A study on the aroma of Ruchè wine was conduced by GC-FID, GCMS and GC-olfactometry analysis. Ninety two volatile compounds were identified in the organic extract obtained by a liquid-liquid extraction with Freon 113. Aroma of Ruchè wine resulted characterized by a high concentration of terpenes compounds, among them linalool, geraniol and ethyl geraniate were responsible for the floral and fruity notes, typical of this wine. β-damascenone could contribute to aroma of Ruchè wine with a tea odour. Other odorous compounds were yeast by-products such as esters and acetates responsible of fruity notes. Acetophenone, γ-nonalactone and furaneol resulted responsible for almond, coconut, strawberries jam odours as well as volatile phenols guaiacol and ethylguaiacol for smoke odours.
Analisi di componenti odorosi mediante tecniche poli-strumentali / Genovese, Alessandro; Gambuti, Angelita; Moio, Luigi. - In: INGREDIENTI ALIMENTARI. - ISSN 1594-0543. - 7:39(2008), pp. 10-15.
Analisi di componenti odorosi mediante tecniche poli-strumentali
GENOVESE, Alessandro;GAMBUTI, Angelita;MOIO, LUIGI
2008
Abstract
A study on the aroma of Ruchè wine was conduced by GC-FID, GCMS and GC-olfactometry analysis. Ninety two volatile compounds were identified in the organic extract obtained by a liquid-liquid extraction with Freon 113. Aroma of Ruchè wine resulted characterized by a high concentration of terpenes compounds, among them linalool, geraniol and ethyl geraniate were responsible for the floral and fruity notes, typical of this wine. β-damascenone could contribute to aroma of Ruchè wine with a tea odour. Other odorous compounds were yeast by-products such as esters and acetates responsible of fruity notes. Acetophenone, γ-nonalactone and furaneol resulted responsible for almond, coconut, strawberries jam odours as well as volatile phenols guaiacol and ethylguaiacol for smoke odours.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
