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

Autores
Goldner, María Cristina; Zamora, María Clara; Di Leo Lira, Paola; Gianninoto, Hernando; Bandoni, Arnaldo
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Goldner, María Cristina. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Goldner, María Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Di Leo Lira, Paola. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Di Leo Lira, Paola. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Gianninoto, Hernando. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Bandoni, Arnaldo. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Abstract: The sensory profile of 23 monovarietal Malbec wines were evaluated and related to the headspace composition of aroma at two alcohol levels (10.0–12.0 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 14.5–17.2%, the odor was described as herbaceous instead of fruity, as was perceived at low ethanol levels.
Fuente
Journal of Sensory Studies. 2009, 24
Materia
VINO TINTO
ETANOL
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/15093
Acceder
id RIUCA_4f4eb7e95fbfcc9ed4e7832f309f96e3
oai_identifier_str oai:ucacris:123456789/15093
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wineGoldner, María CristinaZamora, María ClaraDi Leo Lira, PaolaGianninoto, HernandoBandoni, ArnaldoVINO TINTOETANOLFil: Goldner, María Cristina. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Goldner, María Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Di Leo Lira, Paola. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Di Leo Lira, Paola. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaFil: Gianninoto, Hernando. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaFil: Bandoni, Arnaldo. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaAbstract: The sensory profile of 23 monovarietal Malbec wines were evaluated and related to the headspace composition of aroma at two alcohol levels (10.0–12.0 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 14.5–17.2%, the odor was described as herbaceous instead of fruity, as was perceived at low ethanol levels.Wiley2009info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/150931745-459X (en línea)10.1111/j.1745-459X.2009.00208.xGoldner, M. C. et al. Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine [en línea]. Journal of Sensory Studies. 2009, 24. doi: 10.1111/j.1745-459X.2009.00208.x. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15093Journal of Sensory Studies. 2009, 24reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:58:51Zoai:ucacris:123456789/15093instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:58:52.038Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
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, María Cristina
VINO TINTO
ETANOL
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, María Cristina
Zamora, María Clara
Di Leo Lira, Paola
Gianninoto, Hernando
Bandoni, Arnaldo
author Goldner, María Cristina
author_facet Goldner, María Cristina
Zamora, María Clara
Di Leo Lira, Paola
Gianninoto, Hernando
Bandoni, Arnaldo
author_role author
author2 Zamora, María Clara
Di Leo Lira, Paola
Gianninoto, Hernando
Bandoni, Arnaldo
author2_role author
author
author
author
dc.subject.none.fl_str_mv VINO TINTO
ETANOL
topic VINO TINTO
ETANOL
dc.description.none.fl_txt_mv Fil: Goldner, María Cristina. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Goldner, María Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Di Leo Lira, Paola. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Di Leo Lira, Paola. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Gianninoto, Hernando. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Bandoni, Arnaldo. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Abstract: The sensory profile of 23 monovarietal Malbec wines were evaluated and related to the headspace composition of aroma at two alcohol levels (10.0–12.0 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 14.5–17.2%, the odor was described as herbaceous instead of fruity, as was perceived at low ethanol levels.
description Fil: Goldner, María Cristina. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
publishDate 2009
dc.date.none.fl_str_mv 2009
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 https://repositorio.uca.edu.ar/handle/123456789/15093
1745-459X (en línea)
10.1111/j.1745-459X.2009.00208.x
Goldner, M. C. et al. Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine [en línea]. Journal of Sensory Studies. 2009, 24. doi: 10.1111/j.1745-459X.2009.00208.x. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15093
url https://repositorio.uca.edu.ar/handle/123456789/15093
identifier_str_mv 1745-459X (en línea)
10.1111/j.1745-459X.2009.00208.x
Goldner, M. C. et al. Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine [en línea]. Journal of Sensory Studies. 2009, 24. doi: 10.1111/j.1745-459X.2009.00208.x. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15093
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv Journal of Sensory Studies. 2009, 24
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
_version_ 1836638364954001408
score 13.070432

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