کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7589725 | 1492093 | 2016 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
ترجمه فارسی عنوان
تعاملات احساسی بین شش عطر رایج عطر و طعم اصلی چهار عطر و بوی عطر قرمز را توضیح می دهد
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
This work aims at assessing the aromatic sensory dimensions linked to 6 common wine aroma vectors (N, norisoprenoids; A, branched acids; F, enolones; E, branched ethyl esters; L, fusel alcohols, M, wood compounds) varying in their natural range of occurrence. Wine models were built by adding the vectors at two levels (fractional factorial design 2VI) to a de-aromatised aged red wine. Twenty other different models were evaluated by descriptive analysis. Red, black and dried fruits and woody notes were satisfactorily reproduced. Individual vectors explained just 15% of the sensory space, mostly dependent on perceptual interactions. N influences dried and black fruits and suppresses red fruits. A suppresses black fruits and enhances red and dried fruits. F exerts a major role on red fruits. E suppresses dried fruits and modulates black fruits. L is revealed as a strong suppressor of red fruits and particularly of woody notes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 199, 15 May 2016, Pages 447-456
Journal: Food Chemistry - Volume 199, 15 May 2016, Pages 447-456
نویسندگان
Vicente Ferreira, MarÃa-Pilar Sáenz-Navajas, Eva Campo, Paula Herrero, Arancha de la Fuente, Purificación Fernández-Zurbano,