Monitoring gas-phase CO2 in the headspace of champagne glasses through combined diode laser spectrometry and micro-gas chromatography analysis. (30th October 2018)

• Record Type: Journal Article
• Authors: Moriaux, Anne-Laure; Vallon, Raphaël; Parvitte, Bertrand; Zeninari, Virginie; Liger-Belair, Gérard; Cilindre, Clara
• Is Part Of: Food chemistry. Volume 264(2018)
• Page Start: 255
• Page End: 262
• Publication Date: 2018-10-30
• Subjects: CO2 carbon dioxide -- CO2-DLS CO2-diode laser sensor -- μGC micro-gas chromatography; Champagne -- Sparkling wine -- CO2 -- Diode laser spectrometry -- Micro-gas chromatography -- Effervescence; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.04.094
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A gas-phase CO2 diode laser sensor has been developed for enological application. It allows the measurement of gas-phase CO2 above champagne under real tasting conditions. CO2 diode laser sensor is coupled to a micro gas chromatography. Sets of data showing the impact of different tasting parameters are presented. Abstract: During Champagne or sparkling wine tasting, gas-phase CO2 and volatile organic compounds invade the headspace above glasses, thus progressively modifying the chemical space perceived by the consumer. Gas-phase CO2 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 CO2 above glasses is therefore a challenge of importance aimed at better understanding the close relationship between the release of CO2 and a collection of various tasting parameters. Here, the concentration of CO2 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 CO2 -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 CO2 above the champagne surface.