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Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma  [2009]

Rajchl, A.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa Cizkova, H.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa Voldrich, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa Lukesova, D.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa et al.

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Abstract
Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of Sauvignon blanc wines produced in Moravia, Czech Republic. The aroma profiles of 8 samples of Moravian Sauvignon wines were analysed; the levels of 3-isobutyl-2-methoxypyrazine varied in the range of 4.7-17.0 ng/L. The commercial Sauvignon aroma preparation Aroma Fantasia S was analysed; the product contained the 3-isobutyl-2-methoxypyrazine, and in negligible concentrations also anethol and ethylbenzoate. The Moravian Sauvignon blanc wine samples spiked with different amounts of aroma preparation were evaluated by hedonic sensory analysis to estimate the meaningfulness of such illegal improvement. The most preferred concentration ranged from 5 to 10 ng/L, which are the natural levels of MP in Moravian Sauvignon blanc wines. Therefore, the addition of aroma at his level which can be detectable with difficulties has no reason. The less sophisticated adulteration of wine, such as the production of artificial Sauvignon blanc wine by the addition of MP into less distinctive wines, is easily detectable according to the aroma profile.
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Other subjects

  • vin blanc
  • compose de la flaveur
  • analisis organoleptico
  • compuestos del sabor
  • gas chromatography
  • organoleptic analysis
  • propriete organoleptique
  • flavour compounds
  • additif alimentaire
  • volatile compounds
  • temperature
  • propiedades organolepticas
  • tecnicas analiticas
  • temperatura
  • extraccion
  • adulteracion
  • cromatografia de gases
  • compuesto volatil
  • adulteration
  • aditivos alimentarios
  • compose volatil
  • food additives
  • extraction
  • technique analytique
  • analytical methods
  • chromatographie en phase gazeuse
  • organoleptic properties
  • vino blanco
  • analyse organoleptique
  • white wines

From the journal

Czech Journal of Food Sciences - UZEI (Czech Republic)

ISSN : 1212-1800

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