Influence of carbonation on aroma release from liquid systems using an artificial throat and a proton transfer reaction–mass spectrometric technique (PTR–MS)

Abstract

To determine whether carbonation affects aroma release from liquid systems, carbonated and non-carbonated flavoured model systems were prepared and volatile release was determined under static (equilibrium) and dynamic conditions. A model flavour system was added as a single compound or as a mixture of the six aroma compounds used in this study. Volatile release under dynamic conditions involved using a home-made device simulating an artificial throat, coupled to a proton transfer mass spectrometer (PTR-MS). The results showed that carbonation increased the release of most of the aroma compounds in both static and in dynamic testing conditions. The extent of this effect depended, however, on the physicochemical characteristics of the aroma compounds (the most volatile and most hydrophobic compounds were affected more). Release was also increased if the aroma compounds were added as a mixture rather than as individual compounds. CO 2 appears to be a key factor responsible for the enhanced release of flavourings from carbonated liquid systems.

Effects of Ethanol, Carbonation and Hop Acids on Volatile Delivery in a Model Beer System

“…Limited previous research into the physiochemical effects of carbonation on static volatile partitioning has reported inconclusive results. Saint-Eve et al 16 reported an increase in headspace volatile partitioning into the gas phase due to carbonation, while another study found decreases 6 and one found the effects to be compound specific 15 . This variation may be due to differences in methodology.…”

“…However, in-vitro methods showed the opposite effect to those seen in-vivo. Recent experiments by Pozo-Bayon et al 15 using a model mouth found some compounds increased partitioning into the gas phase, while some decreased due to carbonation. These results represent in-vitro modelling and could be different to actual in-vivo behaviour both in magnitude as well as in direction.…”

“…Headspace sampling rates in the present study were equivalent to 8% of the total headspace volume per minute resulting in minimal dilution with time. Whereas those carried out by Pozo-Bayon et al 15 had a headspace sampling rate equivalent to almost two headspace volumes per minute. Carbonation may have a different effect on volatile behaviour with this level of headspace sweeping.…”

“…Headspace investigations into the effects of carbonation on volatile release are limited due to the difficult nature of measuring at static equilibrium. Pressurised samples will inevitably become dynamic systems as soon as the sample is opened and the pressure released, which may provide inconsistent results 6,15,16 . Measures of volatile release from carbonated systems during drinking may provide more meaningful data.…”

The Impact of Wine Style and Sugar Addition in liqueur d’expedition (dosage) Solutions on Traditional Method Sparkling Wine Composition

“…However, the impact of CO 2 and oxygen at disgorging on the concentrations of the VOCs studied is not known, yet both are likely to affect VOC concentrations as rising and collapsing bubbles act as continuous "portals" for volatile aromas in Champagne wine [34]. Additionally, carbonation has been reported to increase extremely volatile compounds i.e., ethyl butanoate, but not impact less volatile compounds, e.g., isoamyl acetate, due to a specific effect that is dependent on the physiochemical characteristics of each compound [35].…”