Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures

Data in this article presents the changes on phenolic compounds and headspace aroma abundance of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with a commercial crustacean chitin (CHTN), two commercial crustacean chitosans (CHTB, CHTD), one fungal chitosan (CHTF), one addition...

Descripción completa

Detalles Bibliográficos
Autores principales: Filipe-Ribeiro, Luís, Cosme, Fernanda, Nunes, Fernando M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2018
Materias:
Agricultural and Biological Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5988412/
https://www.ncbi.nlm.nih.gov/pubmed/29876480
http://dx.doi.org/10.1016/j.dib.2018.02.029
_version_ 1783329278131175424
author Filipe-Ribeiro, Luís
Cosme, Fernanda
Nunes, Fernando M.
author_facet Filipe-Ribeiro, Luís
Cosme, Fernanda
Nunes, Fernando M.
author_sort Filipe-Ribeiro, Luís
collection PubMed
description Data in this article presents the changes on phenolic compounds and headspace aroma abundance of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with a commercial crustacean chitin (CHTN), two commercial crustacean chitosans (CHTB, CHTD), one fungal chitosan (CHTF), one additional chitin (CHTNA) and one additional chitosan (CHTC) produced by alkaline deacetylation of CHTN and CHTB, respectively. Chitin and chitosans presented different structural features, namely deacetylation degree (DD), average molecular weight (MW), sugar and mineral composition (“Reducing the negative sensory impact of volatile phenols in red wine with different chitosan: effect of structure on efficiency” (Filipe-Ribeiro et al., 2018) [1]. Statistical data is also shown, which correlates the changes in headspace aroma abundance of red wines with the chitosans structural features at 10 g/h L application dose.
format Online
Article
Text
id pubmed-5988412
institution National Center for Biotechnology Information
language English
publishDate 2018
publisher Elsevier
record_format MEDLINE/PubMed
spelling pubmed-59884122018-06-06 Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures Filipe-Ribeiro, Luís Cosme, Fernanda Nunes, Fernando M. Data Brief Agricultural and Biological Science Data in this article presents the changes on phenolic compounds and headspace aroma abundance of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with a commercial crustacean chitin (CHTN), two commercial crustacean chitosans (CHTB, CHTD), one fungal chitosan (CHTF), one additional chitin (CHTNA) and one additional chitosan (CHTC) produced by alkaline deacetylation of CHTN and CHTB, respectively. Chitin and chitosans presented different structural features, namely deacetylation degree (DD), average molecular weight (MW), sugar and mineral composition (“Reducing the negative sensory impact of volatile phenols in red wine with different chitosan: effect of structure on efficiency” (Filipe-Ribeiro et al., 2018) [1]. Statistical data is also shown, which correlates the changes in headspace aroma abundance of red wines with the chitosans structural features at 10 g/h L application dose. Elsevier 2018-02-16 /pmc/articles/PMC5988412/ /pubmed/29876480 http://dx.doi.org/10.1016/j.dib.2018.02.029 Text en © 2018 The Authors http://creativecommons.org/licenses/by/4.0/ This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Agricultural and Biological Science
Filipe-Ribeiro, Luís
Cosme, Fernanda
Nunes, Fernando M.
Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures
title Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures
title_full Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures
title_fullStr Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures
title_full_unstemmed Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures
title_short Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures
title_sort data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures
topic Agricultural and Biological Science
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5988412/
https://www.ncbi.nlm.nih.gov/pubmed/29876480
http://dx.doi.org/10.1016/j.dib.2018.02.029
work_keys_str_mv AT filiperibeiroluis dataonchangesinredwinephenoliccompoundsandheadspacearomacompoundsaftertreatmentofredwineswithchitosanswithdifferentstructures
AT cosmefernanda dataonchangesinredwinephenoliccompoundsandheadspacearomacompoundsaftertreatmentofredwineswithchitosanswithdifferentstructures
AT nunesfernandom dataonchangesinredwinephenoliccompoundsandheadspacearomacompoundsaftertreatmentofredwineswithchitosanswithdifferentstructures

Ejemplares similares