White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception

被引：19

作者：

Lezaeta, Alvaro ^{[1
]}

Bordeu, Edmundo ^{[1
]}

Agosin, Eduardo ^{[2
]}

Ricardo Perez-Correa, J. ^{[2
]}

Varela, Paula ^{[3
]}

机构：

[1] Pontificia Univ Catolica Chile, Fac Agron & Ingn Forestal, Dept Fruticultura & Enol, Casilla 306 Correo 22, Santiago, Chile

[2] Pontificia Univ Catolica Chile, Escuela Ingn, Dept Ingn Quim & Bioproc, Casilla 306 Correo 22, Santiago, Chile

[3] Nofima AS, Osloveien 1,POB 210, N-1431 As, Norway

来源：

FOOD RESEARCH INTERNATIONAL | 2018年 / 108卷

关键词：

Wine; Sauvignon blanc; Aroma; Preference; Sensory; Consumers; CATA; ALCOHOLIC FERMENTATION; VOLATILE COMPOUNDS; YEAST; MODULATION;

D O I：

10.1016/j.foodres.2018.03.044

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

We developed a sensory-based methodology to aromatically enrich wines using different aromatic fractions recovered during fermentations of Sauvignon Blanc must. By means of threshold determination and generic descriptive analysis using a trained sensory panel, the aromatic fractions were characterized, selected, and clustered. The selected fractions were grouped, re-assessed, and validated by the trained panel. A consumer panel assessed overall liking and answered a CATA question on some enriched wines and their ideal sample. Differences in elicitation rates between non-enriched and enriched wines with respect to the ideal product highlighted product optimization and the role of aromatic enrichment. Enrichment with aromatic fractions increased the aromatic quality of wines and enhanced consumer appreciation.

引用

页码：595 / 603

页数：9

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