| Title: | Free versus droplet-bound aroma compounds in sparkling beverages |
| Author(s): | Zeinali S; Natalia Wieczorek M; Pawliszyn J; |
| Address: | "Department of Chemistry, University of Waterloo, Waterloo, Ontario N2L 3G1, Canada. Department of Chemistry, University of Waterloo, Waterloo, Ontario N2L 3G1, Canada. Electronic address: janusz@uwaterloo.ca" |
| DOI: | 10.1016/j.foodchem.2021.131985 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The initial experience of a beverage's flavor after opening the bottle is created by a combination of the gas phase and droplet-bound odorants. However, most studies do not consider this combination, and focus on the odor-active components in the liquid or gas phase, separately. To cover this aspect, a filter from pyrolyzed polyacrylonitrile fiber was packed inside thermal desorption unit liner and used for trapping droplet-bound odorants. Additionally, polydimethylsiloxane coated thin-film was applied for extraction of gas-phase aroma. Following trapping/extraction, the devices were desorbed and compounds were separated using GC-MS. The odorants in commercial sparkling beverages were quantified immediately after opening the bottle to mimic real-life conditions of the consumer's experience of the flavor. The reported results provide a more comprehensive understanding of flavor perception in effervescent drinks by considering both gas and droplet phase" |
| Keywords: | *Beverages/analysis Gas Chromatography-Mass Spectrometry *Odorants/analysis Taste *Volatile Organic Compounds/analysis Droplet Filtration Flavor perception Furfural (PubChem CID: 7362) Sample preparation Sparkling beverage Thin-film microextraction citron; |
| Notes: | "MedlineZeinali, Shakiba Natalia Wieczorek, Martyna Pawliszyn, Janusz eng England 2022/01/16 Food Chem. 2022 Jun 1; 378:131985. doi: 10.1016/j.foodchem.2021.131985. Epub 2022 Jan 7" |
