onr:"swepub:oai:DiVA.org:ri-56357"
Search: onr:"swepub:oai:DiVA.org:ri-56357" > Odour active compou...
- 1 of 1
- Previous record
- Next record
- To hitlist
Odour active compounds determined in the headspace of yellow and black plum wines (Prunus domestica L.)
-
- Niimi, Jun (author)
- Goethe University Frankfurt, Germany
- Guixer, B. (author)
- Splivallo, R. (author)
- (creator_code:org_t)
- Academic Press, 2020
- 2020
- English.
- In: Lebensmittel-Wissenschaft + Technologie. - : Academic Press. - 0023-6438 .- 1096-1127. ; 130
- Journal article (peer-reviewed)
Abstract
Subject headings
Close
- Odour active compounds (OACs) from the headspace of yellow and black plum wines (Prunus domestica L.) were analysed using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Olfactometry was conducted using aroma extract dilution assay, through varying split ratios during injection. A total of 18 OACs were determined in the wine headspace including esters, ketones, sulfur containing compounds, alcohols, a terpene, and phenolic compounds. Thirteen of volatile compounds differed significantly (p < 0.05) in concentration between plum wines. Unique OACs were also detected within the headspace that distinguished the wines, where 4-ethyl guaiacol was only detected in the yellow plum wine and diacetyl was only detected within the black plum wines. The remaining nine OACs were not significantly different from each other, suggesting their ubiquity in the plum wines. High flavour dilution (FD) values were determined for ethyl isobutyrate, ethyl 2-methyl butyrate, β-damascenone, and ethyl cinnamate. All compounds detected in the plum wines have been previously reported in grape wine and demonstrated the commonality of volatile constituents between plum and grape wine. However, the very high concentration of β-damascenone may strongly contribute to the overall aroma of the plum wines.
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Aroma
- GC-MS-O
- Plum wine
- Prunus domestica
- Volatile
- Gas chromatography
- Ketones
- Mass spectrometry
- Odors
- Sulfur compounds
- Volatile organic compounds
- Gas chromatography-mass spectrometry
- Odour active compounds
- Phenolic compounds
- Split ratio
- Sulfur containing compound
- Volatile compounds
- Volatile constituents
- Wine
Publication and Content Type
- ref (subject category)
- art (subject category)
Find in a library
- Lebensmittel-Wissenschaft + Technologie (Search for host publication in LIBRIS)
To the university's database
- 1 of 1
- Previous record
- Next record
- To hitlist
Find more in SwePub
- By the author/editor
- Niimi, Jun
- Guixer, B.
- Splivallo, R.
- About the subject
-
- AGRICULTURAL SCIENCES
- AGRICULTURAL SCI ...
- and Agriculture Fore ...
- and Food Science
- Articles in the publication
- Lebensmittel-Wis ...
- By the university
- RISE
Search outside SwePub
- Extend your search to:
- Google Book Search
- Google Scholar
Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.
- Copyright © LIBRIS - National Library Systems
- LIBRIS.kb.se
