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The aroma of La Mancha Chelva wines: Chemical and sensory characterization.
Food Res Int. 2019 05; 119:135-142.FR

Abstract

The aim of this study is the chemical and sensory description of the aroma of wines white Chelva through five successive vintages. Solid Phase Extraction (SPE) was used for the isolation of volatile compounds and Gas Chromatography Mass Spectrometry (GC-MS) was employed by their analysis. Aroma Sensory Profile of wines was defined using the Quantitative Descriptive Sensory Analysis (QDA). A total of 77 volatile compounds were identified in Chelva wines. Chelva wines present a great quantity of aromatic compounds of very different chemical nature and with different aromatic descriptors, which will increase its aromatic complexity of these wines. Aroma sensory profile of Chelva wines was defined by higher intensity of fresh and peach aromas with notes citric, green apple, tropical fruit and sweet. This study showed that the Chelva grapes variety cultivated in La Mancha region present a great aroma potential and a complex sensory profile and can be considered a viable alternative to traditional grape varieties cultivated in this region for increasing the offer to the consumer.

Authors+Show Affiliations

University of Castilla-La Mancha, Area of Food Technology, Faculty of Sciences and Technologies, Chemical Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain. Electronic address: Eva.Sanchez@uclm.es.University of Castilla-La Mancha, Area of Food Technology, Faculty of Sciences and Technologies, Chemical Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain.University of Castilla-La Mancha, Area of Food Technology, Faculty of Sciences and Technologies, Chemical Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain.University of Castilla-La Mancha, Area of Food Technology, Faculty of Sciences and Technologies, Chemical Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30884641

Citation

Sánchez-Palomo, E, et al. "The Aroma of La Mancha Chelva Wines: Chemical and Sensory Characterization." Food Research International (Ottawa, Ont.), vol. 119, 2019, pp. 135-142.
Sánchez-Palomo E, Delgado JA, Ferrer MA, et al. The aroma of La Mancha Chelva wines: Chemical and sensory characterization. Food Res Int. 2019;119:135-142.
Sánchez-Palomo, E., Delgado, J. A., Ferrer, M. A., & Viñas, M. A. G. (2019). The aroma of La Mancha Chelva wines: Chemical and sensory characterization. Food Research International (Ottawa, Ont.), 119, 135-142. https://doi.org/10.1016/j.foodres.2019.01.049
Sánchez-Palomo E, et al. The Aroma of La Mancha Chelva Wines: Chemical and Sensory Characterization. Food Res Int. 2019;119:135-142. PubMed PMID: 30884641.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The aroma of La Mancha Chelva wines: Chemical and sensory characterization. AU - Sánchez-Palomo,E, AU - Delgado,J A, AU - Ferrer,M A, AU - Viñas,M A González, Y1 - 2019/01/22/ PY - 2018/10/08/received PY - 2019/01/18/revised PY - 2019/01/20/accepted PY - 2019/3/20/entrez PY - 2019/3/20/pubmed PY - 2020/7/14/medline KW - Aromatic series, Sensory Analysis KW - Chelva white wine KW - Gas chromatography-mass spectrometry KW - Volatile aroma compounds SP - 135 EP - 142 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 119 N2 - The aim of this study is the chemical and sensory description of the aroma of wines white Chelva through five successive vintages. Solid Phase Extraction (SPE) was used for the isolation of volatile compounds and Gas Chromatography Mass Spectrometry (GC-MS) was employed by their analysis. Aroma Sensory Profile of wines was defined using the Quantitative Descriptive Sensory Analysis (QDA). A total of 77 volatile compounds were identified in Chelva wines. Chelva wines present a great quantity of aromatic compounds of very different chemical nature and with different aromatic descriptors, which will increase its aromatic complexity of these wines. Aroma sensory profile of Chelva wines was defined by higher intensity of fresh and peach aromas with notes citric, green apple, tropical fruit and sweet. This study showed that the Chelva grapes variety cultivated in La Mancha region present a great aroma potential and a complex sensory profile and can be considered a viable alternative to traditional grape varieties cultivated in this region for increasing the offer to the consumer. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/30884641/The_aroma_of_La_Mancha_Chelva_wines:_Chemical_and_sensory_characterization_ DB - PRIME DP - Unbound Medicine ER -