Volatile Compound and Sensory Analysis for the Characterization of an Italian White Wine from “Inzolia” Grapes

2008 ◽  
Vol 1 (2) ◽  
pp. 144-151 ◽  
Author(s):  
Antonella Verzera ◽  
Marisa Ziino ◽  
Antonello Scacco ◽  
Carmela Maria Lanza ◽  
Agata Mazzaglia ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Volatile Compound ◽  
White Wine

scholarly journals Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies

Beverages ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 10
Author(s):  
Ana Naranjo ◽  
Leticia Martínez-Lapuente ◽  
Belén Ayestarán ◽  
Zenaida Guadalupe ◽  
Irene Pérez ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Sensory Analysis ◽  
Low Ph ◽  
Ethyl Esters ◽  
Vitis Vinifera L ◽  
White Variety ◽  
White Wines ◽  
Mass Detector ◽  
Oak Barrels

Vitis vinífera L. cv. Maturana Blanca is an autochthonous minor variety recently recovered in the Rioja Qualified Denomination of Origin (D.O.Ca Rioja, Spain) for the production of monovarietal white wines with singular and differentiated characteristics. In this paper, Maturana Blanca wines made with different technologies were analyzed by sensory analysis and aromatic profile by gas chromatography-mass detector. Maturana Blanca wines were characterized by low pH, high acidity, and yellowish tonalities. The compounds that most influenced the aroma of Maturana Blanca wines were those related to fruity (acetates and ethyl esters), floral aromas (2-phenylethanol), and spicy notes (γ-decalactone). These wines were mainly characterized by volatile compounds of fruity aromas of banana and apple. The use of pre-fermentative maceration increased the concentration of ethyl esters and acetates and produced wines with higher odor activity values, indicating a greater aromatic intensity. The aromatic profile of Maturana Blanca wines fermented in oak barrels showed a greater complexity as they were also characterized by the presence of important amounts of furfural, whiskey lactone, and eugenol. The sensory analysis confirmed the results obtained in the aromatic analysis, and described the wines as fresh and balanced in mouth, with notes of acidity and medium to high persistence. These results will contribute to a better knowledge of this white variety.

Physical-Chemical Characterization of Fruit Purees and Relationship with Sensory Analysis Carried out by Infants (12 to 24 mo)

2015 ◽  
Vol 80 (5) ◽  
pp. E1005-E1011 ◽  
Author(s):  
A.M. Inarejos-García ◽  
V. Mancebo-Campos ◽  
P. Cañizares ◽  
J. Llanos
Keyword(s):  
Sensory Analysis ◽  
Chemical Characterization ◽  
Physical Chemical

HPLC-DAD–MS/MS characterization of phenolic compounds in white wine stored without added sulfite

2014 ◽  
Vol 66 ◽  
pp. 207-215 ◽  
Author(s):  
Sandra Pati ◽  
Pasquale Crupi ◽  
Ilaria Benucci ◽  
Donato Antonacci ◽  
Aldo Di Luccia ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
White Wine

Characterization of a Behaviorally Active, Gender-Specific Volatile Compound from the Male Asparagus Fly Plioreocepta poeciloptera

2005 ◽  
Vol 31 (4) ◽  
pp. 893-909 ◽  
Author(s):  
E. Thibout ◽  
I. Arnault ◽  
J. Auger ◽  
K. S. Petersen ◽  
J. E. Oliver
Keyword(s):  
Volatile Compound ◽  
Gender Specific

scholarly journals Sensory analysis and chemical characterization of cereal enriched with grape peel and seed flour - doi: 10.4025/actascitechnol.v35i3.13176

2013 ◽  
Vol 35 (3) ◽  
Author(s):  
Dalany Menezes Oliveira ◽  
Diego Rodrigues Marques ◽  
Angela Kwiatkowski ◽  
Antonio Roberto Giriboni Monteiro ◽  
Edmar Clemente
Keyword(s):  
Sensory Analysis ◽  
Chemical Characterization ◽  
Seed Flour ◽  
Grape Peel

scholarly journals In-depth phenolic characterization of iron gall inks by deconstructing representative Iberian recipes

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Natércia Teixeira ◽  
Paula Nabais ◽  
Victor de Freitas ◽  
João A. Lopes ◽  
Maria J. Melo
Keyword(s):  
Phenolic Compounds ◽  
Gum Arabic ◽  
White Wine ◽  
Molecular Structures ◽  
Phenolic Profile ◽  
Essential Information ◽  
History Of ◽  
Iron Gall ◽  
History Of Western Civilization

AbstractIron-gall ink is one of the most important inks in the history of western civilization. The deep black colour results from Fe3+ complexes with phenolic compounds available in gall extracts. Unfortunately, it induces the degradation of both ink and support over time. Furthermore, our knowledge of these complex molecular structures is limited. This work aims to overcome this gap, revealing essential information about the complex structures of these pigments and dyes that will create a breakthrough in the next generation of conservation treatments. It presents the first in-depth phenolic identification and quantification of extracts and inks, prepared with and without gum arabic (an essential additive in medieval recipes). Five representative Iberian recipes were selected and prepared. Their phenolic profile was analysed by HPLC–DAD and HPLC–ESI–MS, which revealed that the phenolic compounds present in higher concentration, in the gall extracts, are pentagalloylglucose and hexagalloylglucose (0.15 ± 0.01–32 ± 3 mg/mL), except for one recipe, in which gallic acid is the main phenolic. The influence of the ingredients is also discussed by deconstructing the recipes: extracts of additives as pomegranate peel and solvents used in the extraction of the galls (vinegar and white wine) were characterized.

Characterization of Tequila Flavor by Instrumental and Sensory Analysis

1996 ◽  
Vol 44 (2) ◽  
pp. 557-566 ◽  
Author(s):  
Scot M. Benn ◽  
Terry L. Peppard
Keyword(s):  
Sensory Analysis
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