| Title: | Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree |
| Author(s): | Dumitriu Gabur GD; Peinado RA; Cotea VV; Lopez de Lerma N; |
| Address: | "Department Environmental Engineering and Management, Faculty of Chemical Engineering and Environmental Protection 'Gheorghe Asachi' Technical University Iasi, Romania. Agricultural Chemistry Department, Building Marie Curie, Campus de Rabanales, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain. Electronic address: rafael.peinado@uco.es. Viticulture and Oenology Department, University of Agricultural Sciences and Veterinary Medicine 'Ion Ionescu de la Brad' Iasi, Romania. Electronic address: vcotea@uaiasi.ro. Agricultural Chemistry Department, Building Marie Curie, Campus de Rabanales, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain. Electronic address: b92lolem@uco.es" |
| DOI: | 10.1016/j.foodchem.2019.125801 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The influence on aroma compounds chips or staves and toasting degree have been analyzed in red wines aged for two periods of time. Ethyl propanoate, ethyl butanoate, ethyl octanoate, ethyl acetate, isoamyl acetate, isobutanol, 2-methyl-1-butanol, 2-phenylethanol, E-2-hexenol, octanal, nonanal, decanal, gamma-nonalactone, furfural, 5-methylfurfural, 2-methoxy-4-vinylphenol and cis-whiskey lactone were the compounds that contribute the most to the aroma series profile. By means of principal components analysis, esters were related to the aging time; cis-whiskey lactone with the type of wood pieces and octanal, 5-methyl furfural and cis-whiskey lactone with the toasting degree. Star plot show that woody aroma compounds are dominant in wines aged with low toasting degree oak pieces, whereas medium plus toasted pieces increased the concentration of aroma compounds with fruity aroma descriptors. Wines with prominent fruity or woody aromas can be obtained depending upon the degree of toasting of wood pieces used for aging" |
| Keywords: | Food Analysis Food-Processing Industry/instrumentation/methods Furaldehyde/analogs & derivatives/analysis Guaiacol/analogs & derivatives/analysis Lactones/analysis Odorants/analysis Romania Time Factors Vinyl Compounds/analysis Volatile Organic Compounds/; |
| Notes: | "MedlineDumitriu Gabur, Georgiana-Diana Peinado, Rafael A Cotea, Valeriu V Lopez de Lerma, Nieves eng England 2019/11/13 Food Chem. 2020 Apr 25; 310:125801. doi: 10.1016/j.foodchem.2019.125801. Epub 2019 Oct 31" |
