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Food Res Int

Title:		Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines
Author(s):		Amores-Arrocha A; Roldan A; Jimenez-Cantizano A; Caro I; Palacios V;
Address:		"Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain. Electronic address: antonio.amores@uca.es. Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain"
Journal Title:		Food Res Int
Year:		2018
Volume:		20171120
Issue:
Page Number:		197 - 209
DOI:		10.1016/j.foodres.2017.11.013
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"This study investigates the impact of bee pollen on volatile compounds, odour activity values and sensory profiles in Palomino fino and Riesling young white wines. Commercial bee pollen was added to grape must using six different doses (0 (control), 0.1, 0.25, 1, 5, 10 and 20g/L) and fermented under controlled conditions. Volatile compounds were determined with GC and GC-MS chromatography and sensorial analysis using a qualified panel of tasters. Bee pollen produces an increase in volatile compounds depending on the grape variety and the dose applied. It also increases the synthesis of higher alcohols, methanol, esters, acetaldehyde and terpenes, reducing alcohols and fatty acids. Wines with low doses (0.1 and 0.25g/L) showed the higher OAV values (fruity and floral) and scores in overall judgment for the sensory evaluation. High pollen doses decrease fruity character and could result in deviations affecting the sensorial quality"
Keywords:		Animals *Bees Fermentation Gas Chromatography-Mass Spectrometry Odorants/*analysis Pollen/*chemistry Spain Volatile Organic Compounds/*analysis Wine/*analysis Alcoholic fermentation Bee pollen Gc-ms Oav Sensory Volatile compounds White wine;
Notes:		"MedlineAmores-Arrocha, A Roldan, A Jimenez-Cantizano, A Caro, I Palacios, V eng Research Support, Non-U.S. Gov't Canada 2018/02/13 Food Res Int. 2018 Mar; 105:197-209. doi: 10.1016/j.foodres.2017.11.013. Epub 2017 Nov 20"