Role of Organic Acids in Maturation of Distilled Spirits in Oak Casks

Maturation of whiskies and brandies in oak casks proceeds by reducing the perception of less desirable aromas of new distillates. During maturation, extraction of wood components increases the solubility of distillate compounds which reduces their headspace concentration above the matured spirit. The origins of this interaction are changes in aggregation of ethanol due to increases in contents of organic acids. During wood maturation organic acid concentrations in spirits increase as a result of extraction from cask wood, oxidation of ethanol and evaporation of ethanol and water. The effect of such changes was simulated using a model whisky ester in aqueous solutions of ethanol with acetic acid, oak wood extracts and acid fractions from new and matured Scotch malt distillates.     

Headspace concentrations of ethyl esters at different alcoholic strengths

Ester concentrations in the headspace influence the aroma character of alcoholic drinks. Activity coefficients for esters showed log-linear decreases as ethanol concentration was increased from 17% (v/v), with rates inversely related to ester acid chain length. At concentrations below 17% (v/v) the activity coefficient remained constant. This could be related to structural changes in ethanol/water mixtures. Below 17% (v/v), ethanol forms a monodispersed aqueous solution. Above 17% (v/v), ethanol molecules cluster to reduce hydrophobic hydration and esters partition into these ethanol-rich clusters, where the lower ester interfacial tension reduces the free energy of mixing and hence the activity coefficient. The increased solubility of the ester reduced the headspace concentration of the esters, and hence total ester content may not be a good indicator of their flavour impact. © 1998 SCI.     

Intra-testicular injection of adenoviral constructs results in Sertoli cell-specific gene expression and disruption of the seminiferous epithelium

Spermatogenesis is a complex process that cannot be modelled in vitro. The somatic Sertoli cells (SCs) within the seminiferous tubules perform a key role in supporting maturation of germ cells (GCs). Progress has been made in determining what aspects of SC function are critical to maintenance of fertility by developing rodent models based on the Cre/LoxP system; however, this is time-consuming and is only applicable to mice. The aim of the present study was to establish methods for direct injection of adenoviral vectors containing shRNA constructs into the testis as a way of inducing target-selective knock-down in vivo. We describe here a series of experiments using adenovirus expressing a green fluorescent protein (GFP) transgene. Injection via the efferent ductules resulted in SC-specific expression of GFP; expression levels paralleled the amount of infective viral particles injected. At the highest doses of virus seminiferous tubule architecture were grossly disturbed and immune cell invasion noted. At lower concentrations, the expression of GFP was variable/negligible, the seminiferous tubule lumen was maintained but stage-dependent GC loss and development of numerous basal vacuoles was observed. These resembled intercellular dilations of SC junctional complexes previously described in rats and may be a consequence of disturbances in SC function due to interaction of the viral particles with the coxsackie/adenovirus receptor that is a component of the junctional complexes within the blood testis barrier. In conclusion, intra-testicular injection of adenoviral vectors disturbs SC function in vivo and future work will therefore focus on the use of lentiviral delivery systems.     

Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry

Influences of matrix particle size distribution (PSD) (18, 25, 35 and 50 μm) and fat content (25%, 30% and 35%) on flavour release of dark chocolate volatiles were quantified by static headspace gas chromatography using GC–MS. Sixty-eight (68) flavour compounds were identified, comprising alcohols, aldehydes, esters, ketones, furans, pyrans, pyrazines, pyridines, pyroles, phenols, pyrones and thiozoles. From GC–olfactometry, 2-methylpropanal, 2-methylbutanal and 3-methylbutanal had chocolate notes. With cocoa/roasted/nutty notes were trimethyl-, tetramethyl-, 2,3-dimethyl-, 2,5-dimethyl-, 3(or 2),5-dimethyl-2(or 3)-ethyl- and 3,5(or 6)-diethyl-2-methylpyrazine and furfuralpyrrole. Compounds with fruity/floral notes included 3,7-dimethyl-1,6-octadien-3-ol and 5-ethenyltetrahydro-R,R,5-trimethyl-cis-2-furanmethanol. Caramel-like, sweet and honey notes were conferred by 2-phenylethanol, phenylacetaldehyde, 2-phenylethylacetate, 2,3,5-trimethyl-6-ethylpyrazine, 2-carboxaldehyde-1H-pyrrole, furancarboxaldehyde, furfuryl alcohol and 2,5-dimethyl-4-hydroxy-3(2H)furanone. There were direct relationships of fat content with 3-methylbutanal and branched pyrazines but inverse ones with 2-phenylethanol, furfuryl alcohol, methylpyrazine, phenylacetaldehyde, 2, 3, 5-trimethyl-6-ethylpyrazine and 2-carboxaldehyde-1-H-pyrrole. Particle size influenced higher alcohol, aldehyde, ester, ketone and pyrazine concentrations at all fat contents. A multivariate product space suggested flavour effects of the interacting factors.     

