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Food Res Int

Title:		The aroma of La Mancha Chelva wines: Chemical and sensory characterization
Author(s):		Sanchez-Palomo E; Delgado JA; Ferrer MA; Vinas MAG;
Address:		"University of Castilla-La Mancha, Area of Food Technology, Faculty of Sciences and Technologies, Chemical Avda. Camilo Jose Cela, 10, 13071 Ciudad Real, Spain. Electronic address: Eva.Sanchez@uclm.es. University of Castilla-La Mancha, Area of Food Technology, Faculty of Sciences and Technologies, Chemical Avda. Camilo Jose Cela, 10, 13071 Ciudad Real, Spain"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190122
Issue:
Page Number:		135 - 142
DOI:		10.1016/j.foodres.2019.01.049
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The aim of this study is the chemical and sensory description of the aroma of wines white Chelva through five successive vintages. Solid Phase Extraction (SPE) was used for the isolation of volatile compounds and Gas Chromatography Mass Spectrometry (GC-MS) was employed by their analysis. Aroma Sensory Profile of wines was defined using the Quantitative Descriptive Sensory Analysis (QDA). A total of 77 volatile compounds were identified in Chelva wines. Chelva wines present a great quantity of aromatic compounds of very different chemical nature and with different aromatic descriptors, which will increase its aromatic complexity of these wines. Aroma sensory profile of Chelva wines was defined by higher intensity of fresh and peach aromas with notes citric, green apple, tropical fruit and sweet. This study showed that the Chelva grapes variety cultivated in La Mancha region present a great aroma potential and a complex sensory profile and can be considered a viable alternative to traditional grape varieties cultivated in this region for increasing the offer to the consumer"
Keywords:		Acetaldehyde/analysis Acids/analysis Alcohols/analysis Benzene/analysis Esters/analysis Fruit/*chemistry Gas Chromatography-Mass Spectrometry/methods Humans Malus Odorants/*analysis Prunus persica Solid Phase Extraction *Taste Vitis/chemistry Volatile Org;
Notes:		"MedlineSanchez-Palomo, E Delgado, J A Ferrer, M A Vinas, M A Gonzalez eng Canada 2019/03/20 Food Res Int. 2019 May; 119:135-142. doi: 10.1016/j.foodres.2019.01.049. Epub 2019 Jan 22"