Flavour profiling of strawberry wine by quantitative descriptive analysis technique

Journal of Food Science and Technology

Volumn 41, Issue 1, 2004, Pages 22-26

  Sharma, Somesh ^a   Joshi, V R ^a  

^a DR Y S PARMAR UNIVERSITY OF HORTICULTURE AND FORESTRY   (India)

Author keywords

Carbonic maceration; Cultivars; Descriptive analysis; Principal component analysis; Strawberry; Thermovinification; Wine

Indexed keywords

ESTERS; FERMENTATION; FLAVORS; PRINCIPAL COMPONENT ANALYSIS; SENSORS; YEAST;

CARBONIC MACERATION; CULTIVARS; DESCRIPTIVE ANALYSIS; STRAWBERRY; THERMOVINIFICATION;

WINE;

FRAGARIA X ANANASSA;

EID: 3042565481     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

1. Dirinck P, De Potter HL, Willaert GA, Scharap NM (1981) Flavour quality of cultivated strawberries: The role of sulphur compounds. J Agric Food Chem 29: 316-321.
2. Deuel CL (1996) Strawberries and raspberries. In: Processing Fruits Science and Technology: Major Processed Products. Samogyi LP, Barret DM, Hui YH (eds) Techonic Publ Co, Inc, Lancaster, pp 117-155.
3. Duncan SE (1995) Application of sensory evaluation in wine making. In: Wine Analysis and Production. Zoecklein BW, Fuegelsang KC, Gump BH, Nury FS (eds), Chapman and Hall, New York, pp 30-48.
4. Gayon PR (1978) Wine flavour. In: Flavour of Food and Beverages. Chemistry and Technology. Charlambous G, Inglett UE (eds), Academic Press, Inc. New York, p 335.
5. Jarvis B, Forster MJ, Kinsella WP (1995) Factors affecting the development of cider flavour. J Appl Bacteriol 79(Suppl): 5-18.
6. Joshi VK (2002) Effect of different sources of fermentation on flavour profiling of apple wines by descriptive analyses. Acta Aliment 31:211-226.
7. Joshi VK, Sharma S, Bhushan S (2004) Effect of method of preparation and cultivar on the quality of strawberry wine. Acta Aliment (Accepted).
8. Kaiser HF (1960) The application of electronic computers in factor analysis. Educ Psychol Measure 20: 141-155.
9. Ludwig AJ, Reynolds JF (1988) Statistical Ecology - A Primer on Methods and Computing. John Wiley and Sons, New York, pp 189-241.
10. Mahony OM (1985) Sensory Evaluation of Food. Statistical Methods and Procedures. Marcel Dekker, Inc, New York, pp 168-169.
11. McFadden WH, Teranishi R, Corse J, Black DR, Mon TR (1965) Volatiles from strawberries. II. Combined mass spectrometry and gas chromatography on complex mixtures. J Chromatogr 18: 10-19.
12. Nagy S (1993) Fruit Juice Processing Technology. Agriculture Science Inc. Auburndals, F1.pp 26, 436-514.
13. Perez AG, Rios JJ, Sanz Carlos, Olias JM (1992) Aroma components and free amino acids in strawberry variety 'Chandler' during ripening. J Agric Food Chem 40: 2232-2235.
14. Piggott JR (1988) Sensory Analysis of Foods. 2nd edn. Elsevier Applied Science, London.
15. Williams AA (1975) The development of vocabulary and profile assessment method for evaluating the flavour contribution of cider and perry aroma constituents. J Sci Food Agric 26: 567.