Chapter 68 - Identification of Key Gin Aroma Compounds: An Integrative Approach Based on an Original Selection Procedure
| Autor: | Dussort, Pierre, Deprêtre, Nicolas, Bou-Maroun, Elias, Brunerie, Pascal, Guichard, Elisabeth, Le Fur, Yves, Le Quéré, Jean-Luc |
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| Přispěvatelé: | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Centre de Recherche Pernod Ricard, Centre de recherche Pernod Ricard, Dijon (Kevin Oudard), Institut Agro |
| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition
gin GC-olfactometry [SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences Chemometrics key aroma compounds detection frequency [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition [SDV.NEU.SC] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences |
| Zdroj: | Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium, Elsevier, pp.367-370, 2014, 978-0-12-398549-1 |
| Popis: | International audience; Potential impact aroma compounds of gin have been identified using Gas Chromatogry Olfactometry Mass-Spectrometry (GC-O-MS). In order to select some of them for a recombination study, we developed a specific procedure. Instead of only choosing the compounds on criteria such as their odor quality or their odor activity values, we also used physico-chemical parameters and information on their botanical origin. Data were organized in blocks homogeneous in terms of parameter type. Different statistical treatments were used in order to classify the compounds either by analyzing the parameters altogether or separately block by block. |
| Databáze: | OpenAIRE |
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