The DOI matches its Crossref record; 31 of the 31 references it cites were found in a registry or an index.
Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines
Abstract
The aroma profile of five premium red wines has been studied by sensory descriptive analysis, quantitative gas chromatography-olfactometry (GC-O), and chemical quantitative analysis. The most relevant findings have been confirmed by sensory analysis. Forty-five odorants, including the most intense, were identified. At least 37 odorants can be found at concentrations above their odor threshold. A satisfactory agreement between GC-O and quantitative data was obtained in most cases. Isobutyl-2-methoxypyrazine, (E)-whiskey lactone, and guaiacol were responsible for the veggie, woody, and toasted characters of the wines, respectively. The sweet-caramel notes are related to the presence of at least five compounds with flowery and sweet notes. The phenolic character can be similarly related to the presence of 12 volatile phenols. The berry fruit note of these wines is related to the additive effect of nine fruity esters. Ethanol exerts a strong suppression effect on fruitiness, whereas norisoprenoids and dimethyl sulfide enhance fruity notes.
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Citations
Cites
Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties
Guth, H. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf970280a · Cited by 1,195
Quantitative determination of the odorants of young red wines from different grape varieties
Ferreira, V., L�pez, R., & Cacho, J. F. (2000) · Journal of the Science of Food and Agriculture · doi:10.1002/1097-0010(20000901)80:11<1659::aid-jsfa693>3.0.co;2-6 · Cited by 1,105
Self-citationLópez, R., Aznar, M., Cacho, J., & Ferreira, V. (2002) · Journal of Chromatography A · doi:10.1016/s0021-9673(02)00696-9 · Cited by 504
Self-citationCulleré, Escudero, A., Cacho, J., & Ferreira, V. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0350820 · Cited by 428
Self-citationFerreira, V., Ortín, N., Escudero, A., López, R., & Cacho, J. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0115645 · Cited by 402
Self-citationEscudero, A., Gogorza, B., Melús, M. A., Ortín, N., Cacho, J., & Ferreira, V. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf035341l · Cited by 325
Self-citationAnalysis of organic sulfur compounds in wine aroma
Mestres, M., Busto, O., & Guasch, J. (2000) · Journal of Chromatography A · doi:10.1016/s0021-9673(00)00220-x · Cited by 322
Atlas of Odor Character Profiles
Dravnieks, A. (1992) · doi:10.1520/ds61-eb · Cited by 311
The capacity of humans to identify odors in mixtures
Laing, D. G., & Francis, G. W. (1989) · Physiology & Behavior · doi:10.1016/0031-9384(89)90041-3 · Cited by 295
Fast analysis of important wine volatile compounds
Ortega, C., López, R., Cacho, J., & Ferreira, V. (2001) · Journal of Chromatography A · doi:10.1016/s0021-9673(01)00972-4 · Cited by 265
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Cited by
Moreira, N., Pina, C., Mendes, F., Couto, J. A., Hogg, T., & Vasconcelos, I. (2011) · Food Control · doi:10.1016/j.foodcont.2010.07.025 · Cited by 114
Callejón, R. M., Tesfaye, W., Torija, M. J., Mas, A., Troncoso, A. M., & Morales, M. L. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2008.08.027 · Cited by 71
An Approach of the Madeira Wine Chemistry
Perestrelo, R., Silva, C., Gonçalves, C., Castillo, M., & Câmara, J. S. (2020) · Beverages · doi:10.3390/beverages6010012 · Cited by 56
“β‐ damascenone is present in wine at a concentration ranging from 1 to 4 μg/L, acting as an aroma enhancer, contributing with fruity aroma of wine esters [42,43].”
BackgroundInsights on the chemical basis of the astringency of Spanish red wines
Sáenz-Navajas, M.-P., Avizcuri, J.-M., Ferreira, V., & Fernández-Zurbano, P. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.03.060 · Cited by 47
Self-citationOak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices
Cameleyre, M., Lytra, G., Schütte, L., Vicard, J.-C., & Barbe, J.-C. (2020) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.0c00583 · Cited by 38
Metadata
- Authors
- Escudero, A., Campo, E., Fariña, L., Cacho, J., & Ferreira, V.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2007-05-01
- Volume
- 55
- Issue
- 11
- Pages
- 4501-4510
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2043356571
- Cited by
- 615
- References
- 31
- FWCI
- 37.05
- Type
- journal article
- Language
- en
- Open access
- closed
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- Escudero, A., Campo, E., Fariña, L., Cacho, J., & Ferreira, V. (2007). Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf0636418
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