Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine

Autores
Goldner, Maria Cristina; Zamora, María Clara; Di Leo Lira, Paola Maria del Rosario; Gianninoto, Hernando; Bandoni, Arnaldo Luis
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
Fil: Di Leo Lira, Paola Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
Fil: Gianninoto, Hernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Bandoni, Arnaldo Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina
Materia
Wines
Volatiles
Aroma Attributes
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/62171
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/62171
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wineGoldner, Maria CristinaZamora, María ClaraDi Leo Lira, Paola Maria del RosarioGianninoto, HernandoBandoni, Arnaldo LuisWinesVolatilesAroma Attributeshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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.Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; ArgentinaFil: Di Leo Lira, Paola Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; ArgentinaFil: Gianninoto, Hernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; ArgentinaFil: Bandoni, Arnaldo Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; ArgentinaWiley Blackwell Publishing, Inc2009-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/62171Goldner, 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; 243-2570887-8250CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-459X.2009.00208.xinfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-459X.2009.00208.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:16:55Zoai:ri.conicet.gov.ar:11336/62171instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:16:56.233CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
title Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
spellingShingle Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
Goldner, Maria Cristina
Wines
Volatiles
Aroma Attributes
title_short Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
title_full Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
title_fullStr Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
title_full_unstemmed Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
title_sort Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
dc.creator.none.fl_str_mv Goldner, Maria Cristina
Zamora, María Clara
Di Leo Lira, Paola Maria del Rosario
Gianninoto, Hernando
Bandoni, Arnaldo Luis
author Goldner, Maria Cristina
author_facet Goldner, Maria Cristina
Zamora, María Clara
Di Leo Lira, Paola Maria del Rosario
Gianninoto, Hernando
Bandoni, Arnaldo Luis
author_role author
author2 Zamora, María Clara
Di Leo Lira, Paola Maria del Rosario
Gianninoto, Hernando
Bandoni, Arnaldo Luis
author2_role author
author
author
author
dc.subject.none.fl_str_mv Wines
Volatiles
Aroma Attributes
topic Wines
Volatiles
Aroma Attributes
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
Fil: Di Leo Lira, Paola Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
Fil: Gianninoto, Hernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Bandoni, Arnaldo Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina
description 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.
publishDate 2009
dc.date.none.fl_str_mv 2009-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/62171
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
0887-8250
CONICET Digital
CONICET
url http://hdl.handle.net/11336/62171
identifier_str_mv 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
0887-8250
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-459X.2009.00208.x
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-459X.2009.00208.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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