Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines

被引：31

作者：

Amores-Arrocha, A. ^{[1
]}

Roldan, A. ^{[1
]}

Jimenez-Cantizano, A. ^{[1
]}

Caro, I. ^{[1
]}

Palacios, V. ^{[1
]}

机构：

[1] Univ Cadiz, Dept Chem Engn & Food Technol, Fac Sci, Agrifood Campus Int Excellence ceiA3,IVAGRO, POB 40, Cadiz 11510, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 2018年 / 105卷

关键词：

Bee pollen; White wine; Volatile compounds; OAV; Sensory; Alcoholic fermentation; GC-MS; AROMA COMPOUNDS; AMINO-ACIDS; SACCHAROMYCES-CEREVISIAE; CLIMATE-CHANGE; FERMENTATION; AMMONIUM; JUICE; MEAD; OIL;

D O I：

10.1016/j.foodres.2017.11.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigates the impact of bee pollen on volatile compounds, odour activity values and sensory profiles in Palomino fino and Riesling young white wines. Commercial bee pollen was added to grape must using six different doses (0 (control), 0.1, 0.25, 1, 5, 10 and 20 g/L) and fermented under controlled conditions. Volatile compounds were determined with GC and GC-MS chromatography and sensorial analysis using a qualified panel of tasters. Bee pollen produces an increase in volatile compounds depending on the grape variety and the dose applied. It also increases the synthesis of higher alcohols, methanol, esters, acetaldehyde and terpenes, reducing alcohols and fatty acids. Wines with low doses (0.1 and 0.25 g/L) showed the higher OAV values (fruity and floral) and scores in overall judgment for the sensory evaluation. High pollen doses decrease fruity character and could result in deviations affecting the sensorial quality.

引用

页码：197 / 209

页数：13

共 49 条

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