Dilute Alcohol Solutions Research Articles

Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar.

Vinegar is one of the most widely used acidic condiments. Recently, rapid advances have been made in the area of vinegar research. Different types of traditional vinegar are available around the globe and have many applications. Vinegar can be made either naturally, through alcoholic and then acetic acid fermentation, or artificially, in laboratories. Vinegar is the product of acetic acid fermentation of dilute alcoholic solutions, manufactured by a two-step process. The first step is the production of ethanol from a carbohydrate source such as glucose, which is carried out by yeasts. The second step is the oxidation of ethanol to acetic acid, which is carried out by acetic acid bacteria. Acetic acid bacteria are not only producers of certain foods and drinks, such as vinegar, but they can also spoil other products such as wine, beer, soft drinks, and fruits. Various renewable substrates are used for the efficient biological production of acetic acid, including agro and food, dairy, and kitchen wastes. Numerous reports on the health advantages associated with vinegar ingredients have been presented. Fresh sugarcane juice was fermented with wine yeast and LB acetate bacteria to develop a high-quality original sugarcane vinegar beverage. To facilitate the current study, the bibliometric analysis method was adopted to visualize the knowledge map of vinegar research based on literature data. The present review article will help scientists discern the dynamic era of vinegar research and highlight areas for future research.

Numerical study of the hydrodynamics and mass transfer in the external loop airlift reactor

The objective of this study was to investigate the hydrodynamics and the gas-liquid mass transfer coefficient of an external-loop airlift reactor (ELAR). The ELAR was operated in three cases: different inlet velocities of fluids, different alcohols solutions (water, 0.5% methanol, 0.5% ethanol, 0.5% propanol and 0.5% butanol) and different concentration of methanol in solutions (0%, 0.5%, 1%, 2% and 5%). The influence of superficial gas velocity and various diluted alcohol solutions on hydrodynamics and the gas-liquid mass transfer coefficient of the ELAR was studied. Experimentally, the gas hold-up, liquid velocities and volumetric mass transfer coefficient values in the riser and the downcomer were obtained from the literature source. A computational fluid dynamics (CFD) model was developed, based on two-phase flow, investigating different liquids regarding surface tension, assuming the ideal gas flow, applying the finite volume method and Eulerian-Eulerian model. The volumetric mass transfer coefficient was determined using the CFD and artificial neural network model. The effects of liquid parameters and gas velocity on the characteristics of the gas-liquid mass transfer were simulated. These models were compared with the appropriate experimental results. The CFD model successfully simulates the influence of different alcohols regarding the number of C-atoms on hydrodynamics and mass transfer.

Toward a Better Understanding of Perceptive Interactions between Volatile and Nonvolatile Compounds: The Case of Proanthocyanidic Tannins and Red Wine Fruity Esters-Methodological, Sensory, and Physicochemical Approaches.

The impact of commercial proanthocyanidic tannins on fruity pool of esters, representing the fruitiness of Bordeaux red wines, was assessed in model solutions. It was shown that the presence of tannins in the matrix significantly attenuated perception of fruity notes (p = 0.013). Physicochemical analysis demonstrated that the presence of proanthocyanidic tannins in dilute alcohol solution resulted in a decrease in ester partition coefficients and thus in a decrease in ester contents in the headspace (p < 0.05). This fact highlighted the changes that may occur in wines at a pre-sensory level, prior to sensory evaluation. Finally, a new sensory tool was developed, consisting in an ISO glass containing two compartments separated by a glass wall, providing a way to compare perceived odors according to whether or not the components of the odor mixtures were actually mixed in solution (p < 0.001). This new tool was used to demonstrate the impact and the only implication of pre-sensory level in the consequences of physical mixture between proanthocyanidic tannins and esters on their odor perception.

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu.

Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS) in SSAB. The quantitative results showed that 2,3,5,6-tetramethylpyrazine, 2,6-dimethylpyrazine and 2,3,5-trimethylpyrazine were the three most concentrated pyrazines. The highest odor activity value (OAV) was determined for 2-ethyl-3,5-dimethylpyrazine. Quantitative analysis combined with descriptive sensory analysis revealed that sub-threshold pyrazines (2,3-dimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine and 2-acetyl-3-methylpyrazine) are significantly correlated with the roasted aroma in SSAB. Our study focused on the impact of sub-threshold pyrazines on the perception of roasted aroma in SSAB. The effect of the sub-threshold pyrazines was detected by the addition of various pyrazines in SSAB samples, despite their sub-threshold concentrations. Furthermore, the presence of sub-threshold pyrazines in dilute alcohol solution resulted in a significant reduction in the odor thresholds of supra-threshold pyrazines. Sensory investigation indicated that pyrazines have a synergistic effect on the perception of roasted aroma. The results highlighted the contribution of some pyrazines to the roasted aroma in SSAB despite their sub-threshold concentrations.

Impact of Whisky Lactone Diastereoisomers on Red Wine Fruity Aromatic Expression in Model Solution.

The impact of whisky lactone diastereoisomers on the typical fruity expression of red Bordeaux wines was evaluated by sensory analysis. The detection thresholds of cis- and trans-whisky lactone in a dilute alcohol solution (12% v/v) were 20 and 130 μg/L, respectively. Consequently, considering their average concentrations found in oak-aged red wines, cis-whisky lactone was present at supra threshold levels, whereas trans-whisky lactone was below its detection threshold. Adding these diastereoisomers to a red wine fruity aromatic reconstitution at these average concentrations led to a decrease in the perception of this last one, highlighting a masking effect. Sensory profiles of cis- and trans-whisky lactone confirmed that these compounds modified the perception of fruity aromas, decreasing the intensity of red berry fruit notes and increasing that of blackberry fruit and spicy descriptors.

Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices.

This research examined the impact of oak wood volatile compounds on the perception of red wine fruity aroma in several matrices. Several aromatic reconstitutions were prepared, consisting of 13 esters, representing the fruity pool of red wine, and 14 oak wood compounds at the various concentrations corresponding to the levels released by light, medium, and heavy toasting of barrels. These reconstitutions were prepared in dilute alcohol solution, dearomatized red wine, and commercial red wine. Sensory analysis revealed the impact of the addition or omission of some oak wood compounds. The "detection threshold" of the fruity pool was then evaluated. The presence of 2-furanmethanethiol individually and the oak wood compound mixture, at concentrations representing various toasting levels, had a significant masking effect on the fruity pool, whereas vanillin had a significant enhancing effect in model solution. Sensory profiles highlighted changes in the perception of fruity nuances in the presence of the oak wood compound mixture. The addition of compounds at concentrations representing different toasting levels led to a predictable increase in the perception of the oak wood descriptors (spicy, smoky, and toasty) in all of the matrices tested. The perception of fruity notes also varied depending upon the toasting level and the complexity of the matrix. In dilute alcohol solution and dearomatized red wine, light toasting preserved or intensified the fruity notes. Generally, in all matrices tested, fresh-fruit and red-berry-fruit notes decreased with the addition of wood at medium and heavy toasting levels.

Static Headspace Analysis Using Low-Pressure Gas Chromatography and Mass Spectrometry, Application to Determining Multiple Partition Coefficients: A Practical Tool for Understanding Red Wine Fruity Volatile Perception and the Sensory Impact of Higher Alcohols.

