کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1191988 | 963603 | 2006 | 8 صفحه PDF | دانلود رایگان |
Aroma components of white wine made from cv. Muscat of Bornova, a natives grape variety of Vitis vinifera grown in Turkey, and the effect of skin contact treatment (15 °C, 6 and 12 h) on the aromatic profile of this wine were investigated. Aroma components were extracted with dichloromethane and then analysed by gas chromatography(GC)–flame ionisation detection and GC–mass spectrometry. A total of 72 components were identified and quantified. Skin contact treatment increased the amount of total aroma components. Wine produced with 6 h skin contact was the most preferred. From the 72 compounds identified, β-damascenone, ethyl hexanoate, ethyl butanoate, isoamyl acetate, 2-phenyl ethyl acetate, linalool, geraniol, and 2-phenyl ethanol were impact odourants of Muscat of Bornova wine on the basis of odour activity values (OAVs).
Journal: Food Chemistry - Volume 94, Issue 3, February 2006, Pages 319–326