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Seung-woo Lee - One of the best experts on this subject based on the ideXlab platform.

  • Identification and quality assessment of Beverages using a long period grating fibre-optic sensor modified with a mesoporous thin film
    Elsevier, 2014
    Co-Authors: Sergiy Korposh, Roman Selyanchyn, Stephen James, Ralph Tatam, Seung-woo Lee
    Abstract:

    In this study, an optical fibre long period grating (LPG) sensor functionalised with a mesoporous thin film was employed for the identification and quality assessment of Beverages. The principle of the discrimination of Beverages using an LPG sensor is based on the measurement of the change in refractive index of a sensitive film, induced by the binding of the chemical compounds present in the Beverage. The sensitive film deposited onto the LPG consisted of poly(allylamine hydrochloride) (PAH) and silica nanospheres (SiO2 NPs) with diameters ranging from 40 nm to 50 nm. PAH imparts selectivity, while the SiO2 NPs endow the film with high porosity and enhanced sensitivity. In this study, five different types of Beverages, red and white wines, brandy, nihonshyu (sake, a Japanese rice wine), and shochu (a Japanese Distilled Beverage), prepared via distillation and fermentation, were used to assess the capability of the sensor to identify the origin of the Beverages. In addition, a selection of red wines was used to evaluate the use of the sensor in the assessment of the quality of Beverages. The results obtained were benchmarked against those obtained using gas chromatography–mass spectrometry for the determination of volatile compounds contributing to the flavours of a set of red wines. Principal component analysis (PCA) was employed for data analysis. This approach enabled both quality assessment of Beverages and identification of the methods and materials used for their preparation. Keywords: Long period grating, Mesoporous thin film, Layer-by-layer, Quality assessment, Beverage

Horii Jorge - One of the best experts on this subject based on the ideXlab platform.

  • Alcoholic degree and acidity level influence of the Distilled product on the copper content in sugar cane based Distilled Beverage
    Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2000
    Co-Authors: Boza Yolanda, Horii Jorge
    Abstract:

    O uso de cobre na confecção de destiladores e acessórios para a indústria de bebidas destiladas é uma necessidade para o ganho de qualidade sensorial da bebida. O presente trabalho teve por escopo correlacionar o teor de cobre com o grau alcoólico e a acidez do destilado. Constatou-se que os teores de cobre durante a destilação acompanham os teores de acidez do destilado, encontrando-se ambos em maior concentração na fração cauda. Cortando-se a destilação do produto com alto grau alcoólico os teores de acidez e de cobre são reduzidos.The copper use as a material for stills and auxiliary piping manufacturing is an important factor that affects the sensorial Distilled Beverage quality. The aim of this work was to study the relationships between copper content and alcoholic degree and the acidity levels in the Distilled product. Copper levels during the distillation process follow the Distilled product acidity levels, where greater concentration of both of them in the tail fraction was noticed. When the product destillation is stopped at a higher alcoholic degree, the acidity levels drop as well as the copper contents in sugar cane Distilled Beverage

  • INFLUÊNCIA DO GRAU ALCOÓLICO E DA ACIDEZ DO DESTILADO SOBRE O TEOR DE COBRE NA AGUARDENTE DE CANA
    'Universidade Federal do Parana', 2000
    Co-Authors: Boza Yolanda, Horii Jorge
    Abstract:

    O uso de cobre na confecção de destiladores e acessórios para a indústria de bebidas destiladas favorece a qualidade sensorial da bebida. O presente trabalho teve por escopo correlacionar o teor de cobre na aguardente de cana com o grau alcoólico e a acidez do destilado. Constatouse que os teores de cobre durante a destilação acompanham os teores de acidez do destilado, encontrandose ambos em maior concentração na fração cauda. Cortandose a destilação do produto com alto grau alcoólico os teores de acidez e de cobre são reduzidos. Abstract The use of copper in the manufacture of stills and auxiliary piping for the sugarcane based Distilled Beverages industries is a need for the improvement of the sensorial quality of the Beverage. The aim of the present work was to correlate the copper content in sugarcane based Distilled Beverages with alcoholic content and acidity in the distillate. It was verified that the copper content during the distillation process followed the acidity content of the distillate, finding both at higher concentrations in the tail fraction. The distillation was stopped when the product had higher alcoholic grade, then the acidity and copper content were reduced in the Distilled Beverage

Lee Seung-woo - One of the best experts on this subject based on the ideXlab platform.

