000130462 001__ 130462
000130462 005__ 20250403144231.0
000130462 0247_ $$2doi$$a10.1016/S0308-8146(01)00355-7
000130462 0248_ $$2sideral$$a52142
000130462 037__ $$aART-2002-52142
000130462 041__ $$aeng
000130462 100__ $$0(orcid)0000-0003-1658-1770$$aEscudero, a$$uUniversidad de Zaragoza
000130462 245__ $$aSensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants.
000130462 260__ $$c2002
000130462 5203_ $$aThe aroma of young white wines altered by oxygen was described by a sensory panel which defined the terms: cooked vegetables, liquor, woody, cider and pungent. Twenty-seven young white wines stored under oxygen for 1 week were analyzed by the sensory panel and were further analyzed by gas chromatography (GC)-Ion trap mass spectrometry (MS) to determine their contents in hexanal, 4-hydroxy-4-methylpentanone, 2-nonanone, 2-buthoxyethanol, t-2-octenal, 1-octen-3-ol, furfural and 5-methylfurfural, benzaldehyde, t-2-nonenal and eugenol. The degrees of aroma degradation induced by oxidation and the acetaldehyde concentration of the wines were measured before and after the oxidation process. The sensory analysis showed that wine aroma degradation is primarily caused by the appearance of a cooked-vegetable odour nuance. The acetaldehyde content of the wines did not vary significantly during the oxidation process, and thereby, cannot be related to the appearance of any of the aroma nuances. Regression data confirm the important role played by eugenol in the woody aromatic nuance, but suggest that important odorants, responsible for the other aromatic nuances, remain unidentified. Some of the compounds analyzed may be used as chemical markers for wine oxidative deterioration. The cooked-vegetable odour nuance can be satisfactorily predicted with quantitative measurements of t-2-nonenal, eugenol, benzaldehyde and furfural.
000130462 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000130462 590__ $$a1.396$$b2002
000130462 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b15 / 92 = 0.163$$c2002$$dQ1$$eT1
000130462 591__ $$aCHEMISTRY, APPLIED$$b15 / 58 = 0.259$$c2002$$dQ2$$eT1
000130462 591__ $$aNUTRITION & DIETETICS$$b25 / 49 = 0.51$$c2002$$dQ3$$eT2
000130462 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000130462 700__ $$0(orcid)0000-0001-8822-7303$$aAsensio, E$$uUniversidad de Zaragoza
000130462 700__ $$0(orcid)0000-0001-9601-6688$$aCacho, J$$uUniversidad de Zaragoza
000130462 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V$$uUniversidad de Zaragoza
000130462 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000130462 773__ $$g77, 3 (2002), 325-331$$pFood chem.$$tFood Chemistry$$x0308-8146
000130462 8564_ $$s124431$$uhttps://zaguan.unizar.es/record/130462/files/texto_completo.pdf$$yVersión publicada
000130462 8564_ $$s2603730$$uhttps://zaguan.unizar.es/record/130462/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000130462 909CO $$ooai:zaguan.unizar.es:130462$$particulos$$pdriver
000130462 951__ $$a2025-04-03-14:39:51
000130462 980__ $$aARTICLE