Fortification spirit, a contributor to the aroma complexity of port

被引：29

作者：

Rogerson, FSS ^{[1
]}

De Freitas, VAP ^{[1
]}

机构：

[1] Univ Porto, Fac Ciencias, Dept Quim, Ctr Invest Quim, P-4169007 Oporto, Portugal

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 04期

关键词：

wine aroma; port-wine; fortification; wine spirit; volatiles;

D O I：

10.1111/j.1365-2621.2002.tb10323.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Five 1999 varietal Douro table wines (Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinto Cao, Tinta Amarela/Tinta Barroca mixed), one aguardente and five model Ports (aguardente fortified table wines) were quantified for 15 compounds by GC-MS using selected characteristic ions. Although aguardente constitutes around one fifth of the volume of Port, it was found to be the major contributor of numerous compounds including: ethyl hexanoate (81 to 90%); ethyl octanoate (94 to 98%); ethyl decanoate (98 to 99%); benzaldehyde (87 to 94%); alpha-terpineol (76 to 91%); linalool (58 to 91%); ethyl hydrocinnamate (100%). Aguardente volatiles make an essential contribution to young Port aroma, adding fruity, balsamic and spicy aroma complexity.

引用

页码：1564 / 1569

页数：6

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