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Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wines.
J Agric Food Chem. 2009 Jun 10; 57(11):4680-90.JA

Abstract

3-Alkyl-2-methoxypyrazines (MPs) represent an important and potent class of grape- and insect-derived odor-active compounds associated with wine quality. Thirty nanograms per liter each of 3-isobutyl-2-methoxypyrazine (IBMP), 3-isopropyl-2-methoxypyrazine (IPMP), and 3-sec-butyl-2-methoxypyrazine (SBMP) was added to Riesling and Cabernet Franc wines and monitored with headspace solid-phase microextraction and gas chromatography-mass spectrometry over 18 months to investigate the effects of various closure and packaging options on MPs. Changes in MP concentrations during bottle aging varied with closure/packaging option, with the greatest decrease evident in Tetrapak cartons. After 18 months, IBMP, IPMP, and SBMP in both Tetrapak-stored wines decreased by approximately 45, 32, and 26%, respectively. Similar changes were observed in other impact odorants to previous studies, including a greater decrease in odorant concentrations in wines closed with synthetic corks compared to natural corks and screw caps. These differences are thought to be due to the differential sorptive capacities of the various closure types. Overall, the data suggest that differences in gas permeability/contribution from the different closure and packaging options strongly associate with changes in wine composition during aging.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Blake A
Department of Biological Sciences, Brock University, St Catharines, Ontario, Canada.
Kotseridis Y
No affiliation info available
Brindle ID
No affiliation info available
Inglis D
No affiliation info available
Sears M
No affiliation info available
Pickering GJ
No affiliation info available

MeSH

Food PackagingOdorantsPyrazinesVolatilizationWine

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19432423

Citation

Blake, Amy, et al. "Effect of Closure and Packaging Type On 3-alkyl-2-methoxypyrazines and Other Impact Odorants of Riesling and Cabernet Franc Wines." Journal of Agricultural and Food Chemistry, vol. 57, no. 11, 2009, pp. 4680-90.
Blake A, Kotseridis Y, Brindle ID, et al. Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wines. J Agric Food Chem. 2009;57(11):4680-90.
Blake, A., Kotseridis, Y., Brindle, I. D., Inglis, D., Sears, M., & Pickering, G. J. (2009). Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wines. Journal of Agricultural and Food Chemistry, 57(11), 4680-90. https://doi.org/10.1021/jf803720k
Blake A, et al. Effect of Closure and Packaging Type On 3-alkyl-2-methoxypyrazines and Other Impact Odorants of Riesling and Cabernet Franc Wines. J Agric Food Chem. 2009 Jun 10;57(11):4680-90. PubMed PMID: 19432423.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wines. AU - Blake,Amy, AU - Kotseridis,Yorgos, AU - Brindle,Ian D, AU - Inglis,Debbie, AU - Sears,M, AU - Pickering,Gary J, PY - 2009/5/13/entrez PY - 2009/5/13/pubmed PY - 2009/7/29/medline SP - 4680 EP - 90 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 11 N2 - 3-Alkyl-2-methoxypyrazines (MPs) represent an important and potent class of grape- and insect-derived odor-active compounds associated with wine quality. Thirty nanograms per liter each of 3-isobutyl-2-methoxypyrazine (IBMP), 3-isopropyl-2-methoxypyrazine (IPMP), and 3-sec-butyl-2-methoxypyrazine (SBMP) was added to Riesling and Cabernet Franc wines and monitored with headspace solid-phase microextraction and gas chromatography-mass spectrometry over 18 months to investigate the effects of various closure and packaging options on MPs. Changes in MP concentrations during bottle aging varied with closure/packaging option, with the greatest decrease evident in Tetrapak cartons. After 18 months, IBMP, IPMP, and SBMP in both Tetrapak-stored wines decreased by approximately 45, 32, and 26%, respectively. Similar changes were observed in other impact odorants to previous studies, including a greater decrease in odorant concentrations in wines closed with synthetic corks compared to natural corks and screw caps. These differences are thought to be due to the differential sorptive capacities of the various closure types. Overall, the data suggest that differences in gas permeability/contribution from the different closure and packaging options strongly associate with changes in wine composition during aging. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19432423/Effect_of_closure_and_packaging_type_on_3_alkyl_2_methoxypyrazines_and_other_impact_odorants_of_Riesling_and_Cabernet_Franc_wines_ L2 - https://doi.org/10.1021/jf803720k DB - PRIME DP - Unbound Medicine ER -