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Food Chem

Title:		Monitoring gas-phase CO(2) in the headspace of champagne glasses through combined diode laser spectrometry and micro-gas chromatography analysis
Author(s):		Moriaux AL; Vallon R; Parvitte B; Zeninari V; Liger-Belair G; Cilindre C;
Address:		"Equipe Effervescence, Champagne et Applications, Groupe de Spectrometrie Moleculaire et Applications (GSMA), UMR CNRS 7331, Universite de Reims Champagne-Ardenne, B.P.1039, 51687 Reims Cedex 2, France. Equipe Effervescence, Champagne et Applications, Groupe de Spectrometrie Moleculaire et Applications (GSMA), UMR CNRS 7331, Universite de Reims Champagne-Ardenne, B.P.1039, 51687 Reims Cedex 2, France. Electronic address: clara.cilindre@univ-reims.fr"
Journal Title:		Food Chem
Year:		2018
Volume:		20180427
Issue:
Page Number:		255 - 262
DOI:		10.1016/j.foodchem.2018.04.094
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"During Champagne or sparkling wine tasting, gas-phase CO(2) and volatile organic compounds invade the headspace above glasses, thus progressively modifying the chemical space perceived by the consumer. Gas-phase CO(2) in excess can even cause a very unpleasant tingling sensation perturbing both ortho- and retronasal olfactory perception. Monitoring as accurately as possible the level of gas-phase CO(2) above glasses is therefore a challenge of importance aimed at better understanding the close relationship between the release of CO(2) and a collection of various tasting parameters. Here, the concentration of CO(2) found in the headspace of champagne glasses served under multivariate conditions was accurately monitored, all along the 10?ª+min following pouring, through a new combined approach by a CO(2)-Diode Laser Sensor and micro-gas chromatography. Our results show the strong impact of various tasting conditions (volume dispensed, intensity of effervescence, and glass shape) on the release of gas-phase CO(2) above the champagne surface"
Keywords:		"Carbon Dioxide/*analysis Chromatography, Gas/instrumentation/*methods Equipment Design Food Analysis/instrumentation/methods Lasers, Semiconductor Spectrum Analysis/instrumentation/*methods Volatile Organic Compounds/analysis Wine/*analysis Co(2) Champagn;"
Notes:		"MedlineMoriaux, Anne-Laure Vallon, Raphael Parvitte, Bertrand Zeninari, Virginie Liger-Belair, Gerard Cilindre, Clara eng England 2018/06/02 Food Chem. 2018 Oct 30; 264:255-262. doi: 10.1016/j.foodchem.2018.04.094. Epub 2018 Apr 27"