Fingerprints of acacia aging treatments by barrels or chips based on volatile profile, sensorial properties, and multivariate analysis
| Autor: | Soledad Pérez-Coello, M.C. Díaz-Maroto, Lourdes Marchante, M. Elena Alañón, Marina Alarcón, I. J. Diaz-Maroto |
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| Rok vydání: | 2018 |
| Předmět: |
Nutrition and Dietetics
biology Vanillin 010401 analytical chemistry Acacia 04 agricultural and veterinary sciences biology.organism_classification Furfural 040401 food science 01 natural sciences Syringaldehyde 0104 chemical sciences Ferulic acid chemistry.chemical_compound 0404 agricultural biotechnology chemistry Principal component analysis Composition (visual arts) Food science Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 98:5795-5806 |
| ISSN: | 0022-5142 |
| Popis: | Despite the acceptance of the use of chips as an alternative enological practice to traditional barrels, there is substantial interest in looking for parameters that enable the aging technique to be identified. In the present study, the volatile compound composition and sensorial characteristics of wines aged with chips and barrels of acacia wood were monitored with the aim of finding fingerprints that could be used to discriminate between the two types of aging.; Results: Principal component analysis (PCA) calculated from chemical outputs permitted the two aging techniques to be distinguished. After 4 months of aging in barrels, concentrations of vanillin, ferulic acid, syringaldehyde, and furfural decreased considerably due to the higher oxidation produced by the acacia wood's porosity. This fact made it more difficult to discriminate between those wines aged in barrels for the longest times. On the other hand, PCA applied to sensorial data allowed a clear differentiation between wines aged in acacia barrels for longer periods and those macerated with chips, due to the notable presence of sensory attributes described as acacia wood, nutty, honeyed, and toasty.; Conclusion: Chemical and sensorial data can be regarded as complementary methods to obtain fingerprints that enable differentiation between the two different aging techniques by means of acacia wood. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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