Analysis of volatile components of Petite Arvine wine

被引：17

作者：

Fretz, C

Känel, S

Luisier, JL

Amadó, R

机构：

[1] ETH, Inst Food Sci & Nutr, ETH Zentrum, CH-8092 Zurich, Switzerland

[2] Univ Appl Sci Valais, Dept Food Technol & Biotechnol, CH-1950 Sion, Switzerland

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2005年 / 221卷 / 3-4期

关键词：

Petite Arvine wine; wine aroma; aroma analysis; olfactometry; 3-mercaptohexanol; beta-ionone;

D O I：

10.1007/s00217-005-1163-y

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Petite Arvine is a white grape variety that grows exclusively in the canton of Valais in Switzerland and is used to produce a typical regional wine. In order to elucidate the nature of the flavour compounds that contribute to the characteristic aroma of this wine, the organic extracts were analysed by gas chromatography and olfactometry. The olfactometrically detected zones were further compared with the odour of extracts of vegetal material. 3-Mercaptohexanol, beta-ionone and other compounds were identified as main contributors to the characteristic aroma of Petite Arvine wine.

引用

页码：504 / 510

页数：7

共 52 条

[1] EVALUATION OF THE REPRESENTATIVENESS OF THE ODOR OF BEER EXTRACTS PRIOR TO ANALYSIS BY GC ELUATE SNIFFING [J].