Comparative evaluation of 2-isopropyl-3-methoxypyrazine, 2-isobutyl-3-methoxypyrazine, and 2,4,6-trichloroanisole degradation by ultraviolet/chlorine and ultraviolet/hydrogen peroxide processes

2-Isopropyl-3-methoxypyrazine (IPMP), 2-Isobutyl-3-methoxypyrazine (IBMP), and 2,4,6-Trichloroanisole (TCA) are the primary emerging taste and odor (T&O) compounds in water systems with low thresholds (ng L^-1). The selected T&O compounds are known to be difficult to remove using conventional water treatment processes. In this study, we compared the removal characteristics of the three T&O compounds using UV/Cl₂ and UV/H₂O₂. The removal rates of the three compounds by direct photolysis at 254 nm were less than 10%, even at a high UV dose (approximately 1000 mJ cm^-2). Under conditions of an oxidant injection volume of 5 mg L^-1 and UV dose of 1000 mJ cm^-2, the degradation rate of the target compounds in the UV/H₂O₂ process exceeded that of the UV/Cl₂ process. Moreover, the results revealed that pH has a significant impact on the removal of the T&O compounds during the UV/Cl₂ process. The IPMP, IBMP, and TCA were found to be more reactive with hydroxyl radicals than reactive chlorine species (RCS). A predictive tool was developed to determine the optimal operating condition using the generalized reduced gradient (GRG) nonlinear solver. In the UV/H₂O₂ process, the EED value for 90% removing rate was 0.156 kWh m^-3 for the IPMP, 0.135 kWh m^-3 for the IBMP, and 0.154 kWh m^-3 for the TCA, respectively. In case of the UV/Cl₂, the EED value for 50% removing rate was 0.174 kWh m^-3 for the IPMP, 0.138 kWh m^-3 for the IBMP, and 0.169 kWh m^-3 for the TCA, respectively.

Investigation of olfactory interactions of low levels of five off-flavour causing compounds in a red wine matrix

The qualitative sensory perception of individual and of complex mixtures of five compounds, guaiacol ('burnt note'), o-cresol ('phenolic/tar'), 4-ethylphenol (4-EP, 'leather/barnyard'), 2-iso-butyl-3-methoxypyrazine (IBMP, 'green pepper/herbaceous'), and 2,4,6-trichloroanisole (TCA, 'cork taint/ mouldy') were tested in a partially de-aromatised red wine matrix using descriptive analysis by a trained panel of eleven judges. Compounds were characterised at peri- and sub-threshold concentrations using a partial D-optimal statistical design and response surface methodology. Results indicated that complex mixtures in red wine elicit an olfactory response that could not be predicted from the attributes or descriptors of single compounds. Positive sweet/fruity attributes were more intense in solutions containing fewer off-flavour compounds. Novel findings of this study include that IBMP at sub- and peri-threshold levels shows perceptual interaction with volatile phenols at the same levels, and samples containing combinations of these compounds manifested herbaceous and burnt characteristics. Olfactory interactions of this many off-flavour compounds have not been investigated previously in one study. The findings have direct implications for wines made from cultivars that are known to contain these compounds, and add to the understanding of the behaviour and impact of very low levels (peri- and sub-threshold) of volatile phenols, IBMP, and TCA derived from various sources during winemaking.

Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in 'Merlot' (Vitis vinifera L.) Grapes and Wines

The development and accumulation of secondary metabolites in grapes determine wine color, taste, and aroma. This study aimed to investigate the effect of leaf removal before flowering, a practice recently introduced to reduce cluster compactness and Botrytis rot, on anthocyanin, tannin, and methoxypyrazine concentrations in 'Merlot' grapes and wines. Leaf removal before flowering was compared with leaf removal after flowering and an untreated control. No effects on tannin and anthocyanin concentrations in grapes were observed. Both treatments reduced levels of 3-isobutyl-2-methoxypyrazine (IBMP) in the grapes and the derived wines, although the after-flowering treatment did so to a greater degree in the fruit specifically. Leaf removal before flowering can be used to reduce cluster compactness, Botrytis rot, and grape and wine IBMP concentration and to improve wine color intensity but at the expense of cluster weight and vine yield. Leaf removal after flowering accomplishes essentially the same results without loss of yield.

