| Quality and Aromatic Sensory Descriptors (Mainly Fresh and Dry Fruit Character) of Spanish Red Wines can be Predicted from their Aroma-Active Chemical Composition. | |
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MedLine Citation:
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PMID: 21627324 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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A satisfactory model explaining quality could be built in a set of 25 high quality Spanish red wines, by aroma-active chemical composition. The quality of the wines was positively correlated with the wine content in fruity esters, acids, enolones and wood derived compounds, and negatively with phenylacetaldehyde, acetic acid, methional and 4-ethylphenol. Wine fruitiness was demonstrated to be positively related not only to the wine content on fruity esters and enolones, but to wine volatile fatty acids. Fruitiness is strongly suppressed by 4-ethylphenol, acetic acid, phenylacetaldehyde and methional, this involved in the perception of dry-fruit notes. Sensory effects were more intense in the presence of b-damascenone and b-ionone. A satisfactory model explaining animal note could be built. Finally, the vegetal character of this set of wines could be related to the combined effect of dimethylsulfide (DMS), 1-hexanol and methanethiol. |
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Authors:
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Felipe San-Juan; Vicente Ferreira; Juan F Cacho; Ana Escudero |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-5-31 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: - ISSN: 1520-5118 ISO Abbreviation: - Publication Date: 2011 May |
Date Detail:
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Created Date: 2011-6-1 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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