Chemical and sensory profiles of rosé wines from Australia
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- 作者：Jiaming Wanga ; Dimitra L. Caponeb ; Kerry L. Wilkinsona ; David W. Jefferya ; david.jeffery@adelaide.edu.au" class="auth_mail" title="E-mail the corresponding author
- 关键词：DA ; descriptive analysis ; 3-MH ; 3-mercapto-1-hexanol ; 3-MHA ; 3-mercaptohexyl acetate ; FT ; furfurylthiol ; BM ; benzyl mercaptan ; GC&ndash ; MS ; gas chromatography&ndash ; mass spectrometry ; HPLC&ndash ; MS/MS ; high-performance liquid chromatography&ndash ; tandem mass spectrometry ; TA ; titratable acidity ; HS-SPME ; headspace-solid-phase microextraction ; DVB/CAR/PDMS ; divinylbenzene/carboxen/polydimethylsiloxane ; DTDP ; 4 ; 4&prime ; -dithiodipyridine ; SPE ; solid-phase extraction ; LOD ; limit of detection ; LOQ ; l
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 April 2016
- 年：2016
- 卷：196
- 期：Complete
- 页码：682-693
- 全文大小：707 K
文摘
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First study on volatiles and aroma/flavour profiles of Australian rosé wines.
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Quantitative analysis of 47 volatiles was achieved using GC–MS in scan mode.
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HPLC–MS/MS was applied to quantify 4 polyfunctional thiols.
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Of 51 volatiles determined, 47 were significantly different among the wines.
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Four different aroma/flavour profiles are described using 23 sensory descriptors.