Gas chromatography olfactometry (gc-o) for the (semi)quantitative screening of wine aroma

de la Fuente Blanco, Arancha (Universidad de Zaragoza) ; Ferreira, Vicente (Universidad de Zaragoza)

Resumen: This review discusses the different approaches developed by researchers in the last 40 years for the qualitative and semi-quantitative screening of odorants, with special emphasis in wine aroma profiling. In the first part, the aims and possibilities of Gas chromatography-olfactometry (GC-O) as odour-screening and aroma profiling technique are discussed. The critical difference between approaches is whether the ranking of odorants is carried out on an extract containing all the odorants present in the product, or on an extract representative of the odorants contained in the vapour phases that cause the odour and flavour. While the second alternative is more direct and can be more efficient, it requires a good understanding of the factors affecting orthonasal olfaction, handling volatiles (purging, trapping, eluting, and separating) and about the sensory assessment of GC effluents. The review also includes an updated list compiling all the odorants detected in wine by GC-O, including retention indexes and odour descriptions with a general guideline for the identification of odorants.

Idioma: Inglés

DOI: 10.3390/foods9121892

Año: 2020

Publicado en: Foods 9, 12 (2020), 1892
ISSN: 2304-8158

Factor impacto JCR: 4.35 (2020)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 37 / 144 = 0.257 (2020) - Q2 - T1

Factor impacto SCIMAGO: 0.774 - Food Science (Q1) - Health (social science) (Q1) - Plant Science (Q1) - Microbiology (Q1) - Health Professions (miscellaneous) (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/T29
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Química Analítica (Dpto. Química Analítica)