scholarly journals Aroma Perception of Rose Oxide, Linalool and α-Terpineol Combinations in Gewürztraminer Wine

Fermentation ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 30
Author(s):  
Mildred Melina Chigo-Hernandez ◽  
Aubrey DuBois ◽  
Elizabeth Tomasino
Keyword(s):  
Sensory Analysis ◽  
Descriptive Analysis ◽  
White Wine ◽  
Wine Aroma ◽  
Chiral Compound ◽  
Enantiomeric Ratio ◽  
Flavor Chemistry ◽  
High Concentrations ◽  
The Rose ◽  
Ratio Range

Cis-Rose oxide was found to be an important chiral compound in Gewürztraminer wine, with an enantiomeric ratio range from 76 to 58%. The enantiomeric ratio showed an important influence on white wine aroma when other monoterpenes were present. The aim of this study was to evaluate rose oxide at different ratios and changes to aroma perception, and the interaction of rose oxide with linalool and α-terpineol. A wine model was made based on Gewürztraminer wine. Twelve models were created with different ratios of rose oxide and concentrations of linalool and α-terpineol. Triangle tests, check-all-that-apply (CATA) and descriptive analysis were used to evaluate the aroma of the wines. Results show that the rose oxide ratios of 70:30 and 65:35 were statistically different. Additional descriptive analysis showed that the ratios altered aroma when linalool and α-terpineol were at low and medium concentrations. At high concentrations, linalool and α-terpineol masked any influence from rose oxide. Understanding how monoterpenes alter aroma perception of white wine when at different combinations and concentrations is important to achieving desired wine qualities and helps provide information on how flavor chemistry results can be interpreted without having to run sensory analysis.

scholarly journals Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

2014 ◽  
Vol 65 (1) ◽  
pp. 25-42 ◽  
Author(s):  
A. L. Robinson ◽  
P. K. Boss ◽  
P. S. Solomon ◽  
R. D. Trengove ◽  
H. Heymann ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Wine Aroma

scholarly journals Measuring Thiols in Single Cultivar South African Red Wines Using 4,4-Dithiodipyridine (DTDP) Derivatization and Ultraperformance Convergence Chromatography-Tandem Mass Spectrometry

Foods ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 138 ◽  
Author(s):  
Mpho Mafata ◽  
Maria Stander ◽  
Baptiste Thomachot ◽  
Astrid Buica
Keyword(s):  
South African ◽  
Red Wine ◽  
High Sensitivity ◽  
White Wine ◽  
Wine Aroma ◽  
Low Concentrations ◽  
Varietal Thiols ◽  
Cultivar Differentiation ◽  
First Time ◽  
Ionization Methods

Wine varietal thiols are important contributors to wine aroma. The chemical nature of thiols makes them difficult to measure due to low concentrations, high sensitivity to oxidation, and low ionization. Methods for the measurement of thiols usually consist of multiple steps of sample preparation followed by instrumental measurement. Studies have collected large datasets of thiols in white wine but not in red wine, due to the lack of availability of suitable methods. In this study, for the first time, convergence chromatography was used to measure thiols in red wine at ultratrace levels with improved sensitivity compared to previous methods. Performance parameters (selectivity, linearity, limits of detection, precision, accuracy) were tested to demonstrate the suitability of the method for the proposed application. Red wine thiols were measured in South African Pinotage, Shiraz, and Cabernet Sauvignon wines (n = 16 each). Cultivar differentiation using the thiol profile was demonstrated.

scholarly journals Panel and Panelist Performance in the Sensory Evaluation of Black Ripe Olives from Spanish Manzanilla and Hojiblanca Cultivars

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 562 ◽  
Author(s):  
López-López ◽  
Sánchez-Gómez ◽  
Montaño ◽  
Cortés-Delgado ◽  
Garrido-Fernández
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Repeatability And Reproducibility ◽  
Good For ◽  
Quantitative Descriptive ◽  
Different Origins ◽  
Discriminant Power

There is vast experience in the application of sensory analysis to green Spanish-style olives, but ripe black olives (≈1 × 106 kg for 2016/2017) have received scarce attention and panelists have less experience on the evaluation of this presentation. Therefore, the study of their performance during the assessment of this presentation is critical. Using previously developed lexicon, ripe olives from Manzanilla and Hojiblanca cultivars from different origins were sensory analysed according to the Quantitative Descriptive Analysis (QDA). The panel (eight men and six women) was trained, and the QDA tests were performed following similar recommendations than for green olives. The data were examined while using SensoMineR v.1.07, programmed in R, which provides a diversity of easy to interpret graphical outputs. The repeatability and reproducibility of panel and panelists were good for product characterisation. However, the panel performance investigation was essential in detecting details of panel work (detection of panelists with low discriminant power, those that have interpreted the scale in a different way than the whole panel, the identification of panelists who required training in several/specific descriptors, or those with low discriminant power). Besides, the study identified the descriptors of hard evaluation (skin green, vinegar, bitterness, or natural fruity/floral).

scholarly journals Physical, chemical and mineralogical attributes of a representative group of soils from the Eastern Amazon, Brazil

2018 ◽  
Author(s):  
Edna Santos de Souza ◽  
Antonio Rodrigues Fernandes ◽  
Anderson Martins de Souza Braz ◽  
Fábio Júnior de Oliveira ◽  
Luís Reynaldo Ferracciú Alleoni ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Sustainable Use ◽  
Ammonium Oxalate ◽  
Principal Component ◽  
Sodium Dithionite ◽  
Physical Chemical ◽  
Low Concentrations ◽  
High Concentrations ◽  
And Cluster Analysis ◽  
Al Oxide

