldehydes also affect the aging characteristics and color stability of wines. Reactions with S0 2 decrease the amount of free S0 2 available to act as an antioxidant during wine storage. Acetaldehyde in particular can catalyze the condensation of flavonoids to form polymeric pigments which directly affect the taste and color of red wines (2).Finally, the aldehydes are highly reactive and can bind in vivo to biological nucleophiles such as proteins, DNA, cellular membranes, and enzymes, resulting in toxic, mutagenic, and carcinogenic effects (3-6) . Whether aldehydes consumed in foods and beverages exhibit significant absorption and reactivity in vivo is not clear. 166

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“…acetal formation. 20 Headspace sampling is a particularly attractive alternative since little or no sample preparation is required and the possibilities for artefact formation are minimal. In the case of alcoholic beverages, the very feature of high dilution is an advantage for headspace sampling since most beverages are homogeneous and those factors which control the equilibrium of aroma volatiles between the liquid and vapour phases are more nearly ideal.…”

Section: Introductionmentioning

confidence: 99%

Apparatus and Procedure for Reproducible, High-Resolution Gas Chromatographic Analysis of Alcoholic Beverage Headspace Volatiles

Williams

Strauss

1977

Journal of the Institute of Brewing

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A readily established method is reported for concentrating headspace volatiles on a bed of the porous polymer, Chromosorb 105. The trapped components are transferred by a desorption tech nique onto a small plug of SF96 coated support material. The volatiles can then be injected onto a high-resolution gas chromatographic column by a simple process.The apparatus required and the steps involved in the procedure are discussed in detail. The precision of the method for the quantitative determination of alcoholic beverage headspace volatiles is assessed for a range of typical compounds.Examples are given of applications of the technique to the analysis of alcoholic spirits and beverages.

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3,3‐diethoxybutan‐2‐one and 1,1,3‐triethoxypropane: Acetals in spirits distilled from Vitis vinifera grape wines

Cited by 19 publications

References 18 publications

Characterization of Cider Brandy on the Basis of Aging Time

Characterization of Cider Brandy on the Basis of Aging Time

Characterization and Measurement of Aldehydes in Wine

Apparatus and Procedure for Reproducible, High-Resolution Gas Chromatographic Analysis of Alcoholic Beverage Headspace Volatiles

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