How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation
详细信息 查看全文
- 作者：Georgia Lytra ; Sophie Tempere ; Sté ; phanie Marchand ; Gilles de Revel ; Jean-Christophe Barbe ; jean-christophe.barbe@agro-bordeaux.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Dimethyl sulphide ; Esters ; Fruity aroma ; Dynamic sensory profiles ; Aromatic reconstitutions
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 March 2016
- 年：2016
- 卷：194
- 期：Complete
- 页码：196-200
- 全文大小：405 K
文摘
- •
Dynamic sensory profiles evince fruity aroma evolution during sensory analysis.
- •
Modification of a wine’s fruity notes during a 30-min sensory analysis.
- •
Decrease in ester and dimethyl sulphide concentrations in the first few minutes.
- •
Aromatic reconstitutions prove the olfactory impact of esters and dimethyl sulphide.
- •
Dimethyl sulphide and esters participate in modulating fruity aromas in red wine.