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Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines
The addition of glycosidic aroma precursors isolated from grapes to reinforce the aroma profile of a dealcoholised white wine has been investigated. Moreover, the use of oenological glycosidases and the effect of storage (30days) on the evolution of the released aglycones were evaluated. Four types...
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| Published in: | Food research international 2013-05, Vol.51 (2), p.450-457 |
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| cites | cdi_FETCH-LOGICAL-c495t-a3d37c6a12ef2dd076d6604ccce21e25be67d5f8f52bc857166e89295c93adac3 |
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| creator | Rodríguez-Bencomo, Juan José Selli, Serkan Muñoz-González, Carolina Martín-Álvarez, Pedro J. Pozo-Bayón, Maria Angeles |
| description | The addition of glycosidic aroma precursors isolated from grapes to reinforce the aroma profile of a dealcoholised white wine has been investigated. Moreover, the use of oenological glycosidases and the effect of storage (30days) on the evolution of the released aglycones were evaluated. Four types of dealcoholised wines: control (CTR), control with enzyme addition (CTR-E), wine with added aroma precursors (PREC) and wine with enzyme and aroma precursors (PREC-E) were prepared. The analysis of free volatile compounds by HS-SPME–GC–MS and the application of multivariate statistical analysis confirmed differences in the volatile profile between CTR and PREC wines. By applying aroma dilution and olfactometry analysis (AEDA–GC–O), 20 odour notes were detected. The highest dilution factors eliciting floral like odour were found in PREC wines and identified as linalool, geraniol and β-phenylethyl alcohol. Sensory descriptive analysis confirmed higher intensity in Muscat and floral attributes in these wines, which open the possibility to new technological application based on using aroma precursors to enhance the aroma characteristics of wines with low aroma intensity.
► Glycosidic aroma precursors to aromatise dealcoholised wines. ► Volatile profile, odour active compounds and sensory analysis ► Great increase in terpenes in treated wines ► Enhancement of the Muscat, flowery and tropical aroma attributes |
| doi_str_mv | 10.1016/j.foodres.2012.12.057 |
| format | article |
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► Glycosidic aroma precursors to aromatise dealcoholised wines. ► Volatile profile, odour active compounds and sensory analysis ► Great increase in terpenes in treated wines ► Enhancement of the Muscat, flowery and tropical aroma attributes</description><subject>AEDA–GC–O</subject><subject>Aroma</subject><subject>Biological and medical sciences</subject><subject>Dealcoholised wines</subject><subject>Enzymes</subject><subject>Evolution</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Foods</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>geraniol</subject><subject>glycosidases</subject><subject>Grape glycosidic aroma precursors</subject><subject>grapes</subject><subject>linalool</subject><subject>multivariate analysis</subject><subject>Multivariate statistical analysis</subject><subject>odors</subject><subject>Odours</subject><subject>olfactometry</subject><subject>Precursors</subject><subject>Sensory descriptive analysis</subject><subject>Vitaceae</subject><subject>Volatile compounds</subject><subject>white wines</subject><subject>Wines</subject><subject>Wines and vinegars</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqFkU1rGzEQhkVpoW6anxC6l0Iv6-hjJa1OJYQmDQR6aHMWijSKZeSVq1m3-N9Xi02vgYE56JlXwzyEXDG6ZpSp6-06lhIq4JpTxtetqNRvyIqNWvSaDfItWVGjRG-MMu_JB8QtpVRJbVZke7Pf5-TdnMrUldi95KMvmELynatl57p9BX-oWCp2c-lg2rjJQzdv4PzuptAhTA04NrbElGHJCeCyL5uSE0Lo_qYJ8CN5F11GuDz3C_J09-3X7ff-8cf9w-3NY-8HI-feiSC0V45xiDwEqlVQig7ee-AMuHwGpYOMY5T82Y9SM6VgNNxIb4QLzosL8uWU29b5fQCc7S6hh5zdBOWAlmlB6agVE6-jkg8DlWyUDZUn1NeCWCHafU07V4-WUbtosFt71mAXDbZV09DmPp-_cOhdjrXdL-H_Ya65pKMwjft04qIr1r3Uxjz9bEFyUUWVWoivJwLa8f4kqBZ9gmYjpOZotqGkV3b5Bwicq38</recordid><startdate>20130501</startdate><enddate>20130501</enddate><creator>Rodríguez-Bencomo, Juan José</creator><creator>Selli, Serkan</creator><creator>Muñoz-González, Carolina</creator><creator>Martín-Álvarez, Pedro J.