Naslov
Characterization of odor-active compounds in Croatian Rhine Riesling wine, subregion Zagorje

Autori
Komes, Draženka ; Ulrich, Detlef ; Lovrić, Tomislav

Izvornik
European food research and technology (1438-2377) 222 (2005), 5-6;

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
wine; aroma; odor description; GCO; gas chromatography; olfactometry; Rhine Riesling

Sažetak
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

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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