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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorSIEBERT, Tracey E.
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorSTAMATOPOULOS, Panagiotis
dc.contributor.authorFRANCIS, I. Leigh
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDARRIET, Philippe
dc.date.accessioned2022-03-02T16:02:13Z
dc.date.available2022-03-02T16:02:13Z
dc.date.issued2021-01-25
dc.identifier.issn1873-3778en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/128798
dc.description.abstractEnGas chromatography-olfactometry-mass spectrometry (GC-O-MS) has been very useful in identifying aroma compounds from within the complex matrix of wine. Supplementary separation can be required to overcome co-elution of volatiles or other sensory-directed chromatographic strategies are needed, including multidimensional chromatography and preparative fraction collection coupled to GC. Studies investigating « « overripe oran »� aroma in sweet Sauternes wine and the similar »�aprico »� aroma in Viognier wine were conducted. Wines with the targeted aroma attributes were selected and concentrated wine extracts prepared. GC-O found no individual aroma compounds with the targeted aroma attribute. Semi-preparative HPLC was used to obtain less complex fractions of the wine extracts. The fractions were eluted in water/ethanol and, therefore, could be smelled directly. Fractions with the targeted aroma character were further resolved by GC-preparative fraction collection (GC-PFC). Recombinational GC-PFC demonstrated the importance of the components within a 4 min preparative GC fraction to the »�overripe orang »� aroma of typical Bordeaux dessert wine. In Viognier wine, monoterpenes linalool, ?-terpineol and geraniol as well as benzaldehyde were found to be associated with the »�aprico »� character. Thus, several wine aroma compounds interact for these specific aromas to be perceived. This sensory-led combination of separation techniques is a powerful tool for the identification of key compounds responsible for specific aromas across the wine and beverage industries2
dc.language.isoENen_US
dc.subject.enWine aroma
dc.subject.enSensory-directed
dc.subject.enHPLC fractionation
dc.subject.enGC preparative fraction collection
dc.title.enSensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches
dc.title.alternativeJ. Chrom. Aen_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.chroma.2020.461803en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalJournal of Chromatography Aen_US
bordeaux.volume1637en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Chromatography%20A&rft.date=2021-01-25&rft.volume=1637&rft.eissn=1873-3778&rft.issn=1873-3778&rft.au=SIEBERT,%20Tracey%20E.&STAMATOPOULOS,%20Panagiotis&FRANCIS,%20I.%20Leigh&DARRIET,%20Philippe&rft.genre=article


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