Identification of the odorants of two passito wines by gas chromatography-olfactometry and sensory analysis

American Journal of Enology and Viticulture

Volumn 56, Issue 4, 2005, Pages 394-399

  Guarrera, Nicola ^a   Campisi, Salvatore ^a   Asmundo, Carlo Nicolosi ^a  

^a UNIVERSITY OF CATANIA   (Italy)

Author keywords

Gas chromatography olfactometry; Odorants; Passito wine; Sensory analysis

Indexed keywords

VITIS SP.;

EID: 29644444984     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

1. Acree, T.E., J. Barnard, and D.G. Cunningham. 1984. A procedure for the sensory analysis of gas chromatographic effluents. Food Chem. 14:273-286.
2. Boidron, J.N., and P. Torres. 1979. Les aromes des muscats, etude analytique et degustative. Bull. Tech. Pyrenees Orient. 93:157-161.
3. Casimir, D.J., and F.B. Whitfield. 1978. Flavour impact values: A new concept for assigning numerical values for potency of individual flavour components and their contribution to overall flavour profile. Berichte der Internationalen Fruchtsaftunion. 15:325-345.
4. Dubois, P. 1980. Les constituants volatils du vin avec une attention particulière aux phénols volatils. Symposium di Enologia, Trento Italy, pp. 160-168. Instituto Agrario di S. Michele a/Adige.
5. Dubois, P. 1983. Volatile phenols in wine. In Flavours of Distilled Beverages. J.R. Piggott (Ed.), pp. 110-119. Ellis Horwood, Chichester, UK.
6. Ebeler, S.E. 2001. Analytical chemistry: Unlocking the secrets of wine flavor. Food Rev. Int. 17:45-64.
7. Etièvant, P.X. 1991. Wine. In Volatile Compounds of Food and Beverages. H. Maarse (Ed.), pp. 483-546. Marcel Dekker, New York.
8. Etièvant, P.X., G. Callement, D. Langlois, S. Issanchou, and N. Coquibus. 1999. Odor intensity evaluation in gas chromatographyolfactometry by finger span method. J. Agric. Food Chem. 47:1673-1680.
9. Ferreira, V., R. Lopez, and J.F. Cacho. 2000. Quantitative determination of the odorants of young red wines from different grape varieties. J. Sci. Food Agric. 80:1659-1667.
10. Guth, H. 1997. Identification of character impact odorants of different white wine varieties. J. Agric. Food Chem. 45:3022-3026.
11. Le Guen, S., C. Prost, and M. Demaimay. 2000. Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis). J. Agric. Food Chem. 48:1307-1314.
12. McDaniel, M.R., R. Miranda-Löpez, B.T. Watson, N.J. Micheals, and L.M. Libbey. 1990. Pinot Noir aroma: A sensory/gas chromatographic approach. In Flavors and Off-Flavors 89. Developments in Food Science. Proceedings of the 6th International Flavor Conference. G. Charalambous (Ed.), pp. 23-36. Elsevier, Amsterdam.
13. Miranda-López, R., L.M. Libbey, B.T. Watson, and M.R. McDaniel. 1992. Odor analysis of Pinot noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (OSME). J. Food Sci. 57:985-993, 1019.
14. Nicolosi Asmundo, C., M.C. Cataldi Lupo, S. Campisi, and C. Russo. 1988. I componenti volatili dell'aroma del Moscato di Noto in relazione all'invecchiamento. Vignevini 10:63-67.
15. Nicolosi Asmundo, C., M.C. Cataldi Lupo, S. Campisi, and C. Russo. 1990. La Malvasia delle Lipari: Influenza delle tecnologie di produzione sui componenti volatili dell'aroma. Vignevini 4:33-37.
16. Pollien, P., A. Ott, F. Montignon, M. Baumgartner, R. Munoz-Box, and A. Chaintreau. 1997. Hyphenated headspace-gas chromatography-sniffing technique: Screening of impact odorants and quantitative aromagram comparison. J. Agric. Food Chem. 45:2630-2637.
17. Rapp, A. 1998. Volatile flavour of wine: Correlation between instrumental analysis and sensory perception. Nahrung 42:351-363.
18. Schieberle, P., and W. Grosch. 1987. Evaluation of the flavour of wheat and rye bread crusts by aroma extract dilution analysis. Z. Lebensm. -Unters. -Forsch. 185:111-113.
19. Schreier, P. 1979a. Flavor composition of wines: A review. CRC Crit. Rev. Food Sci. Nutr. 12:59-111.
20. Schreier, P. 1979b. The role of micro-organisms in flavour formation. In Progress in Flavour Research. D.G. Land and H.E. Nursten (Eds.), pp. 175-196. Elsevier Applied Science, London.
21. Serot, T., C. Prost, L. Visan, and M. Burcea. 2001. Identification of the main odor-active compounds in musts from French and Romanian hybrids by three olfactometric methods. J. Agric. Food Chem. 49:1909-1914.
22. Singleton, V.L., and A.C. Noble. 1976. Wine flavor and phenolic substance. In Phenolic, Sulfur and Nitrogen Compounds in Food Flavors. G. Charalambous (Ed.), pp. 47-70. ACS Symposium Series 26, American Chemical Society, Washington, DC.
23. Ullrich, F., and W. Grosch. 1987. Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid. Z. Lebensm.-Unters.-Forsch. 184:277-282.