Destruction of chloroanisoles by using a hydrogen peroxide activated method and its application to remove chloroanisoles from cork stoppers

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 23, 2011, Pages 12589-12597

  Recio, Eliseo ^a   Álvarez Rodríguez, María Luisa ^b   Rumbero, Angel ^c   Garzón, Enrique ^b   Coque, Juan José R ^b  

^a Institute of Biotechnology INBIOTEC Parque Científico de León   (Spain)

^b UNIVERSITY OF LEÓN   (Spain)

^c UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

2,4,6 trichloroanisole; Cork stopper; hydrogen peroxide; moldy musty taint; pentachloroanisole; wine

Indexed keywords

2 ,4 ,6-TRICHLOROANISOLE; ALKALINE CONDITIONS; CHEMICAL METHOD; CHLORIDE IONS; CHLOROANISOLES; CORK INDUSTRY; CORK STOPPER; CORK STOPPERS; MOLDY-MUSTY TAINT; MOLYBDATE IONS; NATURAL CORK; OPTIMAL CONDITIONS; PENTACHLOROANISOLE;

ALKALINITY; CHLORINE COMPOUNDS; HYDROGEN; IONS; OXIDATION; WINE;

HYDROGEN PEROXIDE;

2,4,6 TRICHLOROANISOLE; 2,4,6-TRICHLOROANISOLE; ANISOLE DERIVATIVE; HYDROGEN PEROXIDE; PENTACHLOROANISOLE;

ARTICLE; CHEMISTRY; FOOD CONTAMINATION; FOOD PACKAGING; INSTRUMENTATION; OAK; ODOR; TASTE; WINE;

ANISOLES; FOOD CONTAMINATION; FOOD PACKAGING; HYDROGEN PEROXIDE; ODORS; QUERCUS; TASTE; WINE;

EID: 83055169914     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2035753     Document Type: Article

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