메뉴 건너뛰기




Volumn 3, Issue , 2015, Pages 76-87

Protection of methionol against oxidation by oxygen scavenger: An experimental and modelling approach in wine model solution

Author keywords

Methionol; Modelling; Oxidation; Oxygen scavenger; Wine

Indexed keywords


EID: 85027941575     PISSN: 22142894     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fpsl.2015.01.002     Document Type: Article
Times cited : (14)

References (35)
  • 1
    • 1942536651 scopus 로고    scopus 로고
    • Effect of water on the oxygen barrier properties of poly (ethylene terephthalate) and polylactide films
    • Auras R., Harte B., Selke S. Effect of water on the oxygen barrier properties of poly (ethylene terephthalate) and polylactide films. Journal of Applied Polymer Science 2003, 92:1790-1803.
    • (2003) Journal of Applied Polymer Science , vol.92 , pp. 1790-1803
    • Auras, R.1    Harte, B.2    Selke, S.3
  • 2
    • 84884541730 scopus 로고    scopus 로고
    • Changes in nutritional and sensory properties of orange juice packed in PET bottles: An experimental and modelling approach
    • Bacigalupi C., Lemaistre M.H., Boutroy N., Bunel C., Peyron S., Guillard V., et al. Changes in nutritional and sensory properties of orange juice packed in PET bottles: An experimental and modelling approach. Food Chemistry 2013, 141:3827-3836. 10.1016/j.foodchem.2013.06.076.
    • (2013) Food Chemistry , vol.141 , pp. 3827-3836
    • Bacigalupi, C.1    Lemaistre, M.H.2    Boutroy, N.3    Bunel, C.4    Peyron, S.5    Guillard, V.6
  • 3
    • 78349278524 scopus 로고    scopus 로고
    • Evaluation of absorption kinetics of oxygen scavenger sachets using response surface methodology
    • Braga L.R., Sarantópoulos C.I.G.L., Peres L., Braga J.W.B. Evaluation of absorption kinetics of oxygen scavenger sachets using response surface methodology. Packaging Technology and Science 2010, 23:351-361. 10.1002/pts.
    • (2010) Packaging Technology and Science , vol.23 , pp. 351-361
    • Braga, L.R.1    Sarantópoulos, C.I.G.L.2    Peres, L.3    Braga, J.W.B.4
  • 4
    • 33645321655 scopus 로고    scopus 로고
    • Changes in volatile composition of Madeira wines during their oxidative ageing
    • Câmara J.S., Alves M.A., Marques J.C. Changes in volatile composition of Madeira wines during their oxidative ageing. Analytica Chimica Acta 2006, 563:188-197. 10.1016/j.aca.2005.10.031.
    • (2006) Analytica Chimica Acta , vol.563 , pp. 188-197
    • Câmara, J.S.1    Alves, M.A.2    Marques, J.C.3
  • 5
    • 0037559361 scopus 로고    scopus 로고
    • Active modified atmosphere packaging of fresh fruits and vegetables: Modeling with tomatoes and oxygen absorber
    • Charles F., Sanchez J., Gontard N. Active modified atmosphere packaging of fresh fruits and vegetables: Modeling with tomatoes and oxygen absorber. Journal of Food Science 2003, 68:1736-1742.
    • (2003) Journal of Food Science , vol.68 , pp. 1736-1742
    • Charles, F.1    Sanchez, J.2    Gontard, N.3
  • 6
    • 22544454164 scopus 로고    scopus 로고
    • Absorption kinetics of oxygen and carbon dioxide scavengers as part of active modified atmosphere packaging
    • Charles F., Sanchez J., Gontard N. Absorption kinetics of oxygen and carbon dioxide scavengers as part of active modified atmosphere packaging. Journal of Food Engineering 2006, 72:1-7. 10.1016/j.jfoodeng.2004.11.006.
    • (2006) Journal of Food Engineering , vol.72 , pp. 1-7
    • Charles, F.1    Sanchez, J.2    Gontard, N.3
  • 7
    • 34247882082 scopus 로고    scopus 로고
    • An assessment of the role played by some oxidation-related aldehydes in wine aroma
    • Culleré L., Cacho J., Ferreira V. An assessment of the role played by some oxidation-related aldehydes in wine aroma. Journal of Agricultural and Food Chemistry 2007, 55:876-881.
    • (2007) Journal of Agricultural and Food Chemistry , vol.55 , pp. 876-881
    • Culleré, L.1    Cacho, J.2    Ferreira, V.3
  • 9
    • 80955180923 scopus 로고    scopus 로고
    • Measurement of the oxygen transmission rate of co-extruded wine bottle closures using a luminescence-based technique
    • Diéval J.-B., Vidal S., Aagaard O. Measurement of the oxygen transmission rate of co-extruded wine bottle closures using a luminescence-based technique. Packaging Technology and Science 2011, 24:375-385. 10.1002/pts.
    • (2011) Packaging Technology and Science , vol.24 , pp. 375-385
    • Diéval, J.-B.1    Vidal, S.2    Aagaard, O.3
  • 10
    • 0003032352 scopus 로고    scopus 로고
