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Título : | Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine | Autor : | Goldner, María Cristina Zamora, María Clara Di Leo Lira, Paola Gianninoto, Hernando Bandoni, Arnaldo |
Palabras clave : | VINO TINTO; ETANOL | Fecha de publicación : | 2009 | Editorial : | Wiley | Cita : | Goldner, M. C. et al. Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine [en línea]. Journal of Sensory Studies. 2009, 24. doi: 10.1111/j.1745-459X.2009.00208.x. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15093 | Resumen : | Abstract: The sensory profile of 23 monovarietal Malbec wines were evaluated and related to the headspace composition of aroma at two alcohol levels (10.0–12.0 to 14.5–17.2% v/v). Twelve attributes were selected by quantitative descriptive analysis. At P < 0.01, two attributes showed lower aromatic intensity when alcohol level increased, and at P < 0.05, three attributes showed lower intensity; only one attribute showed higher intensity (P < 0.05). Seventeen aroma compounds were identified using solid-phase microextraction gas chromatography. Only one identified aroma compound showed lower contribution when alcohol level increased (P < 0.01); another aroma was added at P < 0.05. Only one aroma showed higher contribution (P < 0.05). Ethanol influenced the relative contribution of aroma compounds in different way – some declined while others increased. The sensorial aroma perception was also changed; when ethanol was at 14.5–17.2%, the odor was described as herbaceous instead of fruity, as was perceived at low ethanol levels. | URI : | https://repositorio.uca.edu.ar/handle/123456789/15093 | ISSN : | 1745-459X (en línea) | Disciplina: | INGENIERIA EN ALIMENTOS | DOI: | 10.1111/j.1745-459X.2009.00208.x | Derechos: | Acceso abierto |
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