To evaluate the partition coefficients of volatiles between the liquid and gas phases, an analytical method was developed and optimized using static headspace analysis and low-pressure injection gas chromatography coupled to mass spectrometry (SHS-LP-GC/MS). Two different types of analytical columns were coupled for low-pressure chromatography injection: a narrow restriction microbore column on the inlet side and a mega-bore column on the mass spectrometer side. Coupling these two columns and static headspace analysis to gas chromatography and mass spectrometry resulted in a simple, fast, sensitive, and accurate approach. Several points have been optimized: time to reach the thermodynamic equilibrium in the gas phase, syringe filling rate, gas injection rate, and volume ratio between the gas and liquid phases. This new method was used to determine partition coefficients between the liquid and gas phases and study multicomponent mixtures for which particular perceptive interactions had previously been highlighted. The partition coefficients of 9 esters and 5 higher alcohols were determined in dilute alcohol solution (12% v/v) and dearomatized red wine. These partition coefficients revealed modifications in ester headspace release in the presence of higher alcohols for the first time in this type of matrix. The correlation of these results with sensory data highlighted the role of physicochemical, presensory effects on sensory modifications for the first time, suggesting that this type of interaction may partly modulate qualitative and quantitative fruity perception.

Experimental study of the electrical conductivity of water, dilute aqueous solutions of alkali metal chlorides and alcohols under the electromagnetic field influence

Experimental study of the electrical conductivity of water, dilute aqueous solutions of alkali metal chlorides and alcohols under the electromagnetic field influence

Effective Radii of Macromolecules in Dilute Polyvinyl Alcohol Solutions

The temperature and concentration dependences of the effective radii of polyvinyl alcohol (PVA) macromolecules have been studied on the basis of experimental data on the viscosity of dilute PVA solutions in dimethyl sulfoxide (DMSO) and water, as well as using the Malomuzh–Orlov theory of shear viscosity in polymer solutions. The temperature dependences of the effective radii of PVA macromolecules in DMSO are shown to be linear in the temperature interval 293÷353 K. At the same time, those dependences are more complicated for aqueous PVA solutions. Namely, the effective radii of macromolecules remain unchanged at relatively low temperatures and PVA concentrations, but they decrease nonlinearly at higher temperatures and concentrations. The concentration dependences of the effective radii of PVA macromolecules in both solvents are found to decrease nonlinearly in the concentration interval 0.3–3 wt.%.

Polysulfone/nanocomposites mixed matrix ultrafiltration membrane for the recovery of Maillard reaction products

Maillard reaction products like melanoidins present in industrial fermentation wastewaters are complex compounds with various functional properties. In this work, novel ultrafiltration (UF) mixed matrix membrane (MMM) composed of polysulfone (PSF) and nanocomposites was prepared through a phase inversion process for the recovery of melanoidins. Nanocomposites were prepared with acid functionalized multiwalled carbon nanotubes (MWCNTs) as the reinforcing filler for chitosan-thermoplastic starch blend. Higher nanocomposites content in the PSF matrix reduced the membrane permeability and melanoidins retention indicating tighter membrane with surface defects. The membrane surface defects could be sealed with dilute polyvinyl alcohol (PVA) solution. The best performing membrane (1% nanocomposites in 18% PSF membrane sealed with 0.25% PVA coating) resulted in uniform melanoidins retention of 98% and permeability of 3.6 L/m2 h bar over a period of 8h. This demonstrates a low fouling PSF membrane for high melanoidins recovery.

2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma

Enantiomers of 2-methylbutyl acetate were assayed in red and white commercial wines from various vintages and origins, using chiral gas chromatography (γ-cyclodextrin), revealing the exclusive presence of the S-enantiomeric form. Results also confirmed that (S)-2-methylbutyl acetate levels were generally higher in red than white wines of the same age, and that acetate levels increased gradually during ageing. Olfactory threshold of (S)-2-methylbutyl acetate was evaluated at 313µg/L in dilute alcohol solution (12% v/v) and 1083µg/L in a fruity aromatic reconstitution, reflecting its presence in wines at subthreshold concentrations. At concentrations considerably lower than its olfactory threshold, 2-methylbutyl acetate was associated with blackberry-fruit and banana notes. It was also revealed that, even at subthreshold concentrations, this compound had a modification on the perception of fruity aromas in the matrices studied. Sensory profiles highlighted, for the first time, its specific contribution to black-, fresh-, and jammy-fruit notes, despite its subthreshold concentrations.

