Volatile Compounds in Prošek Dessert Wines Produced from White and Red Grapes (CROSBI ID 217949)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Budić-Leto, Irena ; Humar, Iva ; Zdunić, Goran ; Hribar, Janez ; Zlatić, Emil
engleski
Volatile Compounds in Prošek Dessert Wines Produced from White and Red Grapes
Prošek 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 Prošek were identified. Of these, nine compounds comprised over 95% of the total peak area of volatile aromas detected in Prošek: 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 characteristic aroma of Prošek is very complex and determined predominantly by the unique process of the grape drying.
aroma; HS-SPME-GC-MS; cv. Pošip; cv. Plavac mali
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Podaci o izdanju
Povezanost rada
Poljoprivreda (agronomija), Prehrambena tehnologija