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Quantitative Analysis of γ‐Nonalactone in Wines and Its Threshold Determination
Author(s) -
NAKAMURA S.,
CROWELL E.A.,
OUGH C.S.,
TOTSUKA A.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb13578.x
Subject(s) - chromatography , chemistry , wine , extraction (chemistry) , freon , gas chromatography , food science , organic chemistry
Thirty‐eight California and French wines were analyzed for γ‐nonalactone by Freon extraction and gas chromatography. The California white wines had from 0 to 16 pg/L (average for 6 samples was 7 μg/L and the red wines from 12 to 43 μg/L (average for 20 samples was 24 μgL). French red wines obtained similar amounts, 14 to 41 μgL (average for 12 samples was 21 μgL). The sensory threshold for γ‐nonalaconte was determined to be 30 μg/L.