The Analysis of Grapevine Response to Smoke Exposure
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Report of the Advisory Group to Recommend Priorities for the IARC Monographs During 2020–2024
IARC Monographs on the Identification of Carcinogenic Hazards to Humans Report of the Advisory Group to Recommend Priorities for the IARC Monographs during 2020–2024 Report of the Advisory Group to Recommend Priorities for the IARC Monographs during 2020–2024 CONTENTS Introduction ................................................................................................................................... 1 Acetaldehyde (CAS No. 75-07-0) ................................................................................................. 3 Acrolein (CAS No. 107-02-8) ....................................................................................................... 4 Acrylamide (CAS No. 79-06-1) .................................................................................................... 5 Acrylonitrile (CAS No. 107-13-1) ................................................................................................ 6 Aflatoxins (CAS No. 1402-68-2) .................................................................................................. 8 Air pollutants and underlying mechanisms for breast cancer ....................................................... 9 Airborne gram-negative bacterial endotoxins ............................................................................. 10 Alachlor (chloroacetanilide herbicide) (CAS No. 15972-60-8) .................................................. 10 Aluminium (CAS No. 7429-90-5) .............................................................................................. 11 -
Lavender- and Lavandin-Distilled Straws: an Untapped Feedstock With
Lesage‑Meessen et al. Biotechnol Biofuels (2018) 11:217 https://doi.org/10.1186/s13068-018-1218-5 Biotechnology for Biofuels RESEARCH Open Access Lavender‑ and lavandin‑distilled straws: an untapped feedstock with great potential for the production of high‑added value compounds and fungal enzymes Laurence Lesage‑Meessen1, Marine Bou1, Christian Ginies2, Didier Chevret3, David Navarro1, Elodie Drula1,4, Estelle Bonnin5, José C. del Río6, Elise Odinot1, Alexandra Bisotto1, Jean‑Guy Berrin1, Jean‑Claude Sigoillot1, Craig B. Faulds1 and Anne Lomascolo1* Abstract Background: Lavender (Lavandula angustifolia) and lavandin (a sterile hybrid of L. angustifolia L. latifolia) essential oils are among those most commonly used in the world for various industrial purposes, including× perfumes, phar‑ maceuticals and cosmetics. The solid residues from aromatic plant distillation such as lavender- and lavandin-distilled straws are generally considered as wastes, and consequently either left in the felds or burnt. However, lavender- and lavandin-distilled straws are a potentially renewable plant biomass as they are cheap, non-food materials that can be used as raw feedstocks for green chemistry industry. The objective of this work was to assess diferent pathways of valorization of these straws as bio-based platform chemicals and fungal enzymes of interest in biorefnery. Results: Sugar and lignin composition analyses and saccharifcation potential of the straw fractions revealed that these industrial by-products could be suitable for second-generation bioethanol prospective. The solvent extrac‑ tion processes, developed specifcally for these straws, released terpene derivatives (e.g. τ-cadinol, β-caryophyllene), lactones (e.g. coumarin, herniarin) and phenolic compounds of industrial interest, including rosmarinic acid which contributed to the high antioxidant activity of the straw extracts. -
A to Z Glossary of Wine Terms