</creator><creator>Pozo-Bayón, Maria Angeles</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>F28</scope></search><sort><creationdate>20130501</creationdate><title>Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines</title><author>Rodríguez-Bencomo, Juan José ; Selli, Serkan ; Muñoz-González, Carolina ; Martín-Álvarez, Pedro J. ; Pozo-Bayón, Maria Angeles</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c495t-a3d37c6a12ef2dd076d6604ccce21e25be67d5f8f52bc857166e89295c93adac3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>AEDA–GC–O</topic><topic>Aroma</topic><topic>Biological and medical sciences</topic><topic>Dealcoholised wines</topic><topic>Enzymes</topic><topic>Evolution</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Foods</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>geraniol</topic><topic>glycosidases</topic><topic>Grape glycosidic aroma precursors</topic><topic>grapes</topic><topic>linalool</topic><topic>multivariate analysis</topic><topic>Multivariate statistical analysis</topic><topic>odors</topic><topic>Odours</topic><topic>olfactometry</topic><topic>Precursors</topic><topic>Sensory descriptive analysis</topic><topic>Vitaceae</topic><topic>Volatile compounds</topic><topic>white wines</topic><topic>Wines</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rodríguez-Bencomo, Juan José</creatorcontrib><creatorcontrib>Selli, Serkan</creatorcontrib><creatorcontrib>Muñoz-González, Carolina</creatorcontrib><creatorcontrib>Martín-Álvarez, Pedro J.</creatorcontrib><creatorcontrib>Pozo-Bayón, Maria Angeles</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rodríguez-Bencomo, Juan José</au><au>Selli, Serkan</au><au>Muñoz-González, Carolina</au><au>Martín-Álvarez, Pedro J.</au><au>Pozo-Bayón, Maria Angeles</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines</atitle><jtitle>Food research international</jtitle><date>2013-05-01</date><risdate>2013</risdate><volume>51</volume><issue>2</issue><spage>450</spage><epage>457</epage><pages>450-457</pages><issn>0963-9969</issn><eissn>1873-7145</eissn><notes>http://dx.doi.org/10.1016/j.foodres.2012.12.057</notes><notes>ObjectType-Article-1</notes><notes>SourceType-Scholarly Journals-1</notes><notes>ObjectType-Feature-2</notes><notes>content type line 23</notes><abstract>The addition of glycosidic aroma precursors isolated from grapes to reinforce the aroma profile of a dealcoholised white wine has been investigated. Moreover, the use of oenological glycosidases and the effect of storage (30days) on the evolution of the released aglycones were evaluated. Four types of dealcoholised wines: control (CTR), control with enzyme addition (CTR-E), wine with added aroma precursors (PREC) and wine with enzyme and aroma precursors (PREC-E) were prepared. The analysis of free volatile compounds by HS-SPME–GC–MS and the application of multivariate statistical analysis confirmed differences in the volatile profile between CTR and PREC wines. By applying aroma dilution and olfactometry analysis (AEDA–GC–O), 20 odour notes were detected. The highest dilution factors eliciting floral like odour were found in PREC wines and identified as linalool, geraniol and β-phenylethyl alcohol. Sensory descriptive analysis confirmed higher intensity in Muscat and floral attributes in these wines, which open the possibility to new technological application based on using aroma precursors to enhance the aroma characteristics of wines with low aroma intensity.
► Glycosidic aroma precursors to aromatise dealcoholised wines. ► Volatile profile, odour active compounds and sensory analysis ► Great increase in terpenes in treated wines ► Enhancement of the Muscat, flowery and tropical aroma attributes</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodres.2012.12.057</doi><tpages>8</tpages></addata></record> |
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| identifier | ISSN: 0963-9969 |
| ispartof | Food research international, 2013-05, Vol.51 (2), p.450-457 |
| issn | 0963-9969 1873-7145 |
| language | eng |
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| source | ScienceDirect Journals |
| subjects | AEDA–GC–O Aroma Biological and medical sciences Dealcoholised wines Enzymes Evolution Fermented food industries Food industries Foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology geraniol glycosidases Grape glycosidic aroma precursors grapes linalool multivariate analysis Multivariate statistical analysis odors Odours olfactometry Precursors Sensory descriptive analysis Vitaceae Volatile compounds white wines Wines Wines and vinegars |
| title | Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines |
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