Approaches to Spirit Aroma: Contribution of Some Aromatic Compounds to the Primary Aroma in Samples of Orujo Spirits
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- 作者：Sandra C. Dié ; guez ; Ma. Luisa G. de la Peñ ; a ; and Esperanza F. Gó ; mez
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2003
- 出版时间：December 3, 2003
- 年：2003
- 卷：51
- 期：25
- 页码：7385 - 7390
- 全文大小：62K
- 年卷期：v.51,no.25(December 3, 2003)
- ISSN：1520-5118
文摘
Terpenes and C13 norisoprenoids are among the most important aromatic compounds found in avolatile and nonvolatile form in grapes. Aromatic typicity of a spirit could be attributed to thesecompounds despite the very important presence of volatile compounds produced during alcoholicfermentation. In this study, following a solid phase extraction stage, the determination of the varietalaromatic compounds by gas chromatography was performed on 15 samples of Galician orujo spirits.The results show that significant differences (p < 0.05) exist in the concentrations of varietal aromaticcompounds in Galician spirits obtained from different varieties of grapes. 
-Ionona is the varietalaromatic compound that is most likely to contribute to the aroma of all of the spirits studied. Thespirits from Catalan Roxo are the most aromatic, with floral and fruity nuances, while the spirits fromGodello were the less aromatic group as far as the varietal compounds studied are concerned. Spiritsfrom Mencia and Treixadura show a similar profile, but the former has a more intensive aroma dueto 
-pinene, citronellol, and -ionone. Albariño spirits stand out because of their profile that is markedby the contributions of eugenol and linalool.Keywords: Orujo; spirit; varietal aroma; terpenes; C13-norisoprenoids; solid phase extraction; gaschromatography
-Ionona is the varietalaromatic compound that is most likely to contribute to the aroma of all of the spirits studied. Thespirits from Catalan Roxo are the most aromatic, with floral and fruity nuances, while the spirits fromGodello were the less aromatic group as far as the varietal compounds studied are concerned. Spiritsfrom Mencia and Treixadura show a similar profile, but the former has a more intensive aroma dueto -pinene, citronellol, and -ionone. Albariño spirits stand out because of their profile that is markedby the contributions of eugenol and linalool.Keywords: Orujo; spirit; varietal aroma; terpenes; C13-norisoprenoids; solid phase extraction; gaschromatography