Odour active compounds determined in the headspace of yellow and black plum wines (Prunus domestica L.)

Odour active compounds (OACs) from the headspace of yellow and black plum wines (Prunus domestica L.) were analysed using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Olfactometry was conducted using aroma extract dilution assay, through varying split ratios during injection. A total...

Full description

Saved in:
Bibliographic Details
Published in:Food science & technology 2020-08, Vol.130, p.109702, Article 109702
Main Authors: Niimi, Jun, Guixer, Bernat, Splivallo, Richard
Format: Article
Language:English
Subjects:
Aroma
Gas chromatography
Gas chromatography-mass spectrometry
GC-MS-O
Ketones
Mass spectrometry
Odors
Odour active compounds
Phenolic compounds
Plum wine
Prunus domestica
Split ratio
Sulfur compounds
Sulfur containing compound
Volatile
Volatile compounds
Volatile constituents
Volatile organic compounds
Wine
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Odour active compounds (OACs) from the headspace of yellow and black plum wines (Prunus domestica L.) were analysed using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Olfactometry was conducted using aroma extract dilution assay, through varying split ratios during injection. A total of 18 OACs were determined in the wine headspace including esters, ketones, sulfur containing compounds, alcohols, a terpene, and phenolic compounds. Thirteen of volatile compounds differed significantly (p 
ISSN:0023-6438
1096-1127
1096-1127
DOI:10.1016/j.lwt.2020.109702