Pino, J. A. and Quijano-Célis, C. E. (2019) Characterization of odour-active volatile compounds of acerola wine. Acta Alimentaria, 48 (3). pp. 306-315. ISSN 0139-3006 (print); 1588-2535 (online)
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Abstract
The volatile compounds of acerola wine were isolated by headspace–solid phase microextraction (HS-SPME) and analysed by gas chromatography-flame ionization detector (GC-FID), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O). The composition of acerola wine included 38 esters, 19 alcohols, 16 acids, 8 terpenes, 5 aldehydes, 5 ketones, 3 furans, and 8 miscellaneous compounds. The odour-active compounds were screened by application of the aroma extract dilution analysis and odour activity values. Nineteen odorants were considered as odour-active volatiles, from which methyl 2-methylbutanoate and 2-ethylhexan-1-ol were the most odour-active compounds.
| Item Type: | Article |
|---|---|
| Additional Information: | MTA KFB támogatási szerződés alapján archiválva |
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | Violetta Baliga |
| Date Deposited: | 09 Oct 2019 12:02 |
| Last Modified: | 30 Sep 2020 23:22 |
| URI: | http://real.mtak.hu/id/eprint/102183 |
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