A to Z Glossary of Wine Terms A ABV (Alcohol by Volume) - A measure of the alcohol concentration of a wine, usually expressed as a percentage. Acidic - A tart, sour, or fresh feeling in the mouth when you taste the wine. Aeration - Adding oxygen to the wine to soften tannins. Aggressive – Wine tasting term describing a wine that is either too tannic, too acidic, or a combina- tion of both. Alcohol - Ethanol; in wine it is produced via fermentation with yeast and sugar. Alcoholic – Wine tasting term indicating high alcohol. A wine with a noticeably high alcohol con- tent; perceived as a hotness in the wine. Angular – Wine tasting term used to describe young wines that display predominately sharp, bitter, or tart flavor characteristics. AOC (Appellation d’origine contrôlée) - A term in the French wine designation system which means “controlled designation of origin.” It identifies the location or region where a wine is made. Appearance - In general, the term appearance is used to describe the clarity of a wine. Appellation - A designated wine growing area governed by specific rules regarding the wine grapes grown and wine produced in the specific appellation areas. Aroma - A wine’s scent characteristics; very closely tied in with the flavors. Aromatic - Varieties of grapes that have especially noticeable aromas. Some aromatic grapes in- clude Viognier, Torrontés, Gewürztraminer, Riesling, Muscat, and Pinot Gris. Aromatized – A wine that is infused with botanicals. Vermouth is an aromatized wine. Assemblage - A method of blending wine before bottling. Astringent – A wine tasting term meaning the wine leaves the mouth feeling overwhelmingly dry. -
Review of Smoke Taint in Wine: Smokederived Volatile Phenols And
Krstic et al. Review of smoke taint in wine 537 Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint M.P. KRSTIC1, D.L. JOHNSON2 and M.J. HERDERICH2 1 The Australian Wine Research Institute,Victorian Node, Mooroolbark, Vic. 3138, Australia; 2 The Australian Wine Research Institute, Urrbrae, SA 5064, Australia Corresponding author: Dr Mark Krstic, email [email protected] Abstract In recent years, the exposure of vineyards and grapes to smoke from bushfires and controlled burn events has in some instances resulted in wines described as smoke tainted. Such wines are characterised by undesirable sensory characters described as smoky, burnt, ash, smoky bacon, medicinal and ashtray. This review summarises the knowledge about the composition of smoke from forest and grass fires, describes relationships between smoke exposure of vineyards and smoke taint in wine, and outlines strategies for managing and reducing the risk to producing smoke-affected wines. The sensitivity of grapes and vines at different phenological stages to the uptake of contaminants from smoke, especially smoke-derived volatile phenols, is outlined, and the pathways for entry and metabolic transformation of volatile phenols are discussed. The potential for translocation of phenolic contaminants within the grapevine and the differences in uptake of smoke contaminants of different grape cultivars are also discussed, along with preliminary work on dose/response relationships regarding concentration and duration of exposure and subsequent expression of smoke taint in wine. The chemical basis of smoke taint in wine is described, and the relationship between volatile phenols from combustion of wood/lignin and their glycosides, and sensory panel ratings of smoke attributes in affected wines is discussed. -
The Determination of Oxidation Behavior of White Wines Produced from Local and European Grape Varieties Using Spectrophotometric Method
Journal of Engineering Science Vol. XXV, no. 4 (2018), pp. 82 - 93 Fascicle Food engineering ISSN 2587-3474 Topic Biotechnologies, Food Chemistry and Food Safety eISSN 2587-3482 DOI:10.5281/zenodo.2576746 CZU 663.221:634.85(4) THE DETERMINATION OF OXIDATION BEHAVIOR OF WHITE WINES PRODUCED FROM LOCAL AND EUROPEAN GRAPE VARIETIES USING SPECTROPHOTOMETRIC METHOD Iurie Scutaru*, Anatol Balanuta, Dan Zgardan Technical University of Moldova, Department of Oenology, Chisinau, Republic of Moldova *Corresponding author: Iurie Scutaru, [email protected] Received: November, 2, 2018 Accepted: December, 18, 2018 Abstract: The article deals with the oxidation processes of experimental wines produced from indigenous grape varieties Legenda, Viorica and European grapes Chardonnay, Sauvignon. The browning processes in wine are corelated with oxidation of hydroxycinnamates (hydroxycinnamic acids and their tartaric esters, HCAs) ‒ the most important group of phenolic compounds in white wines. The potential degree of wine colour changes has been appreciated using