Analysis of volatile components of Petite Arvine wine

Petite Arvine is a white grape variety that grows exclusively in the canton of Valais in Switzerland and is used to produce a typical regional wine. In order to elucidate the nature of the flavour compounds that contribute to the characteristic aroma of this wine, the organic extracts were analysed...

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Bibliographic Details
Published in:European food research & technology 2005-08, Vol.221 (3-4), p.504-510
Main Authors: Fretz, C, Kanel, S, Luisier, J.L, Amado, R
Format: Article
Language:English
Subjects:
3-mercaptohexanol
Aroma
Aroma compounds
beta-ionone
Biological and medical sciences
Fermented food industries
flavor
Flavor compounds
Flavors
food analysis
Food industries
Fundamental and applied biological sciences. Psychology
Gas chromatography
grapes
Ionone
ketones
odor compounds
odors
Olfactometers
olfactometry
Petite Arvine wine
Switzerland
thiols
Vitaceae
volatile compounds
white wines
Wine
wine quality
Wineries & vineyards
Wines
Wines and vinegars
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Summary:Petite Arvine is a white grape variety that grows exclusively in the canton of Valais in Switzerland and is used to produce a typical regional wine. In order to elucidate the nature of the flavour compounds that contribute to the characteristic aroma of this wine, the organic extracts were analysed by gas chromatography and olfactometry. The olfactometrically detected zones were further compared with the odour of extracts of vegetal material. 3-Mercaptohexanol, β-ionone and other compounds were identified as main contributors to the characteristic aroma of Petite Arvine wine.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-005-1163-y