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Sorption of wine volatile phenols by yeast lees
Food Chemistry, 2005The capacity of Saccharomyces cerevisiae yeast lees to sorb 4-ethylguaiacol and 4-ethylphenol was investigated in a synthetic medium and in wine. Active dried yeast was more effective when volatile phenols were diluted in red wine. Partition coefficients between wine model solution and wine yeast lees were determined and compared with those measured ...
David Chassagne +3 more
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Synthesis of volatile phenols by Saccharomyces cerevisiae in wines
Journal of the Science of Food and Agriculture, 1993AbstractVinylphenols (4‐vinylphenol and 4‐vinylguaiacol) are natural constituents of wine and can play a role in wine aroma. However, only white wines contain important quantities of these volatile substances which, beyond a certain concentration (limit threshold = 725 μg litre−1 of 4‐vinylguaiacol+4‐vinylphenol (1:1)), can be responsible for a ...
Pascal Chatonnet +3 more
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Sorption and diffusion properties of volatile phenols into cork
Food Chemistry, 2010Abstract The sorption and diffusion properties of seven common volatile phenols in hydro-alcoholic medium placed in contact with natural cork were investigated to determine the influence of cork closures on the concentration of these compounds in wine.
Karbowiak, Thomas +3 more
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[Volatile phenolic compounds in white wines].
Prikladnaia biokhimiia i mikrobiologiia, 1978By gas-liquid chromatography the following volatile phenols were identified in extracts and distillates of white table wines prepared with the aid of husks and pulp used in fermentation: phenol, m-cresol, guaicol, ethyl-4-phenol, vinyl-4-phenol, eugenol, tyrosol; phenol, m-cresol, guaicol, ethyl-4-phenol, vinyl-4-phenol.
M Ia, Dzhakhua +2 more
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Adsorption of Volatile Phenol in Coking Wastewater by Diatomite
Advanced Materials Research, 2012Coal process wastewater that discharged from coal conversion processes usually contains volatile phenol in high concentration. As a natural mineral, diatomite demonstrates its excellent adsorption performance especially in organic pollutants removal.
Qi Yuan Gu, Gen Wu, Xi Ning Lu
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Further volatile phenols of latakia tobacco leaf
Phytochemistry, 1969Abstract The phenolic extract of Latakia tobacco was analysed by conversion of the phenols to their corresponding acetates and separation of the components by capillary gas chromatography. Thirty-eight phenols have been identified by comparison with authentic compounds on three stationary phases.
W.J. Irvine, M.J. Saxby
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Determination of volatile phenols in fino sherry wines
Analytica Chimica Acta, 2002An easy, fast and reliable analytical method is proposed to determine the concentration of volatile phenols (ethyl- and vinylphenols) in fino sherry wines. The technique employed is a single stage sample treatment by solid-phase extraction (SPE) following a simple, fast procedure that enables 12 samples to be extracted simultaneously and requires a ...
Cristina Domı́nguez +2 more
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Phenolic composition of monovarietal red wines regarding volatile phenols and its precursors
European Food Research and Technology, 2018The aim of this study was to characterise and compare wines from different grape varieties focusing on the volatile phenols and on the respective precursor compounds, both on the free form (p-coumaric, ferulic and caffeic acids) and as tartaric esters of hydroxycinnamic acids (caftaric, coutaric and fertaric acids).
Lima, Adriana +4 more
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Fecal steroids and urinary volatile phenols in four Scandinavian populations
Nutrition and Cancer, 1982Population samples from 4 study areas showing a 3-fold variation in large bowel cancer incidence were investigated for fecal bile acid loss and concentration, fecal neutral steroid loss and concentration, and urinary loss of volatile phenols. Each sample consisted of 30 randomly selected men, aged 50-59 years.
M J, Hill +3 more
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Cellulose as carrier of tart cherry phenolics and volatiles
2019Potential for use of cellulose as a tool for preparation of functional food additives was investigated in this study. For that purpose, adsorption of phenolics and volatiles of tart cherry juice on cellulose were tested out. For preparation, the used juice amount was constant and cellulose amounts varied (2.5, 5, 7.5 and 10%).
Vukoja, Josipa +4 more
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