EVALUATION OF EXOGENOUS ACETALDEHYDE ADDITIONS IN BEVERAGE MATRIXES

The main goals of this project are to (1)Isolate and characterize exogenous acetaldehyde mediated polyphenol elongated compounds in beverage matrixes through nuclear magnetic resonance (NMR) and liquid chromatography mass spectrometry (LC/MS), (2) Advance my public speaking, communication and networking skills,(3)Implement a new analytical wine chemistry webinar series in the Food Science Department showing producers analytical techniques that can be used for measuring beverage characteristics.Objectives From Each Goal1.1.Evaluate chemical effects of adding acetaldehyde exogenously to cranberry juice, tea and post-fermentation wine at a commercial winery.1.2.To analyze the treatment effects of acetaldehyde additions on commercial scale wine with sensory analysis and compare it to the chemical results.1.3.To elucidate the structure of acetaldehyde mediated compounds created by exogenous additions using NMR.2.1. Present findings of the research objectives through oral or poster presentationsat American Society of Enology and Viticulture National Conferences in 2025 and 2026.2.2. Present findings of research objectives through oral presentations at an enology and viticulture extension meeting.3.1 Design and contructan online webinar series teaching analytical chemistry techniques that are available to winemakers to help identify chemical characteristics of their beverages.3.2. Distribute the webinar series announcement to interested winemakers across the United States and conduct the webinar series.