Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption
| Autor: | Carolina Muñoz González, Maria Angeles Pozo-Bayon, CAROLINA MUNOZ, Juan Jose Rodriguez Bencomo, M.Victoria Moreno-Arribas |
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| Přispěvatelé: | Consejo Superior de Investigaciones Científicas (España), Ministerio de Ciencia e Innovación (España) |
| Rok vydání: | 2011 |
| Předmět: |
Wine
biology media_common.quotation_subject digestive oral and skin physiology Aroma of wine Wine consumption food and beverages Olfactory Perception biology.organism_classification Biochemistry Gas Chromatography-Mass Spectrometry Isolation techniques Analytical Chemistry Perception Odorants Aroma interactions Economics Humans Food science Wine aroma characterization Aroma media_common |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| Popis: | 16 páginas, 2 figuras, 2 tablas.-- El pdf del artículo es la versión post-print. The volatile compounds present in wines are responsible for the quality of the wine aroma. The analysis of these compounds requires different analytical techniques depending on the type of compounds and their concentration. The importance at sensorial level of each compound should be evaluated by using olfactometric techniques and reconstitution and omission studies. In addition, wine aroma is influenced by other factors such as wine matrix, which could affect the compounds’ volatility, decreasing or increasing their concentration in the headspace above the wine. Moreover, when a wine is consumed, several oral physiological variables could affect aroma perception. The focus of this review is to outline the most recent advances in wine aroma analysis and the most innovative techniques in trying to elucidate the main factors that influence wine aroma perception during consumption. C.M-G and J.R-B would like to thank CSIC for their respective research contracts. The authors would like to thank MICINN for funding (project AGL2009-13361-C02-01). |
| Databáze: | OpenAIRE |
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