Chemical Markers for Aroma ofVitis viniferaVar. Chardonnay Regional Wines

Autor:	S. P. Arrhenius, M. Sylvan, L. P. Mccloskey
Rok vydání:	1996
Předmět:	Wine biology General Chemistry Norisoprenoids biology.organism_classification Terpene chemistry.chemical_compound chemistry Linalool Botany Nerol Food science General Agricultural and Biological Sciences Vitis vinifera Geraniol Aroma
Zdroj:	Journal of Agricultural and Food Chemistry. 44:1085-1090
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf9505943
Popis:	Since objective measures of appellations are needed for wine, California Vitis vinifera Var. Chardonnay wines (n = 48) were surveyed for several aroma compounds including esters, norisoprenoids, and terpenes. For the first time concentrations of volatile fragrances were directly correlated with descriptive analysis scores that statistical analysis of the sensory data showed were associated with regional uniqueness and distinctness. Sensory scores for 10 terms used by industry quality experts to describe wines from four regions were compared to the concentrations of over 30 wine chemical compounds. Frequency of use of individual grape-based aroma terms were significantly correlated (p < 0.05) with linalool, 1,1,6-trimethyldihydronaphthalene, 3-methylbutyl acetate, ethyl 2-hydroxypropanoate, and 2-phenylethanol. Linalool concentrations were also correlated with α-terpineol. Also, 4-terpineol, geraniol, nerol, and linalool oxide (furan) were found in Chardonnay wines from all of the regions of California. Ke...
Databáze:	OpenAIRE
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