Polyphenols Oxidative Medium test (POM-test). The oxidative crocin bleaching (CBA – Crocin Bleaching Assay) has been studied using the method of competition kinetics. The comparative antioxidant capacity of wines has been determined with peroxy radicals 2,2'-Azobis (2-amidinopropane) dihydrochloride (AAPH). Key words: antioxidant capacity, crocin oxidative bleaching, flavonoids, hydroxycinnamates, phenolic compounds, POM-test, wine oxidation. Introduction The biggest part of Moldovan wines are produced from European grape varieties, that are adapted to local growing conditions. These grape varieties are: Chardonnay, Sauvignon, Cabernet-Sauvignon, Merlot etc. At the same time, recently, in Republic of Moldova, much attention has been given to the goal of using the potential of old local grape varieties (Feteasca Alba, Feteasca Regala, Feteasca Neagra, Rara Neagra) and new grape varieties (Viorica, Legenda, Riton). -
Wine That Stinks As Part of Our Winemaking Coursework at UCC We
Wine that Stinks As part of our winemaking coursework at UCC we study sensory science, the science of how humans perceive smells and tastes with respect to wine. This is one of my favorite classes to teach because it was the interesting smells and tastes in different wines which initially stirred my passion for wine and eventually inspired me to change careers from engineering to winemaking. One of the most interesting parts about teaching the sensory science class is our laboratory session on wine faults. In this lab, perhaps more so than others, the students are very excited to get the opportunity to smell and understand fault aromas, and I’m also excited to show them the stinkiest examples of faulty wine I can find. It seems to be a natural human impulse that when we find something uncharacteristically pungent we want to share it with others: “Wow this is disgusting; you’ve got to smell this!” A couple of recent experiences reminded me of my wine fault lab samples. In the first experience I was at a family reunion when several relatives asked if I’d ever had the wines of a particular Washington winery. One of their high school classmates was married to the winemaker and they were interested in my impression of the wines. I replied that I had only one opportunity to taste the wine of this producer (the price of these wines is usually beyond my budget), but that unfortunately the particular bottle I had tried was “corked,” so I was unable to give them my impression of the wine. -
CPY Document
3. eHEMieAL eOMPOSITION OF ALeOHOLie BEVERAGES, ADDITIVES AND eONTAMINANTS 3.1 General aspects Ethanol and water are the main components of most alcoholIc beverages, although in some very sweet liqueurs the sugar content can be higher than the ethanol content. Ethanol (CAS Reg. No. 64-17-5) is present in alcoholic beverages as a consequence of the fermentation of carbohydrates with yeast. It can also be manufactured from ethylene obtained from cracked petroleum hydrocarbons. The a1coholic beverage industry has generally agreed not to use synthetic ethanol manufactured from ethylene for the production of alcoholic beverages, due to the presence of impurities. ln order to determine whether synthetic ethanol has been used to fortify products, the low 14C content of synthetic ethanol, as compared to fermentation ethanol produced from carbohydrates, can be used as a marker in control analyses (McWeeny & Bates, 1980). Some physical and chemical characteristics of anhydrous ethanol are as follows (Windholz, 1983): Description: Clear, colourless liquid Boilng-point: 78.5°C M elting-point: -114.1 °C Density: d¡O 0.789 It is widely used in the laboratory and in industry as a solvent for resins, fats and oils. It also finds use in the manufacture of denatured a1cohol, in pharmaceuticals and cosmetics (lotions, perfumes), as a chemica1 intermediate and as a fuel, either alone or in mixtures with gasolIne. Beer, wine and spirits also contain volatile and nonvolatile flavour compounds. Although the term 'volatile compound' is rather diffuse, most of the compounds that occur in alcoholIc beverages can be grouped according to whether they are distiled with a1cohol and steam, or not. -
The Effects of Combining Guaiacol and Syringol on Their Pyrolysis
