کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7595744 | 1492125 | 2015 | 23 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Instrumental and sensory characterisation of Solaris white wines in Denmark
ترجمه فارسی عنوان
خصوصیات سازمانی و حسی آب شراب سفید سولاریس در دانمارک
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
This study aimed to investigate the volatile and non-volatile compositions as well as sensory properties of the most common monovarietal white wine (var. Solaris) in Denmark. Using dynamic headspace sampling (DHS) coupled to gas chromatography-mass spectrometry (GC-MS), 79 volatile compounds were identified. Among the major non-volatile components glycerol, sulphite, sugars and organic acids were analysed. A primary sensory difference was observed among wine samples, half of which were characterised by floral and fruity flavours (peach/apricot, Muscat, melon, banana and strawberry) while the remainder were described by less pleasant flavours, such as chemical, wood and rooibos/smoke. Partial least squares regression (PLS) showed that acetates and ethyl esters of straight-chain fatty acids were associated with floral and fruity odours while ethyl esters of branched-chain fatty acids were less associated with them. The study also suggested that differences in vintage were less characteristic than differences caused due to sulphite management by producers.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 166, 1 January 2015, Pages 133-142
Journal: Food Chemistry - Volume 166, 1 January 2015, Pages 133-142
نویسندگان
Jing Liu, Torben Bo Toldam-Andersen, Mikael Agerlin Petersen, Shujuan Zhang, Nils Arneborg, Wender L.P. Bredie,