期刊
FOOD CHEMISTRY
卷 121, 期 4, 页码 1296-1304出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.01.067
关键词
Wine; Metabolomics; NMR; Sensory analysis
资金
- Victorian Department of Primary Industries
- grapegrowers and winemakers of Australia through Grape and Wine Research and Development Corporation
Sensory analysis of wine is expensive and time consuming. Alternatives to characterise aspects of wine flavour and aroma are thus highly desirable. Here, it can be demonstrated that certain mouth-feel parameters identified from sensory analysis can be strongly correlated to NMR-based metabolomics analysis of wine. Wines were made from Cabernet Sauvignon and Shiraz grapes (Vitis vinifera L.) subjected to different levels of sun exposure in a commercial vineyard in the Sunraysia region of Victoria, Australia. Descriptive analysis revealed that the wines from the shaded treatment were significantly different from other treatments for a number of flavour and aroma characters, particularly those related to mouth-feel. Metabolomic analysis allowed classification of the wines based on grape variety and shade treatment in a manner similar to that by sensory analysis. The NMR analysis described here is rapid, inexpensive and allows the simultaneous assessment of multiple metabolites contributing to wine quality. Metabolomic analysis of wine may therefore offer a more affordable technique to investigate certain sensory aspects of wine. (C) 2010 Elsevier Ltd. All rights reserved.
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