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
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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
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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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