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 AbstractProteomic analysis of dietary restriction in yeast reveals a role for Hsp26 in replicative lifespan extension    Next AbstractA systematic review on biomonitoring of individuals living near or working at solid waste incinerator plants »

J Agric Food Chem


Title:Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data
Author(s):Campo E; Ferreira V; Escudero A; Cacho J;
Address:"Department of Analytical Chemistry, Science Faculty, Universidad de Zaragoza, 50009 Zaragoza, Spain"
Journal Title:J Agric Food Chem
Year:2005
Volume:53
Issue:14
Page Number:5682 - 5690
DOI: 10.1021/jf047870a
ISSN/ISBN:0021-8561 (Print) 0021-8561 (Linking)
Abstract:"Wine extracts obtained by a dynamic headspace sampling technique were studied by quantitative gas chromatography-olfactometry (GC-O) to determine the aroma profiles of six young monovarietal Spanish white wines. A partial least-square regression study was carried out to look for models relating wine aroma properties with GC-O scores. Models were validated by sensory analysis. Four out of the five most important sensory descriptors were satisfactorily described by a model, and sensory tests confirmed most of the predictions. The main aroma differences between these wines are due to the ratio linalool/3-mercaptohexyl acetate. Floral, sweet, and muscat are positively related to the concentration of linalool and negatively to that of 3-mercaptohexyl acetate. Tropical fruit is related to the wine content in this last odorant. 2-Phenyl acetate, reinforced by other acetates, can also contribute to floral and sweet notes. Alkyl-methoxypyrazines lessen the tropical fruit note, and acetic acid lessens the muscat nuance"
Keywords:"Acyclic Monoterpenes Adult Chromatography, Gas/*methods Female Fruit/chemistry/*classification Humans Male Monoterpenes/analysis Odorants/*analysis Phenylacetates/analysis *Smell Species Specificity Vitis/chemistry/*classification Wine/*analysis;"
Notes:"MedlineCampo, Eva Ferreira, Vicente Escudero, Ana Cacho, Juan eng Research Support, Non-U.S. Gov't 2005/07/07 J Agric Food Chem. 2005 Jul 13; 53(14):5682-90. doi: 10.1021/jf047870a"

 
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 23-11-2024