Berry aroma of wine:: sensory and olfactory analysis

被引：0

作者：

Piombino, P ^{[1
]}

Nicklaus, S ^{[1
]}

le Fur, Y ^{[1
]}

Moio, L ^{[1
]}

Le Quére, JL ^{[1
]}

机构：

[1] INRA, ENESAD, UMR Aromes, F-21065 Dijon, France

来源：

Flavour Research at the Dawn of the Twenty-First Century | 2003年

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Twenty red wines (10 Pinot noir, 10 Aglianico) and two white wines (Chardonnay) were studied by sensory and olfactory techniques in order to investigate the nature of "berry" notes of wine aroma. Sensory analysis results were used to select wines, 1 Pinot noir, 1 Aglianico and also 1 Chardonnay, in which "berry" aroma were marked. Olfactory analysis of wines extracts, evidenced that several "berry" odours were perceived both in red and white wines, the most cited being detected before LRI=1071, but two compounds (1080 < LRI < 1095 and 2117 < LRI < 2128) seem to be specific of these notes in red wines.

引用

页码：702 / 705

页数：4

共 50 条

[1] Analysis of Key Aroma Compounds in Fermented Goji Berry Wine
Liu Y.
Li J.
Gu P.
Li R.
Zhu B.
Zhang B.
Shipin Kexue/Food Science, 2024, 45 (05): : 126 - 136
[2] WINE AROMA SENSORY TRAINING GAME EMPLOYING A THERMAL BASED OLFACTORY DISPLAY
Tiele, Akira
Menon, Siddharth
Covington, James A.
2019 IEEE INTERNATIONAL SYMPOSIUM ON OLFACTION AND ELECTRONIC NOSE (ISOEN 2019), 2019, : 127 - 129
[3] SENSORY AND INSTRUMENTAL EVALUATION OF WINE AROMA
NOBLE, AC
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1977, 174 (SEP): : 32 - 32
[4] Sensory properties and aroma compounds of sweet Fiano wine
Genovese, Alessandro
Gambuti, Angelita
Piombino, Paola
Moio, Luigi
FOOD CHEMISTRY, 2007, 103 (04) : 1228 - 1236
[5] Aroma Components and Sensory Properties of Fermented Jujube Wine
Ma T.
Gong P.
Shi X.
Niu J.
Wang C.
Zhai W.
Zhang B.
Han S.
Han, Shunyu (gsndhsy@163.com), 1600, Chinese Chamber of Commerce (42): : 247 - 253
[6] Chemical and sensory characterisation of the aroma of Calkarasi rose wine
Darici, M.
Cabaroglu, T.
Ferreira, V.
Lopez, R.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 2014, 20 (03) : 340 - 346
[7] Changes in Wine Aroma Composition According to Botrytized Berry Percentage: A Preliminary Study on Amarone Wine
Fedrizzi, Bruno
Tosi, Emanuele
Simonato, Barbara
Finato, Fabio
Cipriani, Michela
Caramia, Giovanna
Zapparoli, Giacomo
FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2011, 49 (04) : 529 - 535
[8] Sentiment Analysis of Wine Aroma
Wariishi, Nao
Flanagan, Brendan
Suzuki, Takahiko
Hirokawa, Sachio
2015 IIAI 4TH INTERNATIONAL CONGRESS ON ADVANCED APPLIED INFORMATICS (IIAI-AAI), 2015, : 207 - 212
[9] Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis
Robinson, Anthony L.
Boss, Paul K.
Solomon, Peter S.
Trengove, Robert D.
Heymann, Hildegarde
Ebeler, Susan E.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2014, 65 (01): : 25 - 42
[10] Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma
Barbe, Jean-Christophe
Pineau, Benedicte
Silva Ferreira, Antonio Cesar
CHEMISTRY & BIODIVERSITY, 2008, 5 (06) : 1170 - 1183

← 1 2 3 4 5 →