Saved in:
| Main Author: | |
|---|---|
| Format: | Artículo científico |
| Language: | en |
| Published: |
Instituto Federal de Educação, Ciência e Tecnologia Fluminense
2012
|
| Subjects: | |
| Online Access: | https://www.redalyc.org/articulo.oa?id=625768712002 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1866813227579473920 |
|---|---|
| author | Luisa Costa de Oliveira |
| author_facet | Luisa Costa de Oliveira |
| contents | Sensory profile and contribution of major components of aroma in dry red wine quality Luisa Costa de Oliveira Maria Eugênia de Oliveira Mamede Educación Quality Red wine Volatiles Multivariate Statistics Quantitative descriptive analysis This study aimed to determine the sensory profile and main volatile compounds of a set of commercial wines from two major wine regions in Brazil. A total of 28 descriptors were selected by quantitative descriptive analysis, and “red”, “violet”, “pungent aroma”, “vinegary aroma” and “softness” were the most important descriptors in sample discrimination (p≤0.05). 42 volatile aroma compounds were considered relevant for the evaluation of red wine samples. Several acetates and esters that contribute to the pleasant aroma in wines were found in the samples, but other undesirable compounds were also identified: acetic acid and octanoic acid may have contributed to the vinegary and sulphur odors perceived by a trained team. 2012 artículo científico 1415-2843 https://www.redalyc.org/articulo.oa?id=625768712002 en http://www.redalyc.org/revista.oa?id=6257 Vértices (Campos dos Goitacazes) application/pdf Instituto Federal de Educação, Ciência e Tecnologia Fluminense Vértices (Campos dos Goitacazes) (Brasil) Num.2 Vol.14 |
| format | Artículo científico |
| id | redalyc_625768712002 |
| language | en |
| publishDate | 2012 |
| publisher | Instituto Federal de Educação, Ciência e Tecnologia Fluminense |
| spellingShingle | Sensory profile and contribution of major components of aroma in dry red wine quality Luisa Costa de Oliveira Educación Quality Red wine Volatiles Multivariate Statistics Quantitative descriptive analysis Sensory profile and contribution of major components of aroma in dry red wine quality Luisa Costa de Oliveira Maria Eugênia de Oliveira Mamede Educación Quality Red wine Volatiles Multivariate Statistics Quantitative descriptive analysis This study aimed to determine the sensory profile and main volatile compounds of a set of commercial wines from two major wine regions in Brazil. A total of 28 descriptors were selected by quantitative descriptive analysis, and “red”, “violet”, “pungent aroma”, “vinegary aroma” and “softness” were the most important descriptors in sample discrimination (p≤0.05). 42 volatile aroma compounds were considered relevant for the evaluation of red wine samples. Several acetates and esters that contribute to the pleasant aroma in wines were found in the samples, but other undesirable compounds were also identified: acetic acid and octanoic acid may have contributed to the vinegary and sulphur odors perceived by a trained team. 2012 artículo científico 1415-2843 https://www.redalyc.org/articulo.oa?id=625768712002 en http://www.redalyc.org/revista.oa?id=6257 Vértices (Campos dos Goitacazes) application/pdf Instituto Federal de Educação, Ciência e Tecnologia Fluminense Vértices (Campos dos Goitacazes) (Brasil) Num.2 Vol.14 |
| title | Sensory profile and contribution of major components of aroma in dry red wine quality |
| topic | Educación Quality Red wine Volatiles Multivariate Statistics Quantitative descriptive analysis |
| url | https://www.redalyc.org/articulo.oa?id=625768712002 |