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The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines
Joint Authors
Philipp, Christian
Eder, Phillip
Brandes, Walter
Patzl-Fischerleitner, Elsa
Eder, Reinhard
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-07-16
Country of Publication
Egypt
No. of Pages
12
Abstract EN
The perceived pear aroma in wines was associated with various short- and medium-chain ester compounds.
A consumer study confirmed this assumption.
In total, eight ester compounds from a series of 100 aromatic substances were associated with the pear aroma.
In this study, a valid stable isotope dilution assay headspace solid-phase microextraction gas chromatography mass spectroscopy (SIDA-HS-SPME-GC-MS) method was developed for the analysis of these compounds, and 102 Austrian Pinot blanc wines of vintages 2013–2016 were analysed.
They were assessed with regard to vintage and origin influences as well as wine styles.
However, an attempt was made to capture the synergies of these compounds for the pear aroma.
With the detection of ethyl (E,Z)-2,4-decadienoate and methyl (E)-geranoate, two volatile compounds were measured which had not previously been detected in Austrian wines.
The eight analysed esters were perceived very differently.
Therefore, specific odour activity values for the various sensations could be calculated with a mathematical combination of the analyses and the results of the sensory studies.
A vintage influence on the sensorial descriptor “overripe pear” and a relationship between wine style and total pear aroma were determined.
American Psychological Association (APA)
Philipp, Christian& Eder, Phillip& Brandes, Walter& Patzl-Fischerleitner, Elsa& Eder, Reinhard. 2018. The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-12.
https://search.emarefa.net/detail/BIM-1185264
Modern Language Association (MLA)
Philipp, Christian…[et al.]. The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines. Journal of Food Quality No. 2018 (2018), pp.1-12.
https://search.emarefa.net/detail/BIM-1185264
American Medical Association (AMA)
Philipp, Christian& Eder, Phillip& Brandes, Walter& Patzl-Fischerleitner, Elsa& Eder, Reinhard. The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-12.
https://search.emarefa.net/detail/BIM-1185264
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185264