GC-MS Description of the primary aroma structure of two Kadarka wines considered indigenous in Hungary

Journal of Applied Botany and Food Quality

Volumn 86, Issue 1, 2013, Pages 104-112

  Csóka, Mariann ^a   Amtmann, Mária ^a   Sárdy, Diána Ny ^a   Kállay, Miklós ^a   Korány, Kornél ^a  

^a Institute of Data Analytics and Information Systems   (Hungary)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL; DATA SET; HABITAT TYPE; MEASUREMENT METHOD;

GREAT PLAINS; HUNGARY;

EID: 84924218709     PISSN: 16139216     EISSN: 1439040X     Source Type: Journal    
DOI: 10.5073/JABFQ.2013.086.015     Document Type: Article

References (14)

1. th Edition.
2. th Edition. Mezogazdasági Kiadó, Budapest (in Hungarian).
3. GÓMEZ GARCÍA-CARPINTERO, E., SÁNCHEZ-PALOMO, E., GONZÁLEZ-VIÑAS, M.A., 2011: Aroma characterization of red wines from cv. Bobal grape variety grown in La Mancha region. Food Research International 44, 61-70.
4. GÓMEZ GARCÍA-CARPINTERO, E., SÁNCHEZ-PALOMO, E., GÓMEZ-GALLEGO, M.A., GONZÁLEZ-VIÑAS, M.A., 2012: Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosí red wines. Food Chemistry 131, 90-98.
5. IVANOVA, V., STEFOVA, M., STAFILOV, T., VOJNOSKI, B., BIRO, I., BUFA, A., KILAR, F., 2012: Validation of a method for analysis of aroma compounds in Red Wine using Liquid-Liquid Extraction and GC-MS. Food Anal. Methods 5, 1427-1434.
6. JANYIK, F., 2010: The comparison of Kadarka clones, MSc. Theses, Corvinus University of Budapest (in Hungarian).
7. KORÁNY, K., AMTMANN, M., 2005: A practical, theory supported approach of linear temperature programmed gas chromatographic retention indices used in the recognition experiments of Hungarian food specialities, called "Hungarics". J. Food Comp. Anal. 18, 345-357.
8. KORÁNY, K., AMTMANN, M., 2006: An experimentally supported, mathematical explanation of the gas chromatographic elution behaviour of the long-chain carbon members of the homologous series. J. Food Comp. Anal. 19, 813-821.
9. KORÁNY, K., MEDNYÁNSZKY, ZS., AMTMANN, M., 2000: Preliminary results of a recognition method visualizing the aroma and fragrance features. Acta Alimentaria 29, 187-198.
10. KOVÁCS, T., KÁLLAY, M., KORANY, K., 1999: Visualization of the gas chromatography/mass spectrometry data of muscat ottonel must and wine measurements. Int. J. Hort. Sci. 5, 16-21.
11. PERESTRELO, R., FERNANDES, A., ALBUQUERQUE, F.F., MARQUES, J.C., CAMARA, J.S., 2006: Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds. Analytica Chimica Acta 563, 154-164.
12. TAKLER, A., 2004: The past and present of Kadarka vine in the Szekszárd terroir, MSc. Theses, Corvinus University of Budapest (in Hungarian).
13. ÚJVARI, T., 2007: The significance of Hungaric-vint species, MSc. Theses, Corvinus University of Budapest (in Hungarian).
14. VEVERKA L., JELINKOVA, M., HRON, K., BALIK, J., STAVEK, J., BARTAK, P., 2012: Chemical markers in the aroma profiles of South Moravian red wine distillates. Czech J. Food Sci. 30, 369-376.