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Food Res Int

Title:		Chemo-sensory approach for the identification of chemical compounds driving green character in red wines
Author(s):		Saenz-Navajas MP; Arias I; Ferrero-Del-Teso S; Fernandez-Zurbano P; Escudero A; Ferreira V;
Address:		"Laboratorio de Analisis del Aroma y Enologia (LAAE), Department of Analytical Chemistry, Instituto Agroalimentario de Aragon (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), Universidad de Zaragoza, c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain. Electronic address: maria@saenz.info. Laboratorio de Analisis del Aroma y Enologia (LAAE), Department of Analytical Chemistry, Instituto Agroalimentario de Aragon (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), Universidad de Zaragoza, c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain. Laboratorio de Analisis del Aroma y Enologia (LAAE), Department of Analytical Chemistry, Instituto Agroalimentario de Aragon (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), Universidad de Zaragoza, c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain; Instituto de Ciencias de la Vid y del Vino (ICVV), Universidad de La Rioja-CSIC-Gobierno de La Rioja, Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logrono, La Rioja, Spain. Instituto de Ciencias de la Vid y del Vino (ICVV), Universidad de La Rioja-CSIC-Gobierno de La Rioja, Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logrono, La Rioja, Spain"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180418
Issue:
Page Number:		138 - 148
DOI:		10.1016/j.foodres.2018.04.037
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The present work seeks to define the 'green character' of red wines and characterise the groups of molecules potentially involved in that perception. Fifty-four wines were screened by wine experts for different levels of green character. Six different phenolic fractions were obtained by liquid chromatography (LC) and further submitted to sensory and chemical characterisation. The volatile fraction was screened by semipreparative LC, Gas Chromatography-Olfactometry (GC-O) and quantitative analysis. The green character was linked to vegetal aroma, astringency, green and dry tannins according to experts of the Somontano region. Non-volatile fractions containing tannins with mean degree of polymerisation of ten and smaller anthocyanin-derivative pigments (
Keywords:		"Anthocyanins/analysis Chromatography, Gas/*methods Odorants/*analysis Olfactometry/*methods Phenols/analysis Principal Component Analysis Tannins/analysis Volatile Organic Compounds/*analysis Wine/*analysis Anthocyanins Aroma Green character Isoamyl alcoh;"
Notes:		"MedlineSaenz-Navajas, Maria-Pilar Arias, Ignacio Ferrero-Del-Teso, Sara Fernandez-Zurbano, Purificacion Escudero, Ana Ferreira, Vicente eng Research Support, Non-U.S. Gov't Canada 2018/05/29 Food Res Int. 2018 Jul; 109:138-148. doi: 10.1016/j.foodres.2018.04.037. Epub 2018 Apr 18"