Free versus droplet-bound aroma compounds in sparkling beverages
| cris.virtual.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtual.author-orcid | 0000-0002-9829-1541 | |
| cris.virtual.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtualsource.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtualsource.author-orcid | 3a760071-6c31-4d98-b6b5-667cdf84f53d | |
| cris.virtualsource.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| dc.abstract.en | The initial experience of a beverage’s flavor after opening the bottle is created by a combination of the gas phase and droplet-bound odorants. However, most studies do not consider this combination, and focus on the odor-active components in the liquid or gas phase, separately. To cover this aspect, a filter from pyrolyzed polyacrylonitrile fiber was packed inside thermal desorption unit liner and used for trapping droplet-bound odorants. Additionally, polydimethylsiloxane coated thin-film was applied for extraction of gas-phase aroma. Following trapping/extraction, the devices were desorbed and compounds were separated using GC–MS. The odorants in commercial sparkling beverages were quantified immediately after opening the bottle to mimic real-life conditions of the consumer’s experience of the flavor. The reported results provide a more comprehensive understanding of flavor perception in effervescent drinks by considering both gas and droplet phase. | |
| dc.affiliation | Wydział Nauk o Żywności i Żywieniu | |
| dc.affiliation.institute | Katedra Technologii Żywności Pochodzenia Roślinnego | |
| dc.contributor.author | Zeinali, Shakiba | |
| dc.contributor.author | Wieczorek, Martyna Natalia | |
| dc.contributor.author | Pawliszyn, Janusz | |
| dc.date.accessioned | 2026-02-26T13:01:47Z | |
| dc.date.available | 2026-02-26T13:01:47Z | |
| dc.date.issued | 2022 | |
| dc.description.bibliography | bibliogr. | |
| dc.description.finance | publication_nocost | |
| dc.description.financecost | 0,00 | |
| dc.description.if | 8,8 | |
| dc.description.number | 1 June 2022 | |
| dc.description.points | 200 | |
| dc.description.volume | 378 | |
| dc.identifier.doi | 10.1016/j.foodchem.2021.131985 | |
| dc.identifier.issn | 0308-8146 | |
| dc.identifier.uri | https://sciencerep.up.poznan.pl/handle/item/7504 | |
| dc.language | en | |
| dc.relation.ispartof | Food Chemistry | |
| dc.relation.pages | art. 131985 | |
| dc.rights | ClosedAccess | |
| dc.sciencecloud | nosend | |
| dc.title | Free versus droplet-bound aroma compounds in sparkling beverages | |
| dc.type | JournalArticle | |
| dspace.entity.type | Publication |