Journal
FOOD CHEMISTRY
Volume 196, Issue -, Pages 682-693Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.09.111
Keywords
Rose wine; GC-MS; Aroma Quantitative analysis; Descriptive sensory analysis; Principal component analysis
Funding
- UA and China Scholarship Council [201206300033]
- Wine Australia supplementary scholarship [GWR Ph1307]
- School of Agriculture, Food and Wine, UA
- AWRI by Australian from the Australian Government
Ask authors/readers for more resources
The appeal of rose wine is attributable to its sensory profiles and underlying chemical composition, which are determined by viticultural and oenological inputs. This study provided the first insight into the sensory attributes and volatile profiles of Australian rose wines. An HS-SPME-GC-MS method and a recently developed HPLC-MS/MS method were used to quantify 51 volatile compounds, including 4 potent sulfur compounds, in 26 commercial rose wines. Descriptive analysis on all wines was undertaken and the sensory results were correlated with quantitative chemical data to explore relationships between wine composition and sensory profiles. Based on odour activity values, esters were prominent aroma volatiles, and beta-damascenone, 3-methylbutyl acetate, ethyl hexanoate and 3-MHA were deemed to be important, in accord with other studies. Wines were described with terms ranging from developed, spicy and savoury to fresh green, citrus, tropical fruit, floral and confectionery. (C) 2015 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available