acrolein

Lemma

acrolein

Etichetta di dominio

EN

Etichetta grammaticale

n.

Definizione

A yellow, flammable liquid, C3H4O, having a stifling odor, usually obtained by the decomposition of glycerol: used chiefly in the synthesis of commercial and pharmaceutical products.1

Nota

The acrolein taint and associated bitterness of wines is caused by bacterial degradation of glycerol. […] Acrolein, itself, is not bitter but it reacts with the phenolic groups of anthocyanins to produce the bitter sensation […] 2

Contesto

There is little information on the content of acrolein in wines and on the degradation of wine glycerol by lactic acid bacteria. 2

Trascrizione fonetica

[əˈkrəʊlɪɪn] 1

Sinonimi e Antonimi

acraldehyde, acrylaldehyde, acrylic aldehyde.1

Abbreviazioni
ND
Etimologia

from Latin ācer sharp + olēre to smell + -in 1

Etichetta di paese
ND
Ente

Università degli Studi di Genova – Facoltà di Lingue e Letterature Straniere – Corso di Laurea in Teorie e Tecniche della Mediazione Interlinguistica

Data della scheda
Sat Oct 25 12:14:55 2014
Autore

Elisa Sanguineti

Fonti

1 : http://dictionary.reference.com/browse/acrolein?s=t , 16/10/2014

2 : Fleet, G. H., Wine Microbiology and Biotechnology, Chur, Harwood Academic Publishers, 1993, 409

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