Holzforschung, Vol. 66, pp. 323–330, 2012 • Copyright © by Walter de Gruyter • Berlin • Boston. DOI 10.1515/HF.2011.165 The effects of combining guaiacol and syringol on their pyrolysis Mohd Asmadi, Haruo Kawamoto * and Shiro Saka methods, lignin pyrolysis has been studied based on iso- Graduate School of Energy Science , Kyoto University, lated lignins (Martin et al. 1979 ; Obst 1983 ; Evans et al. Kyoto , Japan 1986 ; Saiz -Jimenez and De Leeuw 1986 ; Faix et al. 1987 ; Genuit et al. 1987 ; Meier and Faix 1992 ; Greenwood et al. * Corresponding author. 2002 ; Hosoya et al. 2007, 2008a,b ; Nakamura et al. 2008 ) Graduate School of Energy Science, Kyoto University, and model compounds (Domburg et al. 1974 ; Bre ž n ý et al. Yoshida-honmachi, Sakyo-ku, Kyoto 606-8501, Japan 1983 ; Saiz -Jimenez and De Leeuw 1986 ; Kawamoto et al. Phone/Fax: + 81-75-753-4737 E-mail: [email protected] 2006, 2007, 2008a,b ; Kawamoto and Saka 2007 ; Nakamura et al. 2007, 2008 ; Watanabe et al. 2009 ). Hardwood lignins are known to include both the syringyl (3,5-dimethoxy-4- Abstract hydroxyphenyl)-type (shortly S) and the guaiacyl (4-hydroxy- 3-methoxyphenyl)-type aromatic rings (shortly G), whereas Pyrolysis of guaiacol/syringol mixtures was studied in an softwood lignins contain mainly the G-type units. These dif- ° ferences infl uence the pyrolytic reactivity of hardwoods and ampoule reactor (N 2 /600 C/40 – 600 s) to understand the reactivities of the aromatic nuclei in hardwood lignins. By softwoods (Di Blasi et al. 2001a,b ; Gr ø nli et al. -
Lignin for Sustainable Bioproducts and Biofuels
Demirel, J Biochem Eng Bioprocess Technol 2017, 1:1 Journal of Biochemical Engineering & Bioprocess Technology Editorial a SciTechnol journal and substituted phenols as opposed to methoxy-phenols [7,8]. Type of Lignin for Sustainable particle size of biomass, pyrolysis temperature, reactor type (fluidized bed, ablative, vacuum, and auger), type of condensers (direct and Bioproducts and Biofuels indirect contact) can affect the composition of bio-oil [2,5]. Water Yaşar Demirel* soluble and organic phases are separated as two main streams out of condenser [9]. After condensing the vapor bio-oil is produced with a yield of up to 65 to 75% on a dry basis. Typical bio-oil consists of Keywords (wt% db, except water) acids (3-7), alcohols (1<), aldehydes, ketones, and furans (22-27), sugars (3-6), phenols (2-6), lignin derived fraction Lignin; Bioproducts; Biofuel; Sustainable energy (15-25), and extractives (4-6) [5]. Feedstocks with high extractives content and/or high ash content commonly produce an aqueous Introduction phase, an upper layer, and a decanted heavy oily phase. Bio-oil can be considered a micro emulsion in which the continuous phase is an To meet the goal of replacing 30% of fossil fuel by biofuels around aqueous solution of holocellulose decomposition products and small 2030, approximately 225 million tons of lignin will soon be produced molecules from lignin decomposition. The continuous liquid phase beside the current production of between 40 and 50 million tons per stabilizes a discontinuous phase that contains of pyrolytic lignin year in the paper and pulp industry in the U.S. Yet only about 2% of the macromolecules [2]. -
191222 191222.Pdf (423.8Kb)
1 A GC-MS based analytical method for detection of smoke taint associated phenols in 2 smoke affected wines. 3 4 Davinder Pal Singh†*, Ayalsew Zerihun #, David Kelly#, Nicole Marie Cain†, Peter 5 Nankervisŧ and Mark Oliver Downey† 6 † 7 Department of Primary Industries Victoria, Mildura, Victoria, 3502, Australia # 8 Department of Environment and Agriculture, Curtin University, Margaret River 9 Education Campus, Margaret River, WA, 6285, Australia 10 Ŧ Agilent Technologies Australia Pty Ltd, 347, Burwood Highway, Forest Hill 11 Victoria, 3131, Australia 12 13 * Corresponding author: Dr. Davinder Singh, Department of Primary Industries 14 Victoria Mildura Centre, PO Box 905 Mildura, Vic. 3502, Australia. Fax: +61 3 5051 15 4523; email: [email protected] 16 17 Email addresses: [email protected] 18 [email protected] 19 [email protected] 20 [email protected] 21 [email protected] 22 23 [email protected] 24 25 26 1 27 ABSTRACT 28 Guaiacol and 4-methylguaiacol are routinely used as markers to determine extent of 29 smoke impact on winegrapes and wines. However, smoke contains a complex group 30 of compounds which may contribute to smoke taint in winegrapes and wine. In this 31 study, a gas chromatography-mass spectrometry (GC-MS) based analytical method 32 was developed and validated for the profiling of various smoke taint compounds in 33 wines made from smoke affected fruit. A total of 22 analytes were separated and 34 identified in the GC-MS chromatogram, all of which were selected to evaluate the 35 samples and precision of the method. -
