Autor: |
Andrii Tarasov, Nicoló Giuliani, Alexey Dobrydnev, Christoph Schuessler, Yulian Volovenko, Doris Rauhut, Rainer Jung |
Jazyk: |
angličtina |
Rok vydání: |
2020 |
Předmět: |
|
Zdroj: |
Foods, Vol 9, Iss 5, p 606 (2020) |
Druh dokumentu: |
article |
ISSN: |
2304-8158 |
DOI: |
10.3390/foods9050606 |
Popis: |
1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is an aroma compound responsible for the kerosene/petrol notes in Riesling wines. In the current article, three sensory thresholds for TDN were determined in young Riesling wine: detection threshold (about 4 µg/L), recognition threshold (10–12 µg/L), and rejection threshold (71–82 µg/L). It was demonstrated that an elevated content of free SO2 in wine may have a certain masking effect on the TDN aroma perception. In addition, the influence of wine serving temperature on the recognition of kerosene/petrol notes was studied. It was found, that a lower wine serving temperature (about 11 °C) facilitated identification of the TDN aroma compared to the same wine samples at room temperature. |
Databáze: |
Directory of Open Access Journals |
Externí odkaz: |
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