Monitoring gas-phase CO in the headspace of champagne glasses through combined diode laser spectrometry and micro-gas chromatography analysis.

During Champagne or sparkling wine tasting, gas-phase CO and volatile organic compounds invade the headspace above glasses, thus progressively modifying the chemical space perceived by the consumer. Gas-phase CO in excess can even cause a very unpleasant tingling sensation perturbing both ortho- and retronasal olfactory perception. Monitoring as accurately as possible the level of gas-phase CO above glasses is therefore a challenge of importance aimed at better understanding the close relationship between the release of CO and a collection of various tasting parameters. Here, the concentration of CO found in the headspace of champagne glasses served under multivariate conditions was accurately monitored, all along the 10 min following pouring, through a new combined approach by a CO-Diode Laser Sensor and micro-gas chromatography. Our results show the strong impact of various tasting conditions (volume dispensed, intensity of effervescence, and glass shape) on the release of gas-phase CO above the champagne surface.