  • Identification and quality assessment of Beverages using a long period grating fibre-optic sensor modified with a mesoporous thin film
    The Authors. Published by Elsevier B.V., 2014
    Co-Authors: Korposh Sergiy, Selyanchyn Roman, James Stephen, Tatam Ralph, Lee Seung-woo
    Abstract:

    AbstractIn this study, an optical fibre long period grating (LPG) sensor functionalised with a mesoporous thin film was employed for the identification and quality assessment of Beverages. The principle of the discrimination of Beverages using an LPG sensor is based on the measurement of the change in refractive index of a sensitive film, induced by the binding of the chemical compounds present in the Beverage. The sensitive film deposited onto the LPG consisted of poly(allylamine hydrochloride) (PAH) and silica nanospheres (SiO2 NPs) with diameters ranging from 40nm to 50nm. PAH imparts selectivity, while the SiO2 NPs endow the film with high porosity and enhanced sensitivity. In this study, five different types of Beverages, red and white wines, brandy, nihonshyu (sake, a Japanese rice wine), and shochu (a Japanese Distilled Beverage), prepared via distillation and fermentation, were used to assess the capability of the sensor to identify the origin of the Beverages. In addition, a selection of red wines was used to evaluate the use of the sensor in the assessment of the quality of Beverages. The results obtained were benchmarked against those obtained using gas chromatography–mass spectrometry for the determination of volatile compounds contributing to the flavours of a set of red wines. Principal component analysis (PCA) was employed for data analysis. This approach enabled both quality assessment of Beverages and identification of the methods and materials used for their preparation

Claudimir Lucio Do Lago - One of the best experts on this subject based on the ideXlab platform.

  • monoalkyl carbonates in carbonated alcoholic Beverages
    Food Chemistry, 2012
    Co-Authors: Marcelo Rabello Rossi, Denis Tadeu Rajh Vidal, Claudimir Lucio Do Lago
    Abstract:

    Abstract The presence of monoethyl carbonate (MEC) in beer and sparkling wine is demonstrated for the first time, as well as the formation of this species in drinks prepared with a Distilled Beverage and a carbonated soft drink. A capillary electrophoresis (CE) equipment with two capacitively coupled contactless conductivity detector (C4D) was used to identify and quantify this species. The concentrations of MEC in samples of lager beer and rum and cola drink were, respectively, 1.2 and 4.1 mmol/l, which agree with the levels of ethanol and CO2 available in these products. Previous results about the kinetics of the reaction suggest that only a small amount of MEC should be formed after the ingredients of a drink are mixed. However, in all three cases (whisky and club soda; rum with cola; gin and tonic water), MEC was quickly formed, which was attributed to the low pH of the drinks.

Marcelo Rabello Rossi - One of the best experts on this subject based on the ideXlab platform.

  • monoalkyl carbonates in carbonated alcoholic Beverages
    Food Chemistry, 2012
    Co-Authors: Marcelo Rabello Rossi, Denis Tadeu Rajh Vidal, Claudimir Lucio Do Lago
    Abstract:

    Abstract The presence of monoethyl carbonate (MEC) in beer and sparkling wine is demonstrated for the first time, as well as the formation of this species in drinks prepared with a Distilled Beverage and a carbonated soft drink. A capillary electrophoresis (CE) equipment with two capacitively coupled contactless conductivity detector (C4D) was used to identify and quantify this species. The concentrations of MEC in samples of lager beer and rum and cola drink were, respectively, 1.2 and 4.1 mmol/l, which agree with the levels of ethanol and CO2 available in these products. Previous results about the kinetics of the reaction suggest that only a small amount of MEC should be formed after the ingredients of a drink are mixed. However, in all three cases (whisky and club soda; rum with cola; gin and tonic water), MEC was quickly formed, which was attributed to the low pH of the drinks.

  • Monoethyl carbonate in carbonated alcoholic Beverages
    Universidade de São Paulo, 2012
    Co-Authors: Marcelo Rabello Rossi
    Abstract:

