Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous Abstract'Vitruvian' precursor for gas phase deposition: structural insights into iridium beta-diketonate volatilities    Next Abstract"Varroa destructor from the Laboratory to the Field: Control, Biocontrol and IPM Perspectives-A Review" »

Anal Chim Acta


Title:Volatile composition and sensory properties of Vitis vinifera red cultivars from north west Spain: correlation between sensory and instrumental analysis
Author(s):Vilanova M; Campo E; Escudero A; Grana M; Masa A; Cacho J;
Address:"Mision Biologica de Galicia (CSIC), PO BOX 28, 38080 Pontevedra, Spain. mvilanova@mbg.csic.es"
Journal Title:Anal Chim Acta
Year:2012
Volume:20120124
Issue:
Page Number:104 - 111
DOI: 10.1016/j.aca.2012.01.026
ISSN/ISBN:1873-4324 (Electronic) 0003-2670 (Linking)
Abstract:"The aroma and volatile composition of wines from five red cultivars from NW Spain (Brancellao, Mencia, Merenzao, Mouraton and Souson) have been studied by gas chromatography-mass spectrometry (GC-MS) and sensory descriptive analysis (SDA) during three consecutive vintages (2007-2009) in order to characterize these wines. In addition, relationships between the instrumental (volatile) and sensory variables were analyzed through the application of partial least squares regression (PLSR). Results revealed that the effect of 'cultivar' was very important as a third of compounds (16 in total) varied significantly (P1), thus contributing to the final wine aroma. Partial least square (PLS) regression was applied to volatile compounds with OAV>0.2 and aroma descriptors with %GM>10. PLSR yielded a satisfactory model for the prediction of four important aroma descriptors in this set of wines--aroma quality, aroma intensity, herbaceous and red fruit--from instrumental analysis data. This work contributes to gaining knowledge about the sensory profiles and its relation to the volatile composition of minority Galician red grape cultivars"
Keywords:Discriminant Analysis *Gas Chromatography-Mass Spectrometry Least-Squares Analysis Odorants *Sensory Thresholds Spain Vitis/*chemistry Volatile Organic Compounds/*analysis Wine/*analysis;
Notes:"MedlineVilanova, M Campo, E Escudero, A Grana, M Masa, A Cacho, J eng Research Support, Non-U.S. Gov't Netherlands 2012/03/01 Anal Chim Acta. 2012 Mar 30; 720:104-11. doi: 10.1016/j.aca.2012.01.026. Epub 2012 Jan 24"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 05-11-2024