Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds

2011 ◽  
Vol 17 (2) ◽  
pp. 169-180 ◽  
Author(s):  
E.S. KING ◽  
P. OSIDACZ ◽  
C. CURTIN ◽  
S.E.P. BASTIAN ◽  
I.L. FRANCIS
Keyword(s):  
Consumer Preferences ◽  
Aroma Compounds ◽  
Sensory Properties ◽  
Sauvignon Blanc

scholarly journals Effect of Oxygen and Nitrogen Sparging during Grape Fermentation on Volatile Sulphur Compounds

2021 ◽  
Vol 42 (2) ◽  
Author(s):  
X. Lyu ◽  
L.D. Araujo ◽  
S-Y. Quek ◽  
W.J. du Toit ◽  
P.A. Kilmartin
Keyword(s):  
Aroma Compounds ◽  
Elemental Sulphur ◽  
Wine Aroma ◽  
Sulphur Compounds ◽  
Sauvignon Blanc ◽  
Volatile Sulphur Compounds ◽  
Effect Of Oxygen

Elemental sulphur is a common fungicide applied in vineyards before harvest, and has been found toincrease the production of desirable polyfunctional mercaptans, but also H2S and unwanted reductivesulphur aroma compounds. This paper investigates the effectiveness of oxygen and nitrogen sparging,applied during fermentation, on the removal of volatile sulphur compounds in Sauvignon blanc wines.Increasing the amount of elemental sulphur added to grapes after pressing, from nil to 10 to 100 mg/L,led to an increase in the formation of 3-mercaptohexanol (3MH), of 3-mercaptohexyl acetate (3MHA) forthe 10 mg/L additions only, and of some unwanted reductive compounds. Few changes were observed inthe concentrations of aroma compounds when the juices were sparged with nitrogen during fermentation.Additions of oxygen during fermentation led to some decrease in the concentration of polyfunctionalmercaptans for the 10 mg/L sulphur additions, but did not significantly remove reductive aroma compounds.Few differences were observed in the concentration of wine phenolics or of further wine aroma familieswith any of the treatments.

Coinoculated Fermentations UsingSaccharomycesYeasts Affect the Volatile Composition and Sensory Properties ofVitis viniferaL. cv. Sauvignon Blanc Wines

2008 ◽  
Vol 56 (22) ◽  
pp. 10829-10837 ◽  
Author(s):  
Ellena S. King ◽  
Jan H. Swiegers ◽  
Brooke Travis ◽  
I. Leigh Francis ◽  
Susan E. P. Bastian ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Volatile Composition ◽  
Sauvignon Blanc

scholarly journals Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

2018 ◽  
Vol 81 ◽  
pp. 122-130 ◽  
Author(s):  
Yonas Hailu ◽  
Egon Bech Hansen ◽  
Eyassu Seifu ◽  
Mitiku Eshetu ◽  
Mikael Agerlin Petersen ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Sensory Properties ◽  
Camel Milk

Virgin olive oil sensory properties: Comparing trained panel evaluation and consumer preferences

2013 ◽  
Vol 54 (2) ◽  
pp. 2091-2094 ◽  
Author(s):  
Stefano Predieri ◽  
Chiara Medoro ◽  
Massimiliano Magli ◽  
Edoardo Gatti ◽  
Annalisa Rotondi
Keyword(s):  
Olive Oil ◽  
Consumer Preferences ◽  
Virgin Olive Oil ◽  
Sensory Properties ◽  
Trained Panel ◽  
Panel Evaluation

Sauvignon blanc metabolomics: grape juice metabolites affecting the development of varietal thiols and other aroma compounds in wines

Metabolomics ◽  
2013 ◽  
Vol 10 (4) ◽  
pp. 556-573 ◽  
Author(s):  
Farhana R. Pinu ◽  
Patrick J. B. Edwards ◽  
Sara Jouanneau ◽  
Paul A. Kilmartin ◽  
Richard C. Gardner ◽  
...  
Keyword(s):  
Grape Juice ◽  
Aroma Compounds ◽  
Sauvignon Blanc ◽  
Varietal Thiols

Subregional survey of aroma compounds in Marlborough Sauvignon Blanc wines

2012 ◽  
Vol 18 (3) ◽  
pp. 329-343 ◽  
Author(s):  
S. JOUANNEAU ◽  
R.J. WEAVER ◽  
L. NICOLAU ◽  
M. HERBST-JOHNSTONE ◽  
F. BENKWITZ ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Sauvignon Blanc

The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference

2010 ◽  
Vol 122 (3) ◽  
pp. 618-626 ◽  
Author(s):  
Ellena S. King ◽  
Robyn L. Kievit ◽  
Chris Curtin ◽  
Jan H. Swiegers ◽  
Isak S. Pretorius ◽  
...  
Keyword(s):  
Consumer Preference ◽  
Sensory Properties ◽  
Wine Aroma ◽  
Sauvignon Blanc

scholarly journals SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

2020 ◽  
Vol 58 (2) ◽  
pp. 128-137
Author(s):  
Deni Kostelac ◽  
Ivančica Delaš ◽  
Jadranka Frece ◽  
Marko Jelić ◽  
Iva Čanak ◽  
...  
Keyword(s):  
Solid Phase ◽  
Starter Culture ◽  
Principal Component ◽  
Aroma Compounds ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Probiotic Bacteria ◽  
Gas Chromatography Mass Spectrometry ◽  
Traditional Cheese ◽  
Principal Component Analyses

Research background. Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, cheese in a sack is produced without the addition of starter cultures. Addition of beneficial probiotic cultures to numerous dairy products has documented advantages. Effects that the addition of probiotic bacteria to traditional cheese have on aroma compounds and sensory properties have not been fully investigated. The aim of this study is to determine the sensory properties and differences in the aromatic profiles between cheese samples ripened in a lambskin sack, produced traditionally without the addition of any starter culture, or with the addition of probiotic bacteria. Experimental approach. In this study, cheese in a sack was produced with the addition of probiotic cultures Lactobacillus plantarum B and L. lactis ssp. lactis S1. During ripening volatile aroma compounds were analysed with a solid-phase microextraction gas chromatography-mass spectrometry. Sensory properties were evaluated by trained tasters who are familiar with the traditional taste of the cheese from a sack. The results of aroma composition and taste scores were then compared using factorial and principal component analyses. Results and conclusions. Chromatography showed differences in the composition of aroma compounds and the sensory properties between the cheese produced with Lactobacillus starter cultures and the control cheese, traditionally produced without a starter culture. The addition of probiotic cultures L. plantarum B and L. lactis ssp. lactis S1 resulted in products with better sensory properties and chemical profile of volatile aromatic compounds. Novelty and scientific contribution. This study investigates the usage of naturally present probiotic cultures as starter cultures in cheese in a sack production. Their effects on aroma profiles and sensory characteristics have been compared for the first time using factorial and principal component analyses.

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