期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 58, 期 11, 页码 6900-6904出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf100410n
关键词
Odor compound; aroma profile; wine aging; sherry wine
Odor compounds in Amontillado sherry white wine obtained by means of biological aging first and oxidative aging second in American oak casks were determined by gas chromatography olfactometry. Sniffing revealed fruity, fatty, chemical, spicy, vegetable, floral and empyreumatic odors, the first being the most common. Olfactometric intensity was assessed on a four-point scale. Most changes were detected during the first years of the oxidative aging step. Ethyl isobutanoate, ethyl butanoate, ethyl octanoate, and eugenol were the strongest odor compounds detected by sniffing in wines. The odor spectrum values for all active odorants were calculated in relation to ethyl octanoate, this compound being the most potent odorant. On the basis of olfactometric intensities and odor spectrum values, ethyl octanoate, ethyl butanoate, eugenol, ethyl isobutanoate, and sotolon can be deemed the main group of potent odorants in Amontillado wines. These compounds maintained similar relative contributions to the aroma profile during the oxidative aging step.
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