Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.

@article{Culler2004GasCA,
  title={Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.},
  author={Laura Culler{\'e} and Ana I Rodriguez Escudero and J. Ivern Cacho and Vicente Ferreira},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 6},
  pages={1653-60}
}
The aroma of six premium quality Spanish red wines has been studied by quantitative gas chromatography-olfactometry (GC-O) and techniques of quantitative chemical analysis. The GC-O study revealed the presence of 85 aromatic notes in which 78 odorants were identified, two of which-1-nonen-3-one (temptatively) and 2-acetylpyrazine-are reported in wine for the first time. Forty out of the 82 quantified odorants may be present at concentrations above their odor threshold. The components with the… CONTINUE READING
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