Evaluation and Products Characterization of Mango Seed Shell and Kernel Conventional Pyrolysis
EVALUATION AND PRODUCTS CHARACTERIZATION OF MANGO SEED SHELL AND KERNEL CONVENTIONAL PYROLYSIS Thesis By JUAN CAMILO MAHECHA RIVAS Presented in the Engineering Faculty of Universidad de los Andes In fulfillment of the requirements for the Degree of CHEMICAL ENGINEER Approved by: Advisor, Rocio Sierra Ramírez, Ph.D. Chemical Engineering Department Bogotá, Colombia January 2020 Evaluation and products characterization of mango seed shell and kernel conventional pyrolysis Juan C. Mahecha-Rivas Department of Chemical Engineering, University of Los Andes, Bogotá, Colombia GENERAL OBJECTIVE To characterize mango seed’s conventional pyrolysis products at optimal conditions for further valorization SPECIFICS OBJECTIVES - To evaluate the influence of temperature of conventional pyrolysis in bio-oil, biochar and biogas yields - To compare the pyrolysis’s yields from kernel, shell and kernel/shell mixture fed. - To characterize biochar, bio-oil, and biogas from mango seed’s kernel and shell pyrolysis - To determine the feasibility of mango seed bio-oil as a biodiesel precursor or additive i TABLE OF CONTENTS Abstract ................................................................................................................................... 1 1. Introduction .................................................................................................................... 1 2. Methods .......................................................................................................................... 4 2.1. Materials and sample preparation -
Lignin from Bark As a Resource for Aromatics Production by Hydrothermal Liquefaction
Received: 24 April 2018 | Revised: 25 July 2018 | Accepted: 3 August 2018 DOI: 10.1111/gcbb.12562 ORIGINAL RESEARCH Lignin from bark as a resource for aromatics production by hydrothermal liquefaction Julia Schuler1 | Ursel Hornung1 | Nicolaus Dahmen1 | Jörg Sauer1 Institute for Catalysis Research and Technology, Karlsruhe Institute of Abstract Technology (KIT), Eggenstein‐ Biorefineries, which are using mostly unused side streams of other existing pro- Leopoldshafen, Germany cesses like bark or lignin, have a huge potential to open new resources, for exam- Correspondence ple, chemicals. But with new resources new challenges will be met along the Julia Schuler, Institute for Catalysis way. These challenges must be addressed and discussed to build a solid and far‐ Research and Technology, Karlsruhe sighted process. This work focuses on the formation of monocyclic compounds Institute of Technology (KIT), Eggenstein‐ Leopoldshafen, Germany. like catechol as a valuable product during the hydrothermal liquefaction of beech Email: [email protected] wood bark as well as Kraft lignin from pine wood like Indulin AT. The focus is Funding information to get a better knowledge of the behavior of bark during hydrothermal liquefac- Ministry of Science, Research and the tion for depolymerization aiming at the production of aromatic building blocks Arts of Baden‐Württemberg, Grant/Award for chemicals. Therefore, the influence, for example, of temperature and reaction Number: 200007 time, the chemical reaction pathways, and the therefore necessary analytics need to be understood. Several limitations and challenges of common analytical meth- ods are discussed and compared for bark and Kraft lignin, which is relatively well investigated and can act as a reference material to build a common ground and make it possible to build standards for all bioeconomic processes.