Removal of the “Foxy” Odorant Methyl Anthranilate from Concord Grape Juice by Membrane Filtration Coupled to Resin Adsorption,ACS Food Science & Technology

当前位置： X-MOL 学术 › ACS Food Sci. Technol. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Removal of the “Foxy” Odorant Methyl Anthranilate from Concord Grape Juice by Membrane Filtration Coupled to Resin Adsorption
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2023-11-22 , DOI: 10.1021/acsfoodscitech.3c00400
Ana G. Ortiz Quezada ₁ , Demetra M. Perry ₁ , Gavin L. Sacks ₁

Affiliation

Concord grapes (Vitis vinifera × Vitis labrusca) are used for juice, jelly, and wine but are not widely used in premium wine production due to the presence of methyl anthranilate (MA) and other “foxy”-smelling odorants in their juice. This work evaluated the use of nanofiltration, followed by resin adsorption (NF-R) to remove MA from Concord juice. By employing an NF membrane with 600–800 Da molecular weight cutoff (MWCO), MA was reduced by 50% after ∼40 min and below rejection threshold within 1 h, with negligible effects on color, titratable acidity, pH, and total soluble solids. The use of a lower-MWCO membrane and lower processing temperature improved selectivity but with large decreases in flux. MA was removed to a greater extent than most other juice volatiles, and the fraction of each volatile removed was best predicted by its van der Waals volume and log P value.

中文翻译：

通过膜过滤结合树脂吸附去除康科德葡萄汁中的“狐狸”气味邻氨基苯甲酸甲酯

康科德葡萄（Vitis vinifera × Vitis labrusca）用于制作果汁、果冻和葡萄酒，但由于其果汁中含有邻氨基苯甲酸甲酯 (MA) 和其他具有“狐狸”气味的气味剂，因此并未广泛用于优质葡萄酒生产。这项工作评估了使用纳滤和树脂吸附 (NF-R) 从 Concord 果汁中去除 MA 的方法。通过采用截留分子量 (MWCO) 为 600–800 Da 的纳滤膜，MA 在 40 分钟后降低了 50%，并在 1 小时内低于截留阈值，对颜色、可滴定酸度、pH 和总可溶性固体的影响可以忽略不计。使用较低截留分子量的膜和较低的处理温度提高了选择性，但通量大幅下降。与大多数其他果汁挥发物相比，MA 的去除程度更大，并且每种挥发物去除的分数最好通过其范德华体积和 log P 值来预测。

更新日期：2023-11-22

点击分享查看原文

点击收藏

阅读更多本刊新发论文