Document Detail

The Aroma Chemical Composition of Red Wines from Different Price Categories and its Relationship with Quality.
MedLine Citation:
PMID:  22480297     Owner:  NLM     Status:  Publisher    
The aroma chemical composition of three sets of Spanish red wines belonging to three different price categories was studied by using an array of Gas Chromatographic methods. Significant differences were found in the levels of 72 aroma compounds. Expensive wines are richest in wood-related compounds, ethyl phenols, cysteinil-derived mercaptans, volatile sulphur compounds and in the ethyl esters of branched acids and also in methional and phenylacetaldehyde and are poorest in linear and branched fatty acids, fusel alcohols, terpenols, nor-isoprenoids, fusel alcohol acetates and ethyl esters of the linear fatty acids; inexpensive wines show exactly the opposite profile being in addition richest in E-2-nonenal, E-2-hexenal, Z-3-hexenol, acetoin and ethyl lactate. Satisfactory models relating quality with odorant composition could be built exclusively for expensive and medium-price wines, but not for the lower price sample set in which in mouth attributes had to be included. The models for quality reveal a common structure but they are characteristic of a given sample set.
Felipe San-Juan; Juan F Cacho; Vicente Ferreira; Ana Escudero
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-4-5
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2012 Apr 
Date Detail:
Created Date:  2012-4-6     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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