Vine Nitrogen Status Does Not Have a Direct Impact on 2-Methoxy-3-isobutylpyrazine in Grape Berries and Wines

Methoxypyrazines (MP) constitute a large family of compounds that contribute to the vegetative varietal aroma of many grapevine varieties and wines. The berry content in 2-methoxy-3-isobutylpyrazine (IBMP), a major MP reminiscent of green-pepper aroma, can be influenced by environmental factors or cultural practices such as water status or mineral nutrition. To date, no study has investigated a possible direct effect of nitrogen (N) on IBMP synthesis without possible interference from water status and vigor variations. In this study, only vine nitrogen status was significantly different among treatments. Water status was controlled during the season, and vine vigor was similar among treatments. IBMP level was maximal at bunch closure and decreased during the season. There was no significant effect of nitrogen nutrition on this metabolite. Moreover, the expression profiles of VvOMT3 and VvOMT4, key genes in the IBMP biosynthetic pathway, were similar between treatments. This result indicates that when an effect of N on IBMP was found in previous studies, it was likely mediated through the modification of bunch-zone microclimate, induced by the higher vigor of high N-status vines.

Treatment technologies and mechanisms for three odorants at trace level: IPMP, IBMP, and TCA

Odour episodes caused by algal metabolites are gaining more and more attention in recent years. Besides geosmin and 2-methylisoborneol (MIB), 2-isopropyl-3-methoxypyrazine (IPMP), 2-isobutyl-3-methoxypyrazine (IBMP), and 2,4,6-trichloroanisole (TCA) have emerged to be important off-flavour sources. Their low odour threshold concentrations (several ng ·L(-1)), which are even lower than those of MIB and geosmin, pose challenges for treatment strategies. Hence, a practical and efficient mitigation technology is needed. The possible practical technologies, including powdered activated carbon (PAC) adsorption and oxidation by chlorine and potassium permanganate, were investigated. The results indicated that chlorine and potassium permanganate oxidation of the three odorants were unfeasible while PAC adsorption was effective. As for adsorption, TCA, followed by IBMP and IPMP, was most easily removed by PAC. The Freundlich model could well describe the adsorption isotherm data. The adsorption capacities for IPMP, IBMP, and TCA were described as follows: [Formula: see text], [Formula: see text], and [Formula: see text]. For five earthy/musty odorants including geosmin and MIB, octanol/water partition coefficient, molecular weight, and polarizability all promoted adsorption while aqueous solubility showed a negative influence. The hydrophobic interaction was believed to be the dominant force in the adsorption mechanism while the π-electron interaction enhanced adsorption when a benzene ring was present. This result could be used to predict the adsorption performance of emerging odorants.

Directed Magnetic Particle Transport above Artificial Magnetic Domains Due to Dynamic Magnetic Potential Energy Landscape Transformation

An approach for a remotely controllable transport of magnetic micro- and/or nanoparticles above a topographically flat exchange-bias (EB) thin film system, magnetically patterned into parallel stripe domains, is presented where the particle manipulation is achieved by sub-mT external magnetic field pulses. Superparamagnetic core-shell particles are moved stepwise by the dynamic transformation of the particles' magnetic potential energy landscape due to the external magnetic field pulses without affecting the magnetic state of the thin film system. The magnetic particle velocity is adjustable in the range of 1-100 μm/s by the design of the substrate's magnetic field landscape (MFL), the particle-substrate distance, and the magnitude of the applied external magnetic field pulses. The agglomeration of magnetic particles is avoided by the intrinsic magnetostatic repulsion of particles due to the parallel alignment of the particles' magnetic moments perpendicular to the transport direction and parallel to the surface normal of the substrate during the particle motion. The transport mechanism is modeled by a quantitative theory based on the precise knowledge of the sample's MFL and the particle-substrate distance.