Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma

Detalhes bibliográficos
Autor(a) principal: Barbe, Jean-Christophe
Data de Publicação: 2008
Outros Autores: Pineau, Bénédicte, Ferreira, Antonio Cesar Silva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/2785
Resumo: More than 800 aromatic compounds have been identified in wine, some of them at the ng/l level. Wine, therefore, constitutes a very complex matrix, from which it is difficult to isolate a specific aroma character. Gas chromatography–olfactometry (GC–O) applied to wine extracts is used to characterize odor-active zones that are often treated in a hierarchical way by Aroma Extract Dilution Analysis (AEDA). The aromatic impact of the volatiles is evaluated, generally by determining perception thresholds. This methodology has provided convincing results concerning wine flavors, but it does have its limitations. Forinstance , data on b-damascenone have demonstrated that these methods could reach their limits for this volatile, in particular, because of the non-quantitative representation of aroma extracts of wines, and because of the difficulty to accurately determine the perception threshold in wines for a compound already present. For b-damascenone, we have shown that its very low detection threshold with GC–O, its wide range, and its dependence on the composition of the medium resulted in overestimating its direct impact on the aroma of wine. Another way to facilitate the characterization of aromatic compounds was, therefore, investigated. High-Performance Liquid Chromatography (HPLC) methods were developed for the analysis of wine extracts. From an aromatic extract, 25 fractions with various flavors were thus obtained, and reverse-phase methodology was used for the selection and characterization of red- and black-fruit aromas in red wines.
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spelling Instrumental and sensory approaches for the characterization of compounds responsible for wine aromaMore than 800 aromatic compounds have been identified in wine, some of them at the ng/l level. Wine, therefore, constitutes a very complex matrix, from which it is difficult to isolate a specific aroma character. Gas chromatography–olfactometry (GC–O) applied to wine extracts is used to characterize odor-active zones that are often treated in a hierarchical way by Aroma Extract Dilution Analysis (AEDA). The aromatic impact of the volatiles is evaluated, generally by determining perception thresholds. This methodology has provided convincing results concerning wine flavors, but it does have its limitations. Forinstance , data on b-damascenone have demonstrated that these methods could reach their limits for this volatile, in particular, because of the non-quantitative representation of aroma extracts of wines, and because of the difficulty to accurately determine the perception threshold in wines for a compound already present. For b-damascenone, we have shown that its very low detection threshold with GC–O, its wide range, and its dependence on the composition of the medium resulted in overestimating its direct impact on the aroma of wine. Another way to facilitate the characterization of aromatic compounds was, therefore, investigated. High-Performance Liquid Chromatography (HPLC) methods were developed for the analysis of wine extracts. From an aromatic extract, 25 fractions with various flavors were thus obtained, and reverse-phase methodology was used for the selection and characterization of red- and black-fruit aromas in red wines.Wiley BlackwellVeritati - Repositório Institucional da Universidade Católica PortuguesaBarbe, Jean-ChristophePineau, BénédicteFerreira, Antonio Cesar Silva2010-10-11T13:43:31Z2008-072008-07-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/2785eng"Chemistry & Biodiversity". ISSN 1612-1872. 5: 6 (2008) 1170-118310.1002/cbdv.200890094info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:09:16Zoai:repositorio.ucp.pt:10400.14/2785Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:04:57.957160Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma
title Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma
spellingShingle Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma
Barbe, Jean-Christophe
title_short Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma
title_full Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma
title_fullStr Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma
title_full_unstemmed Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma
title_sort Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma
author Barbe, Jean-Christophe
author_facet Barbe, Jean-Christophe
Pineau, Bénédicte
Ferreira, Antonio Cesar Silva
author_role author
author2 Pineau, Bénédicte
Ferreira, Antonio Cesar Silva
author2_role author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Barbe, Jean-Christophe
Pineau, Bénédicte
Ferreira, Antonio Cesar Silva
description More than 800 aromatic compounds have been identified in wine, some of them at the ng/l level. Wine, therefore, constitutes a very complex matrix, from which it is difficult to isolate a specific aroma character. Gas chromatography–olfactometry (GC–O) applied to wine extracts is used to characterize odor-active zones that are often treated in a hierarchical way by Aroma Extract Dilution Analysis (AEDA). The aromatic impact of the volatiles is evaluated, generally by determining perception thresholds. This methodology has provided convincing results concerning wine flavors, but it does have its limitations. Forinstance , data on b-damascenone have demonstrated that these methods could reach their limits for this volatile, in particular, because of the non-quantitative representation of aroma extracts of wines, and because of the difficulty to accurately determine the perception threshold in wines for a compound already present. For b-damascenone, we have shown that its very low detection threshold with GC–O, its wide range, and its dependence on the composition of the medium resulted in overestimating its direct impact on the aroma of wine. Another way to facilitate the characterization of aromatic compounds was, therefore, investigated. High-Performance Liquid Chromatography (HPLC) methods were developed for the analysis of wine extracts. From an aromatic extract, 25 fractions with various flavors were thus obtained, and reverse-phase methodology was used for the selection and characterization of red- and black-fruit aromas in red wines.
publishDate 2008
dc.date.none.fl_str_mv 2008-07
2008-07-01T00:00:00Z
2010-10-11T13:43:31Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/2785
url http://hdl.handle.net/10400.14/2785
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Chemistry & Biodiversity". ISSN 1612-1872. 5: 6 (2008) 1170-1183
10.1002/cbdv.200890094
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell
publisher.none.fl_str_mv Wiley Blackwell
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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