dc.creator | Goldner, Maria Cristina | |
dc.creator | Zamora, María Clara | |
dc.creator | Di Leo Lira, Paola Maria del Rosario | |
dc.creator | Gianninoto, Hernando | |
dc.creator | Bandoni, Arnaldo Luis | |
dc.date.accessioned | 2018-10-11T14:28:27Z | |
dc.date.accessioned | 2018-11-06T14:22:03Z | |
dc.date.available | 2018-10-11T14:28:27Z | |
dc.date.available | 2018-11-06T14:22:03Z | |
dc.date.created | 2018-10-11T14:28:27Z | |
dc.date.issued | 2009-04 | |
dc.identifier | Goldner, Maria Cristina; Zamora, María Clara; Di Leo Lira, Paola Maria del Rosario; Gianninoto, Hernando; Bandoni, Arnaldo Luis; Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine; Wiley Blackwell Publishing, Inc; Journal Of Sensory Studies; 24; 2; 4-2009; 243-257 | |
dc.identifier | 0887-8250 | |
dc.identifier | http://hdl.handle.net/11336/62171 | |
dc.identifier | CONICET Digital | |
dc.identifier | CONICET | |
dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1885626 | |
dc.description.abstract | The sensory profile of 23 monovarietal Malbec wines were evaluated and related to the headspace composition of aroma at two alcohol levels (I0.0-I2.0 to 14.5-17.2% v/v). Twelve attributes were selected by quantitative descriptive analysis. At P < 0.01, two attributes showed lower aromatic intensity when alcohol level increased, and at P < 0.05, three attributes showed lower intensity; only one attribute showed higher intensity (P < 0.05). Seventeen aroma compounds were identified using solid-phase microextraction gas chromatography. Only one identified aroma compound showed lower contribution when alcohol level increased (P < 0.01); another aroma was added at P < 0.05. Only one aroma showed higher contribution (P < 0.05). Ethanol influenced the relative contribution of aroma compounds in different way - some declined while others increased. The sensorial aroma perception was also changed; when ethanol was at I4.5-I7.2%, the odor was described as herbaceous instead of fruity, as was perceived at low ethanol levels. © 2009, Wiley Periodicals, Inc. | |
dc.language | eng | |
dc.publisher | Wiley Blackwell Publishing, Inc | |
dc.relation | info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1111/j.1745-459X.2009.00208.x | |
dc.relation | info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-459X.2009.00208.x | |
dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | |
dc.rights | info:eu-repo/semantics/restrictedAccess | |
dc.subject | wines | |
dc.subject | volatiles | |
dc.subject | aroma attributes | |
dc.title | Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine | |
dc.type | Artículos de revistas | |
dc.type | Artículos de revistas | |
dc.type | Artículos de revistas | |