| Title: | Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition |
| Author(s): | San-Juan F; Ferreira V; Cacho J; Escudero A; |
| Address: | "Department of Analytical Chemistry, University of Zaragoza , Zaragoza, Spain" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "A satisfactory model explaining quality could be built in a set of 25 high quality Spanish red wines, by aroma-active chemical composition. The quality of the wines was positively correlated with the wine content in fruity esters, acids, enolones, and wood derived compounds, and negatively with phenylacetaldehyde, acetic acid, methional, and 4-ethylphenol. Wine fruitiness was demonstrated to be positively related not only to the wine content on fruity esters and enolones, but to wine volatile fatty acids. Fruitiness is strongly suppressed by 4-ethylphenol, acetic acid, phenylacetaldehyde, and methional, this involved in the perception of dry-fruit notes. Sensory effects were more intense in the presence of beta-damascenone and beta-ionone. A satisfactory model explaining animal notes could be built. Finally, the vegetal character of this set of wines could be related to the combined effect of dimethylsulfide (DMS), 1-hexanol, and methanethiol" |
| Keywords: | Adult Female Fruit/*chemistry Humans Male Middle Aged Odorants/*analysis Spain Volatile Organic Compounds/*analysis Wine/*analysis Young Adult; |
| Notes: | "MedlineSan-Juan, Felipe Ferreira, Vicente Cacho, Juan Escudero, Ana eng Research Support, Non-U.S. Gov't 2011/06/02 J Agric Food Chem. 2011 Jul 27; 59(14):7916-24. doi: 10.1021/jf1048657. Epub 2011 Jun 21" |
