Equipe Effervescence, Champagne et Applications, Groupe de Spectrométrie Moléculaire et Applications (GSMA), UMR CNRS 7331, Université de Reims Champagne-Ardenne, B.P.1039, 51687 Reims Cedex 2, France.
Equipe Effervescence, Champagne et Applications, Groupe de Spectrométrie Moléculaire et Applications (GSMA), UMR CNRS 7331, Université de Reims Champagne-Ardenne, B.P.1039, 51687 Reims Cedex 2, France.
Food Chem. 2018 Oct 30;264:255-262. doi: 10.1016/j.foodchem.2018.04.094. Epub 2018 Apr 27.
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.
在品尝香槟或起泡酒时，气相 CO 和挥发性有机化合物会侵入酒杯上方的空间，从而逐渐改变消费者感知的化学空间。过量的气相 CO 甚至会引起非常不愉快的刺痛感，扰乱鼻前和鼻后嗅觉感知。因此，尽可能准确地监测酒杯上方气相 CO 的水平是一项重要的挑战，旨在更好地理解 CO 的释放与一系列各种品尝参数之间的密切关系。在这里，通过 CO-激光二极管传感器和微气相色谱法的新组合方法，在倒酒 10 分钟内，准确监测了多变量条件下香槟酒杯上方气相 CO 的浓度。我们的结果表明，各种品尝条件（分配的体积、气泡强度和酒杯形状）对香槟表面上方气相 CO 的释放有强烈的影响。
