Monitoring gas-phase CO2 in the headspace of champagne glasses through combined diode laser spectrometry and micro-gas chromatography analysis.
Food Chem
; 264: 255-262, 2018 Oct 30.
Article
em En
| MEDLINE
| ID: mdl-29853374
ABSTRACT
During Champagne or sparkling wine tasting, gas-phase CO2 and volatile organic compounds invade the headspace above glasses, thus progressively modifying the chemical space perceived by the consumer. Gas-phase CO2 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 CO2 above glasses is therefore a challenge of importance aimed at better understanding the close relationship between the release of CO2 and a collection of various tasting parameters. Here, the concentration of CO2 found in the headspace of champagne glasses served under multivariate conditions was accurately monitored, all along the 10â¯min following pouring, through a new combined approach by a CO2-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 CO2 above the champagne surface.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Análise Espectral
/
Vinho
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Dióxido de Carbono
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Cromatografia Gasosa
Idioma:
En
Ano de publicação:
2018
Tipo de documento:
Article