000147993 001__ 147993
000147993 005__ 20250110163828.0
000147993 0247_ $$2doi$$a10.1021/acs.jafc.0c04328
000147993 0248_ $$2sideral$$a120620
000147993 037__ $$aART-2020-120620
000147993 041__ $$aeng
000147993 100__ $$aGeffroy, O.
000147993 245__ $$aInvestigating the Aroma of Syrah Wines from the Northern Rhone Valley Using Supercritical CO2-Dearomatized Wine as a Matrix for Reconstitution Studies
000147993 260__ $$c2020
000147993 5060_ $$aAccess copy available to the general public$$fUnrestricted
000147993 5203_ $$aThis study aimed to investigate the key compounds involved in the aroma of French Syrah wines from the northern Rhone valley from two vintages characterized by distinct climatic conditions. The volatile composition of the wines was assessed through the determination of 76 molecules. After identifying the best matrix and best model for aroma reconstitution studies, omission tests were conducted using the Pivot profile method. For both vintages, 35 molecules with odor activity values (OAVs) above 0.5 were identified. While remarkably high levels of 2-furfurylthiol (FFT) were reported in both wines, rotundone and 3-sulfanylhexanol (3SH) enabled the strongest discrimination between the two wines. Wine dearomatized using supercritical carbon dioxide (sCO2) was identified as the best matrix. The best models built using this matrix were composed of molecules with OAV > 5 and OAV > 10 highlighting that this dearomatization approach can be valuable to reconstitute the aroma of wine using a small number of molecules. For the cool vintage wine, the omission of rotundone and FFT had the greatest impact on the olfactive profile for nonanosmic and anosmic respondents to rotundone, respectively. 3SH, whose omission decreased the rating of the "fruity" attribute, was identified as the main contributor to the aroma of Syrah wine produced in the warm vintage.
000147993 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000147993 590__ $$a5.279$$b2020
000147993 591__ $$aCHEMISTRY, APPLIED$$b13 / 74 = 0.176$$c2020$$dQ1$$eT1
000147993 591__ $$aAGRICULTURE, MULTIDISCIPLINARY$$b5 / 57 = 0.088$$c2020$$dQ1$$eT1
000147993 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b24 / 143 = 0.168$$c2020$$dQ1$$eT1
000147993 592__ $$a1.203$$b2020
000147993 593__ $$aChemistry (miscellaneous)$$c2020$$dQ1
000147993 593__ $$aAgricultural and Biological Sciences (miscellaneous)$$c2020$$dQ1
000147993 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000147993 700__ $$aMorère, M.
000147993 700__ $$0(orcid)0000-0002-0730-6606$$aLopez, R.$$uUniversidad de Zaragoza
000147993 700__ $$aPasquier, G.
000147993 700__ $$aCondoret, J.S.
000147993 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000147993 773__ $$g68, 41 (2020), 11512-11523$$pJ. agric. food chem.$$tJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY$$x0021-8561
000147993 8564_ $$s1094054$$uhttps://zaguan.unizar.es/record/147993/files/texto_completo.pdf$$yPostprint
000147993 8564_ $$s339880$$uhttps://zaguan.unizar.es/record/147993/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000147993 909CO $$ooai:zaguan.unizar.es:147993$$particulos$$pdriver
000147993 951__ $$a2025-01-10-14:24:43
000147993 980__ $$aARTICLE