A Photographic Pressure in Measurement of Detonation a Granular Explosive

One method of measuring the detonation pressure in an explosive depends on observation of the shock waves produced by the explosive in a target material. Previous use of this method was confined to charges of highly brisant military explosives. The present paper describes a determination of the detonation pressure in lightly pressed pentaerythritol tetranitrate. and discusses applications to commercial explosives in small cartridge diameters.     

Mathematical modelling of temperature induced moisture migration in bulk powders

This paper reviews the importance of temperature gradient induced moisture diffusion in powder beds. Redistribution of moisture by this mechanism is important for a wide variety of products, especially those which are crystalline in nature. Moisture transfer in these products can result in very high local water activity and lead to microbial spoilage and caking problems. A conceptual model was developed for heat and moisture transfer due to the application of thermal gradients across a one-dimensional powder bed. The validity of the key assumptions in the model formulation were demonstrated and a mathematical model was derived and solved numerically. The model was validated against experimental data collected using crystalline lactose powders as a working example.     

Relationships of Sensory Bitterness in Lager Beers to Iso‐α‐Acid Contents

Iso‐α‐acids and their chemically modified variants play a large role in evoking the bitter sensory attributes of lager character, but individual consumers may vary in their perception of bitterness. Sixteen lagers were scored in rank‐rating for bitterness by 14 trained assessors and the concentrations of the six bitter components in these beers were determined by high performance liquid chromatography. Relationships between bitterness intensity and the bitter components were modelled well using partial least square regression with a correlation value of 0.92. When 8 assessors carried out time‐intensity scoring of bitterness, profiles for single products were very different. However, single assessor profiles for multiple products showed qualitative similarities but quantitative differences. That individual assessors perceived bitter characters differently in relation to time has implications for new product development.     

In-line laser holography and video analysis of eroded floc from engineered and estuarine sediments

Microphytobenthic polymers mediate intertidal sediment erosion processes, through biostabilization and modifying the nature of eroded floc material. The latter is of key importance with respect to sediment transport dynamics, including floc aggregation and particle deposition. In this study, eroded floc material was analyzed by video imaging, alongside novel application of in-line laser holography (ILH). The erosion of engineered sediment was compared to that of natural estuarine sediments. Both video and holography showed an increase in floc size eroded from engineered cohesive clay sediment as a function of sediment dewatering and sediment polymer content. Estuarine sediment showed a curvilinear increase in floc size as a function of both microphytobenthic biomass and sediment colloidal polymer content when measured by video analysis. Holography did not show these functions for floc size due to temporal limitations of the current ILH methodology. An interaction of sediment polymer binding and sediment desiccation was observed for engineered sediments and, most notably, for estuarine cohesive sediments. In conclusion, engineered sediments were not accurate analogues for natural intertidal sediments, failing to reproduce eroded floc material similar to that from estuarine cohesive sediment. The size of eroded floc from estuarine sediments is a function of the complex interaction between biological and physicochemical processes, primarily algal colloidal polymer and desiccation. Holography demonstrated an excellent potential for the high-resolution imaging of eroded material but is limited by temporal constraints; the solution to this would be the development of real-time holographic video.     

Study on lactose attrition inside the mixing cell of a laser diffraction particle sizer using a novel attrition index

Attrition is the general term that describes the breakdown of crystals due to collisions with each other or some other body, or by a shearing fluid. These interactions produce new crystals from the parent crystals and are likely to be a major source of secondary nucleation in industrial crystallizers. However, these collision interactions are difficult to devolve because they occur simultaneously.This work studies lactose monohydrate attrition within the small sample presentation unit of a laser diffraction particle sizer (Malvern Mastersizer, 2000, UK). Stirrer speed, particle concentration and initial crystal size were varied and particle size distributions (PSDs) were recorded every 2 min for 1 h. From these, three basic attrition mechanisms were recognizable: shattering, chipping and abrasion. The degree of attrition was quantified using indices: the shattering index (SI) and attrition index (AI), which are both typical of literature indices; and the differential attrition index (DAI) proposed here. All indices show similar trends although the DAI is more sensitive to subtle changes in PSDs.Of the three variables studied, particle concentration least affects attrition. Experiments with low initial crystal size and low impeller speed produce fines in the < 10-μm range, indicating that abrasion is the dominant attrition mechanism. In contrast, when the initial crystal size is large and impeller speed is high, crystal fragments are produced across all size ranges indicating that all three attrition mechanisms occur. This variation across the results indicates that the three mechanisms are differentiated by the collision energy intensity, which is a function of both crystal size and impact velocity. These experimental observations were found to closely follow theoretical predictions for crystal-impeller impacts (Synowiec et al. Chem. Eng. Sci. 48 (1993) 3485-3495 and Mersmann et al. Chem Eng & Technol. 11 (1988) 80-88). When applied to industrial crystallizers, this work demonstrates that careful selection of pumps and impellers is needed to control secondary nucleation.