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The flavour of muscat wine: The sensory contribution of some volatile compounds
Author(s) -
Etievant P. X.,
Issanchou S. N.,
Bayonove C. L.
Publication year - 1983
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.2740340511
Subject(s) - aroma , wine , aroma of wine , chemistry , white wine , flavour , food science , chromatography
Abstract Nine volatile constituents of a Muscat de Frontignan wine were selected as potentially important to the aroma of this wine by sniffing the chromatographic effluent following gas‐chromatographic separation of an aroma extract. Their concentrations were determined by mass fragmentometry and their olfactory thresholds estimated in a white base wine by calculating odour impact values. Ethyl‐cinnamate and β‐ionone contributed significantly to the aroma of the wine investigated.