CHANGES IN VOLATILE COMPOUNDS DURING MATURATION OF SOME GRAPE VARIETIES

被引：85

作者：

GOMEZ, E ^{[1
]}

MARTINEZ, A ^{[1
]}

LAENCINA, J ^{[1
]}

机构：

[1] UNIV MURCIA,DEPT TECNOL ALIMENTOS,E-30070 MURCIA,SPAIN

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1995年 / 67卷 / 02期

关键词：

VITIS VINIFERA; VOLATILE COMPOUNDS; AROMA; MATURATION;

D O I：

10.1002/jsfa.2740670213

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The evolution of volatile compounds in three Vitis vinifera varieties (Monastrell, Cabernet Sauvignon and Tempranillo) was followed during maturation to determine whether they could be used as a maturation index. The volatile compounds were extracted and analysed by gas chromatography and gas chromatography-mass spectrometry. The volatile compounds of these nonaromatic varieties generally occurred in very low concentrations and only the C-6 compounds appeared in sufficiently high concentrations for their evolution to be followed and used to determine optimum maturity.

引用

页码：229 / 233

页数：5

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