000126262 001__ 126262
000126262 005__ 20241125101147.0
000126262 0247_ $$2doi$$a10.1016/j.foodchem.2023.136092
000126262 0248_ $$2sideral$$a133616
000126262 037__ $$aART-2023-133616
000126262 041__ $$aeng
000126262 100__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza
000126262 245__ $$aA method for the quantitative and reversible trapping of sulfidic gases from headspaces and its application to the study of wine reductive off-odors
000126262 260__ $$c2023
000126262 5060_ $$aAccess copy available to the general public$$fUnrestricted
000126262 5203_ $$aSome relevant food systems release tiny amounts of sulfidic gases, whose measurement is difficult because of their inherent instability. The present paper demonstrates that Cu(I) solutions trap quantitatively and stabilize sulfidic gases. Once trapped, the gases remain stable for weeks at 4 °C and at least 8 days at 75 °C. Trapped gases can be quantitatively released with tris(2-carboxyethyl) phosphine (TCEP) and brine dilution and then determined by GC. Trapping solutions, placed in 20-mL opened vials housed in 100 mL hermetically-sealed flasks containing wine in anoxia, have been used to monitor the release of sulfidic gases by wines, revealing that at 50 °C, up to 400 μg/L of H2S and 58 μg/L of MeSH can be released in 68 days, and 3–5 times more at 75 °C in 28 days. The possibility to differentiate between released and accumulated amounts provides key clues to understanding the fate of sulfidic gases in wine and other food systems.
000126262 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000126262 590__ $$a8.5$$b2023
000126262 592__ $$a1.745$$b2023
000126262 591__ $$aCHEMISTRY, APPLIED$$b5 / 74 = 0.068$$c2023$$dQ1$$eT1
000126262 593__ $$aAnalytical Chemistry$$c2023$$dQ1
000126262 591__ $$aNUTRITION & DIETETICS$$b4 / 114 = 0.035$$c2023$$dQ1$$eT1
000126262 593__ $$aMedicine (miscellaneous)$$c2023$$dQ1
000126262 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b8 / 173 = 0.046$$c2023$$dQ1$$eT1
000126262 593__ $$aFood Science$$c2023$$dQ1
000126262 594__ $$a16.3$$b2023
000126262 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000126262 700__ $$0(orcid)0000-0003-3579-1378$$aSánchez-Gimeno, D.$$uUniversidad de Zaragoza
000126262 700__ $$0(orcid)0000-0002-3348-0843$$aOntañón, I.$$uUniversidad de Zaragoza
000126262 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000126262 773__ $$g421 (2023), 136092 [11 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146
000126262 8564_ $$s1146262$$uhttps://zaguan.unizar.es/record/126262/files/texto_completo.pdf$$yVersión publicada
000126262 8564_ $$s2647310$$uhttps://zaguan.unizar.es/record/126262/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000126262 909CO $$ooai:zaguan.unizar.es:126262$$particulos$$pdriver
000126262 951__ $$a2024-11-22-12:05:08
000126262 980__ $$aARTICLE