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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorALLAMY, Lucile
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDARRIET, Philippe
IDREF: 077788834
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPONS, Alexandre
dc.date.accessioned2020
dc.date.available2020
dc.date.issued2017
dc.identifier.issn0021-8561en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/20874
dc.description.abstractEnThe main goal of this research was to identify key aroma compounds involved in the dried fruits (prune and dried fig) aroma of musts. An odoriferous zone (OZ) was detected by gas chromatography coupled with olfactometry (GC-O) and identified as (Z)-1,5-octadien-3-one (geranium). A quantitation method by SPME-GC-MS (CI, MeOH) was developed and validated for assaying this very fragrant ketone in musts for the first time (LOD, 0.15 ng/L; LOQ, 0.5 ng/L). Concentrations of (Z)-1,5-octadien-3-one in musts marked by dried fruits flavors reached 90 ng/L, thus exceeding its detection threshold (Dth = 9 ng/L). Moreover, sensory experiments showed that this compound contributes to the dried fig nuance at concentrations ranging from 64 to 96 ng/L. Above that level, it contributes to the geranium nuance of the must. Its affinity with sulfur dioxide was also established; 30 mg/L of sulfur dioxide causes a decrease of concentration of 60%.
dc.language.isoENen_US
dc.rights.urihttp://creativecommons.org/licenses/by-sa/
dc.subjectolfactométrie
dc.subjectchromatographie
dc.subjectoenologie
dc.subjectcomposé aromatique
dc.subject.enolfactometry
dc.subject.enchromatography
dc.subject.enripening
dc.subject.enaromatics
dc.subject.endried fruits
dc.subject.enmust
dc.subject.enaroma compound
dc.subject.en(Z)-1
dc.subject.en5-octadien-3-one
dc.subject.enGC-MS
dc.title.enIdentification and organoleptic contribution of (Z)-1,5-octadien-3-one to the flavor of Vitis vinifera cv. merlot and cabernet sauvignon musts.
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/acs.jafc.6b05293en_US
dc.subject.halSciences du Vivant [q-bio]en_US
bordeaux.journalJournal of Agricultural and Food Chemistryen_US
bordeaux.page1915-1923en_US
bordeaux.volume65en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue9en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcehal
hal.identifierhal-01606920
hal.version1
hal.exportfalse
workflow.import.sourcehal
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