Assessment of the effect of the non‐volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis
Journal of the Science of Food and Agriculture2011Vol. 91(13), pp. 2484–2494
Citations Over TimeTop 10% of 2011 papers
Juan José Rodríguez‐Bencomo, Carolina Muñoz‐González, Inmaculada Andújar‐Ortiz, Pedro J. Martín‐Álvarez, M. Victoria Moreno‐Arribas, María Ángeles Pozo‐Bayón
Abstract
This study has shown that the non-volatile composition of wines strongly affects the volatility of wine aroma compounds. In addition, the aroma chemical class, in particular its physicochemical properties (volatility and hydrophobicity), strongly influences this behaviour. On the basis of these results, many odour threshold values calculated in simple hydroalcoholic solutions and usually employed to evaluate the odour importance of specific volatile compounds may have been over- or underestimated.
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