期刊
FOOD CHEMISTRY
卷 232, 期 -, 页码 413-422出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.03.163
关键词
Glycosides; Wine; Monoterpenes; Flavour; LC-MS; GC-MS; Sensory; Time intensity
This study investigated the sensory significance of monoterpene glycosides during tasting, by retronasal perception of odorant aglycones released in-mouth. Monoterpene glycosides were isolated from Gewurztraminer and Riesling juices and wines, chemically characterised and studied using sensory time-intensity methodology, together with a synthesised monoterpene glucoside. When assessed in model wine at five times wine-like concentration, Gewurztraminer glycosides and geranyl glucoside gave significant fruity flavour, although at wine-like concentrations, or in the presence of wine volatiles, the effect was not significant. Gewurztraminer glycosides, geranyl glucoside and guaiacyl glucoside were investigated using a sensory panel (n = 39), revealing large inter-individual variability, with 77% of panellists responding to at least one glycoside. The study showed for the first time that grape-derived glycosides can contribute perceptible fruity flavour, providing a means of enhancing flavour in wines, and confirms the results of previous studies that the effect is highly variable across individuals. (C) 2017 Elsevier Ltd. All rights reserved.
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