Influence of surface tension gradient on liquid circulation time in a draft tube airlift reactor

This paper investigates the impact of surface tension gradient on liquid circulation time in a draft tube airlift reactor using dilute alcohol solutions. The experimental work proves the existence of three bubble regimes (Regime I: no bubbles in the downcomer; Regime II: a stagnant swarm of bubbles in the downcomer; Regime III: circulation of bubbles through the reactor) in the downcomer. A paired sample t-test also confirms the presence of these hydrodynamic regimes. The liquid circulation time results can be predicted from a proposed correlation which has two independent variables: surface tension gradient in dilute alcohol solutions as a variable representing the physical property of liquid phase, and superficial gas velocity as a hydrodynamic variable. The statistical evaluation quantifies the influence of each independent variable through its elimination from the proposed correlation. Additionally, the second approach compares the rate of change in the liquid circulation time with respect to the surface tension gradient and the superficial gas velocity. It was found that the superficial gas velocity was more significant variable than the surface tension gradient for all three hydrodynamic regimes. The influence of the surface tension gradient on the liquid circulation time was insignificant at lower superficial gas velocity due to a negligible amount of bubbles in the reactor. However, the opposite was true at higher superficial gas velocity. It is evident that in the draft tube airlift reactor environment, the effect of surface tension gradient on liquid circulation time largely depends on superficial gas velocity.

Multiple effect concentration of ethanol by ohmic-assisted hydrodistillation

Our previous work on ethanol distillation by ohmic-assisted hydrodistillation (OAHD) successfully concentrated ethanol from 10 to 50% (v/v). In this work, two additional concentration steps were conducted using the 50% (v/v) product obtained from the first concentration stage at a constant wattage of 168W using the same OAHD device. The second distillation step resulted in a product with ethanol concentration of 76% (v/v) and the third step yielded ethanol concentration of 84% (v/v). Results were compared to conventional hydrodistillation (HD), and were indicative that OAHD reduces one third of energy cost in ethanol distillation process. Not only was OAHD superior to HD in terms of time and energy consumption, but also resulted in higher ethanol concentrations than HD after the third step of distillation: 84.3±0.3% vs. 82.5±0.5%, respectively. OAHD also showed better process control and was able to stop the distillation process faster than HD. In both second and third distillation steps, the time required to stop the process with OAHD (1min) was shorter than for HD process (10min). The findings of this study further confirm our previous work, and reveal that this emerging distillation technique has the potential of yielding high concentrations of ethanol from dilute alcoholic solutions in a more economical and environmental friendly way.

Relaxation and equilibrium properties of dilute aqueous solutions of alcohols

Regularities of equilibrium state establishment in dilute aqueous solutions of alcohols and the concentration and temperature dependences of the contraction, which is one of the simplest and important thermodynamic characteristics of solutions, were considered. The equilibrium state in aqueous solutions of the alcohols is established for days and even weeks after preparation. Such a slow relaxation process is directly related to the formation of the microheterogeneous state of the system and peculiarities of its time evolution. The character of the temperature and concentration dependences of the contraction is satisfactorily explained on the basis of the simplest virial equation of state assuming that its parameters are determined by the averaged potentials of intermolecular interaction. The physical nature of peculiar points of aqueous solutions of alcohols, i.e., intersection points of the contraction curves or points in the vicinity of which the intensity of molecular light scattering anomalously increases, was considered. The appearance of peculiar points depends on orientational correlations in water. The possibility of existence of peculiar points in other binary solutions is also discussed.

Distribution and Organoleptic Impact of Ethyl 3-Hydroxybutanoate Enantiomers in Wine.

