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Bibliographic record number: 220675

Journal

Authors: Komes, Draženka; Ulrich, Detlef; Lovrić, Tomislav
Title: Characterization of odor-active compounds in Croatian Rhine Riesling wine, subregion Zagorje
Source: European food research and technology (1438-2377) 222 (2005), 5-6; DOI: 10.1007/s00217-005-0094-y
Paper type: article
Keywords: wine; aroma; odor description; GCO; gas chromatography; olfactometry; Rhine Riesling
Abstract:
The aroma of Rhine Riesling must and wine was studied to determine the most intense odor-active compounds. The study was carried out using a special designed method of gas chromatography-olfactometry (GCO) to detect characteristic odorants, which were identified by GC-MS. Generally, the obtained results showed higher odor intensities for the wine than for the must samples. The aroma substances 2-phenylethanol, 3-methyl-1-butanol, 3-(methylthio)-1-propanol, ethyl propanoate, ethyl butanoate, ethyl 3-methylbutanoate, 3-methyl-1-butanol acetate, ethyl hexanoate, ethyl octanoate, ethyl 3-hydroxybutanoate, 2-phenylethyl acetate, hexanoic acid, 3-methylbutanoic acid, butanoic acid, β -damascenone, γ -undecalactone and 4-vinylguaiacol were detected as the most active odorants in the Rhine Riesling wine. The aroma of Rhine Riesling must was characterized by 2-ethyl-1-hexanol, (E)-2-penten-1-ol, 1-terpinen-4-ol, benzyl alcohol, 2-phenylethanol, α -terpineol, D-limonene
Project / theme: 0058017
Original language: ENG
Citation databases: Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Food processing technology
URL: http://www.springerlink.com
URL cjelovitog rada:
Google Scholar: Characterization of odor-active compounds in Croatian Rhine Riesling wine, subregion Zagorje



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