Volatile composition of Mencia wines

被引：49

作者：

Calleja, A ^{[1
]}

Falqué, E ^{[1
]}

机构：

[1] Univ Vigo, Fac Ciencia, Dipartimento Quim Analit & Alimentaria, Orense 32004, Spain

来源：

FOOD CHEMISTRY | 2005年 / 90卷 / 03期

关键词：

Mencia variety; red wine; volatile composition; characterization; differentiation;

D O I：

10.1016/j.foodchem.2004.04.013

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

Monovarietal Mencia wines from two different Appellation of Origin Controlled (AOC) of Galicia (NW Spain) were analyzed. The content of some varietal and fermentative volatile compounds was determined by gas-chromatography and GC-mass spectrometry. These red wines, independently of their origin, showed terpene profiles, that were typical of their varietal characteristics with an important contribution of linalool, citronellol, alpha-pinene and P-pinene. Other important varietal compounds were: norisoprenoids (alpha- and beta-ionone, and theaspirane), phenyl-ethanol and benzyl alcohol. The 67 analytical variables were submitted to analysis of variance, and the results showed that only nine volatile compounds were significantly different (p < 0.05) among the two AOC (trans-3-hexenol, 1-butanol, isobutanol, ethyl acetate, hexyl acetate, butyric acid, gamma-butyrolactone, methionol, and N-(2-hydroxy-ethyl)-acetamide). Principal component analysis showed the differentiation of wines according to geographical areas. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：357 / 363

页数：7

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