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Red wine aroma: Identification of headspace constituents
Author(s) -
Bertuccioli Mario,
Viani Rinantonio
Publication year - 1976
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740271109
Subject(s) - wine , aroma , chromatography , aroma of wine , furan , mass spectrometry , chemistry , gas chromatography–mass spectrometry , food science , organic chemistry
Abstract Gas chromatrography–mass spectrometry, using the special sampling technique described previously, revealed 39 components in the headspace of red wine. Nineteen of the components have not previously been detected by headspace techniques and two are reported for the first time in wine aroma: dehydroionene (1,1,6‐trimethyl‐1,2‐dihydronaphthalene) and 2‐(ehtoxymethyl)furan. The latter is one of the compounds formed on ageing.