Enantiomers of ethyl 3-hydroxybutanoate were assayed in 87 commercial wines from various vintages and origins, using chiral gas chromatography (β-cyclodextrin). Generally, ethyl 3-hydroxybutanoate levels were higher in red than in white wines of the same age. The average S/R enantiomeric ratio of this compound in red wine was approximately 75:25 (± 13), with an average total concentration of ∼ 450 (± 150) μg/L. In red wines, R-form levels increased gradually during aging, but no variations were observed in S-form concentrations. To our knowledge, no previous research had determined the enantiomeric distribution of this compound in wine. The olfactory threshold of the S-form in dilute alcohol solution was 21 mg/L, one-third that of the R-form: 63 mg/L. The S- and R-forms had different aromatic nuances. The olfactory threshold of their mixture (85:15, m/m) was 14 mg/L, indicating a simple additive effect in this binary mixture. Furthermore, the concentrations found in red wines were considerably below the olfactory threshold under the same experimental conditions. Sensory analysis revealed that ethyl 3-hydroxybutanoate (S/R, 85:15, m/m) had an enhancing effect on the perception of fruity aromas in the matrices studied. Sensory profiles highlighted the contribution of ethyl 3-hydroxybutanoate to red-berry and fresh-fruit descriptors, despite its subthreshold concentrations.

Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution

This study focused on the impact of five higher alcohols on the perception of fruity aroma in red wines. Various aromatic reconstitutions were prepared, consisting of 13 ethyl esters and acetates and 5 higher alcohols, all at the average concentrations found in red wine. These aromatic reconstitutions were prepared in several matrices. Sensory analysis revealed the interesting behavior of certain compounds among the five higher alcohols following their individual addition or omission. The "olfactory threshold" of the fruity pool was evaluated in several matrices: dilute alcohol solution, dilute alcohol solution containing 3-methylbutan-1-ol or butan-1-ol individually, and dilute alcohol solution containing the mixture of five higher alcohols, blended together at various concentrations. The presence of 3-methylbutan-1-ol or butan-1-ol alone led to a significant decrease in the "olfactory threshold" of the fruity reconstitution, whereas the mixture of alcohols raised the olfactory threshold. Sensory profiles highlighted changes in the perception of fruity nuances in the presence of the mixture of higher alcohols, with specific perceptive interactions, including a relevant masking effect on fresh- and jammy-fruit notes of the fruity mixture in both dilute alcohol solution and dearomatized red wine matrices. When either 3-methylbutan-1-ol or butan-1-ol was added to the fruity reconstitution in dilute alcohol solution, an enhancement of butyric notes was reported with 3-methylbutan-1-ol and fresh- and jammy-fruit with butan-1-ol. This study, the first to focus on the impact of higher alcohols on fruity aromatic expression, revealed that these compounds participate, both quantitatively and qualitatively, in masking fruity aroma perception in a model fruity wine mixture.

Compressibility and Dielectric Relaxation of Mixtures of Water with Monohydroxy Alcohols.

Isentropic compressibility data and principal dielectric relaxation times, mostly for normal alcohols and for mixtures of monohydroxy alcohols with water, are evaluated and compared to one another. It is found that the microdynamics of the liquids, as reflected by the dielectric relaxation times, can be generally explained in the light of a defect diffusion model. Within the framework of that model, the principal relaxation time is predominantly controlled by the local concentration of hydrogen bonding sites. The alkyl groups of the alcohols are shown to have a 2-fold influence by reducing the concentration of the H-bonding sites and by also contributing to the activation enthalpy of relaxation. The effect of alkyl groups on the compressibility is quite different. The compressibility of methanol exceeds that of water by a substantial amount. Within the series of normal alcohols, in correspondence with the behavior of normal alkanes, the liquids become less compressible with increasing alkyl chain length. Relative molal shifts Bκ and Bd of the compressibility and dielectric relaxation time, respectively, of dilute solutions of alcohols in water are consistent with the behavior of aqueous solutions of other organic solutes. The Bd values increase with hydrophobic character of the solute (ΔBd = 0.045 (mol/kg)(-1) for an additional methyl group per solute molecule or organic ion), whereas Bκ decreases (ΔBκ = -0.012 (mol/kg)(-1)). Reduced orientational mobility combined with decreased compressibility appears to be characteristic of hydration shells around hydrophobic solutes.