    • Isolation and identification of odorants generated in wine during its oxidation: A gas chromatography-olfactometric study
    • Escudero A., Cacho J., Ferreira V. Isolation and identification of odorants generated in wine during its oxidation: A gas chromatography-olfactometric study. European Food Research and Technology 2000, 211:105-110.
    • (2000) European Food Research and Technology , vol.211 , pp. 105-110
    • Escudero, A.1    Cacho, J.2    Ferreira, V.3
  • 12
    • 84879603254 scopus 로고    scopus 로고
    • Effect of relative humidity and temperature on absorption kinetics of two types of oxygen scavengers for packaged food
    • Feng S., Luo Z., Shao S., Wu B., Ying T. Effect of relative humidity and temperature on absorption kinetics of two types of oxygen scavengers for packaged food. International Journal of Food Science and Technology 2013, 48:1390-1395. 10.1111/ijfs.12100.
    • (2013) International Journal of Food Science and Technology , vol.48 , pp. 1390-1395
    • Feng, S.1    Luo, Z.2    Shao, S.3    Wu, B.4    Ying, T.5
  • 13
    • 0034756659 scopus 로고    scopus 로고
    • Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines
    • Ferreira V., Aznar M., López R., Cacho J. Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. Journal of Agricultural and Food Chemistry 2001, 49:4818-4824.
    • (2001) Journal of Agricultural and Food Chemistry , vol.49 , pp. 4818-4824
    • Ferreira, V.1    Aznar, M.2    López, R.3    Cacho, J.4
  • 14
    • 0034283742 scopus 로고    scopus 로고
    • Quantitative determination of the odorants of young red wines from different grape varieties
    • Ferreira V., Lopez R., Cacho J.F. Quantitative determination of the odorants of young red wines from different grape varieties. Journal of the Science of Food and Agriculture 2000, 80:1659-1667.
    • (2000) Journal of the Science of Food and Agriculture , vol.80 , pp. 1659-1667
    • Ferreira, V.1    Lopez, R.2    Cacho, J.F.3
  • 16
    • 70349678660 scopus 로고    scopus 로고
    • Changes on enological parameters of white wine packaged in bag-in-box during secondary shelf life
    • Fu Y., Lim L.-T., Mc Nicholas P.D. Changes on enological parameters of white wine packaged in bag-in-box during secondary shelf life. Journal of Food Science 2009, 74:C608-C618. 10.1111/j.1750-3841.2009.01316.x.
    • (2009) Journal of Food Science , vol.74 , pp. C608-C618
    • Fu, Y.1    Lim, L.-T.2    Mc Nicholas, P.D.3
  • 17
    • 79952581163 scopus 로고    scopus 로고
    • Influence of composition on structure and barrier properties of active PET films for food packaging applications
    • Galdi M.R., Incarnato L. Influence of composition on structure and barrier properties of active PET films for food packaging applications. Packaging Technology and Science 2011, 24:89-102. 10.1002/pts.
    • (2011) Packaging Technology and Science , vol.24 , pp. 89-102
    • Galdi, M.R.1    Incarnato, L.2
  • 19
    • 34648828916 scopus 로고    scopus 로고
    • Oxidative stability of red wine stored in packages with different oxygen permeability
    • Giovanelli G., Brenna O.V. Oxidative stability of red wine stored in packages with different oxygen permeability. European Food Research and Technology 2006, 226:169-179. 10.1007/s00217-006-0523-6.
    • (2006) European Food Research and Technology , vol.226 , pp. 169-179
    • Giovanelli, G.1    Brenna, O.V.2
  • 20
    • 84868092921 scopus 로고    scopus 로고
    • The combined effects of storage temperature and packaging type on the sensory and chemical properties of chardonnay
    • Hopfer H., Ebeler S.E., Heymann H. The combined effects of storage temperature and packaging type on the sensory and chemical properties of chardonnay. Journal of Agricultural and Food Chemistry 2012, 60:10743-10754.
    • (2012) Journal of Agricultural and Food Chemistry , vol.60 , pp. 10743-10754
    • Hopfer, H.1    Ebeler, S.E.2    Heymann, H.3
  • 22
    • 80455134837 scopus 로고    scopus 로고
    • Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life
    • Lee D.-H., Kang B.-S., Park H.-J. Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life. Journal of Agricultural and Food Chemistry 2011, 59:11657-11666. 10.1021/jf200759d.
    • (2011) Journal of Agricultural and Food Chemistry , vol.59 , pp. 11657-11666
    • Lee, D.-H.1    Kang, B.-S.2    Park, H.-J.3
  • 23
  • 25
    • 78751645999 scopus 로고    scopus 로고
    • Mechanistic model to couple oxygen transfer with ascorbic acid oxidation kinetics in model solid food
