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Food Chem

Title:		Characterisation of free and glycosidically bound aroma compounds of La Mancha Verdejo white wines
Author(s):		Sanchez-Palomo E; Alonso-Villegas R; Gonzalez Vinas MA;
Address:		"Area of Food Technology, Faculty of Sciences and Technologies Chemical (UCLM), Avda. Camilo Jose Cela, 10, 13071 Ciudad Real, Spain. Area of Food Technology, Faculty of Sciences and Technologies Chemical (UCLM), Avda. Camilo Jose Cela, 10, 13071 Ciudad Real, Spain. Electronic address: MiguelAngel.Gonzalez@uclm.es"
Journal Title:		Food Chem
Year:		2015
Volume:		20141103
Issue:
Page Number:		1195 - 1202
DOI:		10.1016/j.foodchem.2014.10.148
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aroma of Verdejo La Mancha white wines was studied by instrumental and sensory analysis across five consecutive vintages to determine their typicity and quality. Free and glycosidically-bound aroma compounds were isolated by solid phase extraction (SPE) to later be analysed using gas chromatography-mass spectrometry (GC/MS). Seventy-four (74) free aroma compounds and thirty-six (36) bound aroma compounds were identified and quantified in La Mancha Verdejo wines oven this five year period. Based on the result, Verdejo white wines presents a complex chemical profile with a wealth of aromas in its aromatic composition. The sensory profile of Verdejo wines was evaluated by experienced wine-tasters and was characterised by fresh, citric, green apple, fruity and tropical fruit aroma descriptors. This study shows the first complete aromatic characterisation of La Mancha Verdejo white wines, also the data suggest that these wines present a great aromatic potential"
Keywords:		Adult Benzene/analysis Female Gas Chromatography-Mass Spectrometry Humans Male Middle Aged Norisoprenoids/analysis Odorants/*analysis Principal Component Analysis Smell Solid Phase Extraction Volatile Organic Compounds/analysis Wine/*analysis Free and gly;
Notes:		"MedlineSanchez-Palomo, E Alonso-Villegas, R Gonzalez Vinas, M A eng Research Support, Non-U.S. Gov't England 2014/12/04 Food Chem. 2015 Apr 15; 173:1195-202. doi: 10.1016/j.foodchem.2014.10.148. Epub 2014 Nov 3"