Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine
| dc.rights.license | open | en_US |
| dc.contributor.author | ANTALICK, Guillaume | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | TEMPÈRE, Sophie | |
| dc.contributor.author | SUKLJE, Katja | |
| dc.contributor.author | BLACKMAN, John W. | |
| dc.contributor.author | DELOIRE, Alain | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | DE REVEL, Gilles | |
| dc.contributor.author | SCHMIDTKE, Leigh M. | |
| dc.date.accessioned | 2021-02-17T15:50:10Z | |
| dc.date.available | 2021-02-17T15:50:10Z | |
| dc.date.issued | 2015-10-08 | |
| dc.identifier.issn | 0021-8561 | en_US |
| dc.identifier.uri | oai:crossref.org:10.1021/acs.jafc.5b03847 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/26282 | |
| dc.description.abstractEn | This work reports the quantitation and sensory characterization of 1,4-cineole in red wine for the first time. A headspace–solid-phase microextraction–gas chromatography–mass spectrometry (HS–SPME–GC–MS) method was developed to quantitate 1,4-cineole and 1,8-cineole in 104 commercial Australian red wines. 1,4-Cineole was detected in all of the wines analyzed, with concentrations ranging from 0.023 to 1.6 μg/L. An important varietal effect was observed, with concentrations of 1,4-cineole in Cabernet Sauvignon wines (mean of 0.6 ± 0.3 μg/L) significantly higher than in Shiraz (0.07 ± 0.04 μg/L) and Pinot Noir (0.2 ± 0.2 μg/L) wines. Regional variations of both cineole isomer concentrations have been measured between wines originating from different Australian regions. Sensory studies demonstrated that the addition of 0.54 μg/L 1,4-cineole in a Cabernet Sauvignon wine, to produce a final concentration of 0.63 μg/L, was perceived significantly by a sensory panel (p < 0.05). Descriptive analyses revealed that 1,4-cineole and 1,8-cineole may contribute to the hay, dried herbs, and blackcurrant aromas reported in Australian Cabernet Sauvignon wines and may be potential markers of regional typicality of these wines. | |
| dc.language.iso | EN | en_US |
| dc.source | crossref | |
| dc.subject.en | aromatic herbs | |
| dc.subject.en | monoterpenes | |
| dc.subject.en | australian red wines | |
| dc.subject.en | typicality | |
| dc.title.en | Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine | |
| dc.title.alternative | J. Agric. Food Chem. | en_US |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1021/acs.jafc.5b03847 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| dc.identifier.pubmed | 26434979 | en_US |
| bordeaux.journal | Journal of Agricultural and Food Chemistry | en_US |
| bordeaux.page | 9103-9111 | en_US |
| bordeaux.volume | 63 | en_US |
| bordeaux.hal.laboratories | Oenologie - EA 4577 | en_US |
| bordeaux.issue | 41 | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| bordeaux.import.source | dissemin | |
| hal.export | false | |
| workflow.import.source | dissemin | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Agricultural%20and%20Food%20Chemistry&rft.date=2015-10-08&rft.volume=63&rft.issue=41&rft.spage=9103-9111&rft.epage=9103-9111&rft.eissn=0021-8561&rft.issn=0021-8561&rft.au=ANTALICK,%20Guillaume&TEMP%C3%88RE,%20Sophie&SUKLJE,%20Katja&BLACKMAN,%20John%20W.&DELOIRE,%20Alain&rft.genre=article |
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