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
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
نویسندگان
, , , , , ,