Volatile compounds in Prošek dessert wines produced from white and red grapes
| Autor: | Iva Humar, Irena Budić-Leto, Emil Zlatić, Janez Hribar, Goran Zdunić |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
0106 biological sciences
Peak area Chromatography biology Chemistry 04 agricultural and veterinary sciences biology.organism_classification aroma HS-SPME-GC-MS cv. Pošip cv. Plavac mali 040401 food science 01 natural sciences Terpenoid Terpene 0404 agricultural biotechnology 010608 biotechnology Food science Aroma Food Science |
| Zdroj: | Czech Journal of Food Sciences. 33:354-360 |
| ISSN: | 1805-9317 1212-1800 |
| DOI: | 10.17221/28/2015-cjfs |
| Popis: | Budic-Leto I., Humar I., Zdunic G., Hribar J., Zlatic E. (2015): Volatile compounds in Prosek dessert wines produced from white and red grapes. Czech J. Food Sci., 33: 354–360. Prosek dessert wines produced from dried grapes of two native Croatian varieties, one white and one red, had complex volatile compositions. Various categories of volatile compounds were identified using headspace solid-phase micro extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Sixty-one individual volatile compounds of Prosek were identified. Of these, nine compounds comprised over 95% of the total peak area of volatile aromas detected in Prosek: five esters and four alcohols. The remaining volatile compounds consisted of 11 alcohols, 11 esters, 10 terpenes, 8 aldehydes, 10 ketones, 4 acids, 1 lactone, and 1 norisoprenoide. Only 13 of the 61 aroma compounds showed significant differences between the varieties investigated. These results suggest that the charac teristic aroma of Prosek is very complex and determined predominantly by the unique process of the grape drying. |
| Databáze: | OpenAIRE |
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