<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors></contributors><titles><title><style face="normal" font="default" size="100%">Persistent organic pollutants in cork used for production of wine stoppers.</style></title><secondary-title><style face="normal" font="default" size="100%">Chemosphere</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2005</style></year></dates><volume><style face="normal" font="default" size="100%">58</style></volume><pages><style face="normal" font="default" size="100%">1547-1552</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Owing to the lipophilic character of some components of cork and the long periods in the open air (during growth and barks storage), there is a risk of the cork becoming environmentally polluted. Moreover, cork stoppers are in contact with wines for periods ranging from a few months to several years; so they must maintain high levels of hygiene. The present work aims to investigate the level of PCBs, organochlorine pesticides, and PAHs in cork from different countries, used for the manufacturing of one-piece wine stoppers. Samples of cork were analysed using a multi-residue method. PCBs were not detected in all the samples; only a few samples contained detectable amounts of DDE; phenanthrene and anthracene were found in all the samples and fluoranthene in fewer cases. It was not possible to find a significant correlation between POPs concentration and origin of cork. Globally, the detected amounts are consistent with values found in foods, so the investigated cork show a suitable hygienic quality.</style></abstract><accession-num><style face="normal" font="default" size="100%">15694474</style></accession-num></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors></contributors><titles><title><style face="normal" font="default" size="100%">Effects of electron beam irradiation on cork volatile compounds by gas chromatography mass spectrometry</style></title><secondary-title><style face="normal" font="default" size="100%">CHROMATOGRAPHIA</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1999</style></year></dates><publisher><style face="normal" font="default" size="100%">VIEWEG</style></publisher><pub-location><style face="normal" font="default" size="100%">ABRAHAM-LINCOLN-STRABE 46, POSTFACH 15 47, D-65005 WIESBADEN, GERMANY</style></pub-location><volume><style face="normal" font="default" size="100%">49</style></volume><pages><style face="normal" font="default" size="100%">166-172</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">The effects of electron beam irradiation on cork volatile compounds was studied at different doses (25, 100, 1000 kGy), Volatiles we:re isolated from cork using the dynamic headspace-sampling technique, then identified by gas chromatography-mass spectrometry (GC-MS). Similar gas chromatographic profiles were obtained for non-irradiated and irradiated corks. Quantitative differences induced by the three doses were evaluated by calculating peak areas for each compound identified. The quantitative differences between non-irradiated corks and those irradiated at 25 kGy were significant for only a few substances, when:as significant quantitative differences were found in samples irradiated at 100 and 1000 kGy. For these doses, the content of volatile compounds generally increased, especially that of aliphatic hydrocarbons and carbonyl compounds. The behaviour of radiolytic hydrocarbons indicates that the mechanisms proposed for their formation in irradiated foods could take place even in cork.</style></abstract></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors></contributors><titles><title><style face="normal" font="default" size="100%">Phenolic compounds in cork used for production of wine stoppers as affected by storage and boiling of cork slabs</style></title><secondary-title><style face="normal" font="default" size="100%">AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1998</style></year></dates><publisher><style face="normal" font="default" size="100%">AMER SOC ENOLOGY VITICULTURE</style></publisher><pub-location><style face="normal" font="default" size="100%">PO BOX 1855, DAVIS, CA 95617-1855 USA</style></pub-location><volume><style face="normal" font="default" size="100%">49</style></volume><pages><style face="normal" font="default" size="100%">6-10</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Phenolic compounds (benzoic and cinnamic acid derivatives, vanillin,&lt;br/&gt;syringaldehyde and acetovanillone) were identified in cork used for&lt;br/&gt;production of wine stoppers by extraction in an ethanolic solution and&lt;br/&gt;by HPLC analysis. The effect of storage and boiling of cork slabs on&lt;br/&gt;these compounds were investigated. In each sample, cinnamic acids and&lt;br/&gt;vanillin have predominated among phenolics. Boiled cork was&lt;br/&gt;significantly different from raw slabs in the concentration of&lt;br/&gt;protocatechuic, caffeic, p-coumaric acids, and vanillin. The significant&lt;br/&gt;differences between cork from stored and from unstored slabs were&lt;br/&gt;evident in protocatechuic, 4-hydroxybenzoic, caffeic, and ferulic acids.&lt;br/&gt;Storage of slabs increased the amount of extractable cinnamic acids. On&lt;br/&gt;the other hand, boiling decreased the concentration of the same phenolic&lt;br/&gt;acids and increased that of vanillin. Boiling after storage can be&lt;br/&gt;beneficial to the cork quality, reducing the amount of potentially&lt;br/&gt;negative flavor compounds (cinnamic acids) and increasing potentially&lt;br/&gt;positive flavor compounds (vanillin).</style></abstract></record></records></xml>