    • Pénicaud C., Broyart B., Peyron S., Gontard N., Guillard V. Mechanistic model to couple oxygen transfer with ascorbic acid oxidation kinetics in model solid food. Journal of Food Engineering 2011, 104:96-104. 10.1016/j.jfoodeng.2010.11.033.
    • (2011) Journal of Food Engineering , vol.104 , pp. 96-104
    • Pénicaud, C.1    Broyart, B.2    Peyron, S.3    Gontard, N.4    Guillard, V.5
  • 26
    • 67649378442 scopus 로고    scopus 로고
    • Factors determining the transport coefficients of aroma compounds through polyethylene films
    • Peychès-Bach A., Moutounet M., Peyron S., Chalier P. Factors determining the transport coefficients of aroma compounds through polyethylene films. Journal of Food Engineering 2009, 95:45-53. 10.1016/j.jfoodeng.2009.04.012.
    • (2009) Journal of Food Engineering , vol.95 , pp. 45-53
    • Peychès-Bach, A.1    Moutounet, M.2    Peyron, S.3    Chalier, P.4
  • 27
    • 0002127879 scopus 로고
    • Active packaging in polymer films
    • Springer, US, M.L. Rooney (Ed.)
    • Rooney M.L. Active packaging in polymer films. Active food packaging 1995, 74-110. Springer, US. M.L. Rooney (Ed.).
    • (1995) Active food packaging , pp. 74-110
    • Rooney, M.L.1
  • 28
    • 84873738753 scopus 로고    scopus 로고
    • Compensation of pinhole defects in food packages by application of iron-based oxygen scavenging multilayer films
    • Sängerlaub S., Gibis D., Kirchhoff E., Tittjung M., Schmid M., Müller K. Compensation of pinhole defects in food packages by application of iron-based oxygen scavenging multilayer films. Packaging Technology and Science 2013, 26:17-30. 10.1002/pts.
    • (2013) Packaging Technology and Science , vol.26 , pp. 17-30
    • Sängerlaub, S.1    Gibis, D.2    Kirchhoff, E.3    Tittjung, M.4    Schmid, M.5    Müller, K.6
  • 29
    • 0037471594 scopus 로고    scopus 로고
    • Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines
    • Silva Ferreira A.C., Rodrigues P., Hogg T., Guedes De Pinho P. Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines. Journal of Agricultural and Food Chemistry 2003, 51:727-732. 10.1021/jf025934g.
    • (2003) Journal of Agricultural and Food Chemistry , vol.51 , pp. 727-732
    • Silva Ferreira, A.C.1    Rodrigues, P.2    Hogg, T.3    Guedes De Pinho, P.4
  • 31
    • 80052272687 scopus 로고    scopus 로고
    • Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol
    • Tosi E., Fedrizzi B., Azzolini M., Finato F., Simonato B., Zapparoli G. Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol. Food Chemistry 2012, 130:370-375. 10.1016/j.foodchem.2011.07.053.
    • (2012) Food Chemistry , vol.130 , pp. 370-375
    • Tosi, E.1    Fedrizzi, B.2    Azzolini, M.3    Finato, F.4    Simonato, B.5    Zapparoli, G.6
  • 32
    • 84879745816 scopus 로고    scopus 로고
    • Oxygen contribution to wine aroma evolution during bottle aging
    • Ugliano M. Oxygen contribution to wine aroma evolution during bottle aging. Journal of Agricultural and Food Chemistry 2013, 61:6125-6136. 10.1021/jf400810v.
    • (2013) Journal of Agricultural and Food Chemistry , vol.61 , pp. 6125-6136
    • Ugliano, M.1
  • 33
    • 84892351134 scopus 로고    scopus 로고
    • Yeast and wine flavour
    • Springer Life Sciences, M.V. Moreno-Arribas, M.C. Polo (Eds.)
    • Ugliano M., Henschke P.A. Yeast and wine flavour. Wine chemistry and biochemistry 2009, 313-392. Springer Life Sciences. M.V. Moreno-Arribas, M.C. Polo (Eds.).
    • (2009) Wine chemistry and biochemistry , pp. 313-392
    • Ugliano, M.1    Henschke, P.A.2
  • 34
    • 0000897029 scopus 로고
    • The production of aldehydes as a result of oxidation of polyphenolic compounds and its relation to wine aging
    • Wildenradt H.L., Singleton V.L. The production of aldehydes as a result of oxidation of polyphenolic compounds and its relation to wine aging. American Journal of Enology and Viticulture 1974, 25:119-126.
    • (1974) American Journal of Enology and Viticulture , vol.25 , pp. 119-126
    • Wildenradt, H.L.1    Singleton, V.L.2
  • 35
    • 0038347468 scopus 로고    scopus 로고
    • The vitamin C content of orange juice packed in an oxygen scavenger material
    • Zerdin K., Rooney M.L., Vermuë J. The vitamin C content of orange juice packed in an oxygen scavenger material. Food Chemistry 2003, 82:387-395. 10.1016/S0308-8146(02)00559-9.
    • (2003) Food Chemistry , vol.82 , pp. 387-395
    • Zerdin, K.1    Rooney, M.L.2    Vermuë, J.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.