| Title: | "Fingerprints of acacia aging treatments by barrels or chips based on volatile profile, sensorial properties, and multivariate analysis" |
| Author(s): | Alanon ME; Marchante L; Alarcon M; Diaz-Maroto IJ; Perez-Coello S; Diaz-Maroto MC; |
| Address: | "Regional Institute for Applied Scientific Research (IRICA), Area of Food Science and Technology, University of Castilla-La Mancha, Ciudad Real, Spain. Department of Analytical Chemistry and Food Science and Technology, Area of Food Science and Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain. Department of Agroforestry Engineering, Higher Polytechnic School, Universidad de Santiago de Compostela, Lugo, Spain" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Despite the acceptance of the use of chips as an alternative enological practice to traditional barrels, there is substantial interest in looking for parameters that enable the aging technique to be identified. In the present study, the volatile compound composition and sensorial characteristics of wines aged with chips and barrels of acacia wood were monitored with the aim of finding fingerprints that could be used to discriminate between the two types of aging. RESULTS: Principal component analysis (PCA) calculated from chemical outputs permitted the two aging techniques to be distinguished. After 4 months of aging in barrels, concentrations of vanillin, ferulic acid, syringaldehyde, and furfural decreased considerably due to the higher oxidation produced by the acacia wood's porosity. This fact made it more difficult to discriminate between those wines aged in barrels for the longest times. On the other hand, PCA applied to sensorial data allowed a clear differentiation between wines aged in acacia barrels for longer periods and those macerated with chips, due to the notable presence of sensory attributes described as acacia wood, nutty, honeyed, and toasty. CONCLUSION: Chemical and sensorial data can be regarded as complementary methods to obtain fingerprints that enable differentiation between the two different aging techniques by means of acacia wood. (c) 2018 Society of Chemical Industry" |
| Keywords: | Acacia/*chemistry Food Handling/*instrumentation/methods Humans Multivariate Analysis Odorants/analysis Oxidation-Reduction Taste Volatile Organic Compounds/*analysis Wine/*analysis Wood/chemistry Aging process discrimination sensorial properties volatile; |
| Notes: | "MedlineAlanon, M Elena Marchante, Lourdes Alarcon, Marina Diaz-Maroto, Ignacio J Perez-Coello, Soledad Diaz-Maroto, Maria Consuelo eng RTA2014-00055-C03-02/Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria/ England 2018/05/15 J Sci Food Agric. 2018 Dec; 98(15):5795-5806. doi: 10.1002/jsfa.9129. Epub 2018 Jun 27" |
