Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach

2021 ◽  
Author(s):  
Pauline Marcq ◽  
Peter Schieberle
Keyword(s):  
Aroma Compounds ◽  
Sherry Wine ◽  
Pedro Ximénez

Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica)

2021 ◽  
pp. 103248
Author(s):  
Shaohui Li ◽  
Wei Zhao ◽  
Songyan Liu ◽  
Pengliang Li ◽  
Aixia Zhang ◽  
...  
Keyword(s):  
Foxtail Millet ◽  
Aroma Compounds ◽  
Setaria Italica ◽  
Nutritional Properties

Characterization of Key Aroma Compounds and Core Functional Microorganisms in Different Aroma Types of Liupao Tea

2021 ◽  
pp. 110925
Author(s):  
Li Qin ◽  
Hong Xin ◽  
Zheng Xuexue ◽  
Xu Yongquan ◽  
Lai Xiumei ◽  
...  
Keyword(s):  
Aroma Compounds

scholarly journals Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging in Criaderas y Solera System

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 365
Author(s):  
Manuel J. Valcárcel-Muñoz ◽  
María Guerrero-Chanivet ◽  
María del Carmen Rodríguez-Dodero ◽  
María de Valme García-Moreno ◽  
Dominico A. Guillén-Sánchez
Keyword(s):  
Aging Process ◽  
Hierarchical Cluster ◽  
Biological Aging ◽  
Microbiological Activity ◽  
Dry Extract ◽  
Oxidative Aging ◽  
Physical Chemical ◽  
Sherry Wine ◽  
Flor Yeasts

Fino and Amontillado are Sherry wines, produced in Marco de Jerez area (southern Spain), and aged in Criaderas y Solera system. Fino Sherry wine follows a biological aging process, under a veil of flor yeasts, while Amontillado Sherry wine shares the same biological aging firstly, followed by oxidative aging, which gives them special features. Organic acids, esters, higher alcohols, phenolic compounds and total dry extract of Sherries evolve during aging due to evaporation processes, physical-chemical reactions, wood contributions and microbiological activity. During aging, Sherry wines improve their organoleptic profile, as could be proved in the tasting sessions. Hierarchical Cluster Analysis and Factor Analysis with factor extraction using Principal Components of Sherry wines studied were carried out and natural groupings of the wines according to the type of aging and their age were observed. A strong correlation between the parameters analyzed and the aging of each wine has been seen in the Multiple Linear Regression studies, establishing two different models, one for each type of Sherry wine, that, with only four of all the variables studied estimated the wine age with more than 99% of confidence. This constitutes a useful tool to control the age of these Sherry wines in the winery.

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