Abstract. Amazonian soils are heterogeneous. However, few studies have been carried out in the Amazon, mainly because of its considerable size, which complicates the collection of data and the ability to plan for the sustainable use of natural resources. In this study, the physical, chemical and mineralogical attributes of soils in the state of Pará, Brazil, were characterized by examining particle size, fertility, silicon (Si) extracted by sodium hydroxide (NaOH), and iron (Fe), aluminum (Al), and manganese (Mn) extracted by sulfuric acid (H2SO4), sodium dithionite-citrate-bicarbonate and ammonium oxalate + oxalic acid. Descriptive analysis, multivariate principal component analysis and cluster analysis were carried out. The soils had low concentrations of bioavailable P, Ca2+, Mg2+ and K+ and high concentrations of Al3+ and Si and Al oxide contents were higher in Cambisols. Contents of Fe and Mn oxides were higher in both Cambisols and Nitosols, which are rich in oxidic minerals. Multivariate analysis indicated an association between the content of organic carbon and the pH, P, Ca, Mg and K contents. An additional association was observed between clay, potential acidity and the Fe and Al oxide contents.

Relationships between the varietal volatile composition of the musts and white wine aroma quality. A four year feasibility study

LWT ◽  
2010 ◽  
Vol 43 (10) ◽  
pp. 1508-1516 ◽  
Author(s):  
Sílvia M. Rocha ◽  
Paula Coutinho ◽  
Elisabete Coelho ◽  
António S. Barros ◽  
Ivonne Delgadillo ◽  
...  
Keyword(s):  
Feasibility Study ◽  
White Wine ◽  
Wine Aroma ◽  
Volatile Composition

scholarly journals CHARACTERISTIC OF CARBONATED DRINK WITH DIFFERENT TYPE OF RHIZOMES

2020 ◽  
Keyword(s):  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Total Dissolved Solids ◽  
Color Analysis ◽  
Color Intensity ◽  
Dissolved Solids ◽  
Randomized Design ◽  
Significant Difference ◽  
Different Types ◽  
Carbonated Drink

This research aimed to study the characteristics of carbonated bir pletok with different types of rhizome composition. The research design used factorial randomized design with 1 factor, it’s the type of rhizome which comprised of javanese turmeric, cutcherry, and fingerroot. Carbonated bir pletok was analysed of total dissolved solids, color and sensory analysis. The total dissolved solids of Carbonated rhizome drinks range from 5.76 to 8.13 ˚brix. Color analysis showed no significant difference (p <0.05) on the level of brightness (L *) and the level of redness (a *). While the yellowish level (b *) showed a significant difference (p> 0.05) between rhizome drinks samples (javanese turmeric, cutcherry, and finger root) to the control. Brightness level (L *) ranges from 42,236-38,182. The redness level (a *) ranges from 55,212-59,135. The yellowish level (b *) ranges from 7,6323-21,586. The result of hedonic analysis showed fingerroot bir pletok rather liked. Hedonic characteristics of fingerroot bir pletok for color intensity, ginger aroma, bitter flavor, pungent flavor, carbonation and overall of 3.80, 3.93, 3.10, 3.16. dan 3.70 respectively. The results of descriptive analysis showed the treatment of javanese turmeric, cutcherry, and fingerroot were not significantly different from the control (p <0.05) on the carbonation parameters. While the parameters of color intensity, ginger aroma, bitter flavor, pungent flavor showed significant differences (p> 0.05).

scholarly journals Tangential-flow membrane clarification of Malvar (Vitis vinifera L.) wine: incidence on chemical composition and sensorial expression

OENO One ◽  
2019 ◽  
Vol 53 (4) ◽  
Author(s):  
Marin Prodanov Prodanov ◽  
Margarita Aznar ◽  
Juan M. Cabellos ◽  
Visitación Vacas ◽  
Francisco López ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Physicochemical Parameters ◽  
Membrane Filtration ◽  
White Wine ◽  
Transmembrane Pressure ◽  
Vitis Vinifera L ◽  
Wine Aroma ◽  
Tangential Flow ◽  
Molecular Masses ◽  
Filtration Flux

Malvar white wine (Vitis vinifera L.) was cold settled (CSW) and clarified by tangential-flow membrane filtration (TFMF). A 500 kDa molecular mass cut-off membrane was used. Filtration flux of 49-48 L/hm2 was achieved at transmembrane pressure of 0.7 bar. The treatment produced a completely clarified wine with turbidity of 0.11 NTU, but also a 10.3% loss of proteins, which could be related to the decrease of some flavour compounds. The CSW and the membrane filtered wines (MFW) were assessed by means of their aroma and phenolic composition, as well as their sensory properties. The results showed that the general physicochemical parameters and most of the analysed phenolic compounds were not or slightly (up to 7.6%) affected by the TFMF process. Nevertheless, the treatment produced an important loss of some key aroma compounds: up to 43% of fatty acid and alcohol esters and up to 26% of higher alcohols. Most affected were aroma species with higher molecular masses and lower polarities. Sensory analysis confirmed the global decrease in wine aroma. TFMF treatment produced also an increase of 52% of the wine benzaldehyde content.

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