Positive and Negative Contributions in the Solvation Enthalpy due to Specific Interactions in Binary Mixtures of C1-C4 n-Alkanols and Chloroform with Butan-2-one.

In the paper, results of calorimetric measurements, IR spectra, and calculated ab initio stabilization energies of dimers are reported for binary systems butan-2-one + (methanol, ethanol, propan-1-ol, butan-1-ol, and chloroform). Changes in the total enthalpy of specific interactions due to dissolution of butan-2-one in the alcohols, calculated using equations derived in previous works, are positive. That results from the endothermic breaking of the O-H···O-H bonds not completely compensated by the exothermic effects of formation of the O-H···O═C ones. Moreover, the concentration of nonbonded molecules of butan-2-one is significant even in dilute solutions, as is evidenced by the shape of the C═O stretching vibrations band in the IR spectra. Apart from that, the spectra do not confirm 1:2 complexes in spite of two lone electron pairs in the carbonyl group of butan-2-one capable of forming the hydrogen bonds. The changes in enthalpy of specific interactions are negative for dilute solutions of alcohols and chloroform in butan-2-one and of butan-2-one in chloroform, because no hydrogen bonds occur in pure butan-2-one. The experimental results are positively correlated with the enthalpies estimated from the ab initio energies using a simple "chemical reaction" approach.

Wrinkle-free tissue sections

Aim: The aim was to compare the efficiency of routine method, isopropyl alcohol, and acetic acid solutions for removing wrinkles/folds from the tissue sections obtained. Materials and Methods: Formalin-fixed paraffin-embedded tissue blocks of six oral tissues, two uterus (cervix) tissues, and two skin tissues were employed. Dilute isopropyl alcohol solution was prepared by mixing one volume of isopropyl alcohol with 15 volumes of distilled water, 30 mM and 40 mM of acetic acid were also used and were employed as flotation media. Results: In our study, sections lifted from the water baths, after floatation onto all three different media, yielded largely similar results. In the case of oral tissues, alcohol seemed to give marginally better results. Conclusion: Dilute alcohol and acetic acid are the alternate floatation media used in this study, but the control group gave comparatively better results.

Distribution and organoleptic impact of ethyl 2-methylbutanoate enantiomers in wine.

The enantiomers of ethyl 2-methylbutanoate were assayed in several wines using chiral gas chromatography (β-cyclodextrin). Analyses of 37 commercial red wines from various vintages and origins revealed the almost exclusive presence of the S-enantiomeric form. The average concentration was ∼50 μg/L, but the oldest samples were found to contain higher ethyl 2-methylbutanoate levels than the youngest wines. The olfactory threshold of a racemic mixture of ethyl (2R)-2-methylbutanoate and ethyl (2S)-2-methylbutanoate (50:50, m/m) in dilute alcohol solution was 2.60 μg/L, almost twice that of the S-form, which was 1.53 μg/L. Ethyl (2S)-2-methylbutanoate and the racemic mixture of ethyl (2R)-2-methylbutanoate and ethyl (2S)-2-methylbutanoate had different aromatic nuances: the former was mainly defined by fruity descriptors, such as green apple (Granny Smith) and strawberry, whereas the latter had an unspecific, caustic, fruity, solvent odor. Sensory analysis revealed an enhancing effect of ethyl (2S)-2-methylbutanoate on the perception of fruity aromas in the matrices studied: the "olfactory threshold" of the fruity pool, consisting of esters found in red wines, in dilute alcohol solution alone was higher than that of the same mixture supplemented with 50 μg/L ethyl (2S)-2-methylbutanoate. The sensory profiles of these aromatic reconstitutions highlighted the contribution of ethyl (2S)-2-methylbutanoate to black-berry-fruit descriptors.