期刊
FOOD RESEARCH INTERNATIONAL
卷 100, 期 -, 页码 201-208出版社
ELSEVIER
DOI: 10.1016/j.foodres.2017.06.036
关键词
Malbec wine; Free aroma compounds; Sensory profile; Gas chromatography mass spectrometry; Quantitative Descriptive Sensory Analysis
资金
- JCCM [PEII-2014-011-A]
The aroma of La Mancha Malbec red wines over four consecutive vintages was characterized by chemical and sensory analysis. Solid phase extraction (SPE) and gas chromatography mass spectrometry (GC-MS) were used to isolate and analyze free volatile compounds. Quantitative Descriptive Sensory Analysis (QDA) was carried out to characterize the sensory aroma profile. A total of 79 free volatile compounds were identified and quantified in the wines over these four vintages. Volatile aroma compounds were classified into seven aromatic series and their odour activity values were calculated in order to determine the aroma impact compounds in these wines. The aroma sensory profile of these wines was characterized by red fruit, fresh, prune, liquorice, clove, caramel, leather, tobacco and coffee aromas. This study provides a complete aroma characterization of La Mancha Malbec red wines and it is proposed that these wines can be considered as an alternative to wines from traditional grape varieties of this region.
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