Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry.
GC-O-OSME
GC × GC/TOFMS
Odor
Olfactometry
Syrah wine
Tropical wine
Volatile compounds
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
05 Mar 2020
05 Mar 2020
Historique:
received:
20
05
2019
revised:
11
09
2019
accepted:
16
09
2019
entrez:
3
11
2019
pubmed:
5
11
2019
medline:
24
12
2019
Statut:
ppublish
Résumé
The influence of different combinations of Syrah grape maturation degree (19, 21 and 23 °Brix) and maceration times (10, 20 and 30 days) on the volatile profile and aroma potential was evaluated for the first time through different chromatographic platforms (GC × GC/TOFMS, GC-O-OSME, GC-FID and GC/MS). GC × GC/TOFMS analyses resulted in 145 identified compounds and among these 29 were determined to be the most important for wine differentiation. The aroma compounds allowed the discrimination of Syrah wines made with grapes macerated for a shorter time (ten days) due to the higher levels of volatile compounds. The evaluation of these wines through GC-O-OSME together with GC-FID, MS resulted in the designation of 19 °Brix as the most appropriate grape maturation degree to obtain a greater number of volatiles with pleasant odor and higher intensity and persistence. GC × GC/TOFMS allowed five and six co-elutions to be resolved, involving, respectively, ten and twelve important wine compounds.
Identifiants
pubmed: 31677598
pii: S0308-8146(19)31676-0
doi: 10.1016/j.foodchem.2019.125552
pii:
doi:
Substances chimiques
Volatile Organic Compounds
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
125552Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.