    Os monoalquil carbonatos podem ser vistos como produtos da hidrólise parcial de carbonatos orgânicos. Apesar de serem estudados desde a década de 1920, a literatura apresenta poucas evidências de sua formação em meio aquoso. Recentes estudos apontaram a eletroforese capilar (CE) com detecção condutométrica sem contato (C4D) como uma técnica versátil para a detecção e quantificação dessas espécies, a partir da qual foi possível evidenciar a formação de monoalquil carbonatos pela reação direta entre o bicarbonato e o álcool correspondente. A presença de monoetil carbonato (MEC) em amostras de cerveja foi demonstrada pela primeira vez no presente trabalho, bem como sua formação em drinks preparados a partir de uma bebida alcoólica destilada e um refrigerante. Um equipamento de CE com dois detectores do tipo C4D foi utilizado para a identificação e a quantificação dessa espécie, principais objetivos do presente trabalho. Uma propriedade intrínseca à detecção condutométrica - o fato de a resposta do detector estar, sob certas condições, exclusivamente relacionada às mobilidades dos compostos presentes - permitiu aquantificação do MEC apesar da impossibilidade de fazê-lo por meio de calibração externa, dada a sua instabilidade em meio aquoso. O método de quantificação, que utiliza como padrões de calibração do detector cinco soluções de espécies estáveis com mobilidades eletroforéticas próximas à do MEC, foi aplicado na determinação de tricloroacetato em solução aquosa e os resultados obtidos condizem com a concentração da espécie determinada por titulação. As concentrações de MEC encontradas em uma amostra de cerveja do tipo lager e em um drink de rum com refrigerante de cola foram 1,2 mmol.L-1 e 4,1 mmol.L-1, respectivamente. Esses valores concordam com as quantidades esperadas de MEC nessas bebidas com base em suas concentrações de álcool e bicarbonato. Apesar dos estudos prévios sugerirem a formação lenta de MEC após a mistura do bicarbonato com o etanol, o preparo dos três drinks estudados mostrou rápida formação de MEC logo após a mistura dos ingredientes. Estudos envolvendo a cinética de formação da espécie em diferentes valores de pH foram realizados, evidenciando maiores velocidades de formação em condições ácidas (pH 4) quando comparadas com condições básicas (pH 8). Pôde-se concluir que, apesar de as condições ácidas favorecerem o desprendimento de CO2 do sistema, deslocando o equilíbrio no sentido da decomposição do MEC, a formação da espécie também ocorre em sistemas ácidos. Além disso, o tempo necessário para a sua formação nesses sistemas condiz com a escala de tempo necessária para o preparo e o consumo dos drinks. Apesar de o presente trabalho ser o primeiro relato da existência de MEC em alimentos, bebidas como a cerveja são consumidas há milênios, sugerindo a baixa probabilidade de a espécie estudada ser nociva. Pouco se sabe, no entanto, a respeito do seu papel no sabor das bebidas estudadas e na absorção do álcool pelo organismo.The monoalkyl carbonates can be treated as products of the partial hydrolysis of organic carbonates. Despite they are studied since late 1920\'s, the literature shows little evidence about their formation in aqueous media. Recent studies point the capillary electrophoresis (CE) with capacitively coupled contactless conductivity detection (C4D) as a versatile technique for the identification and determination of these species, showing their formation from the direct reaction between bicarbonate and the corresponding alcohol. The presence of monoethyl carbonate (MEC) in beer is demonstrated for the first time, as well as the formation of this species in drinks prepared with a Distilled Beverage and a carbonated soft drink. A CE equipment with two C4D detectors was used to identify and quantify this species in cited Beverages, the main objectives of the present work. An intrinsic property of the conductometric detection made possible the determination of MEC in spite of the impossibility to quantitate it by external calibration due to its stability issues in aqueous media. The quantitation method, which uses five solutions of stable species with similar electrophoretic mobilities to the analyte, was applied in the determination of trichloroacetate in aqueous solution and the results were in agreement with the concentration obtained by titration. The concentrations of MEC in samples of lager beer and rum and cola drink were, respectively, 1.2 mmol.L-1 and 4.1 mmol.L-1, which agree with the levels of ethanol and bicarbonate available in these products. Although the previous studies suggests the formation of a small amount of MEC right after the mixing of bicarbonate with ethanol - that grows over time - the three studied cases showed a fast formation of MEC after the mixing of the ingredients of the drinks. Studies about the formation kinetics in two different pH values were made showing higher formation rates for acidic media when compared with alkaline media. One can conclude that although the acidic conditions favor the loss of CO2, shifting the equilibrium toward the decomposition of MEC, the species formation also occurs in acidic media. Besides, the required time for its formation in these systems matches the time scale needed for the preparation and the consumption of the drink. Although the present study is the first report of MEC existence in food, Beverages like beer have been consumed for a long time, suggesting the low probability of its harmful potential. There are, however, little knowledge about its role in flavoring and alcohol absorption in the body