Volatile composition of Mencia wines

Monovarietal Mencia wines from two different Appellation of Origin Controlled (AOC) of Galicia (NW Spain) were analyzed. The content of some varietal and fermentative volatile compounds was determined by gas-chromatography and GC-mass spectrometry. These red wines, independently of their origin, sho...

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Veröffentlicht in:	Food chemistry 2005-05, Vol.90 (3), p.357-363
Hauptverfasser:	Calleja, A, Falque, E
Format:	Artikel
Sprache:	eng
Schlagworte:	alpha-pinene benzyl alcohol beta-pinene Biological and medical sciences citronellol Fermented food industries food analysis food composition Food industries Fundamental and applied biological sciences. Psychology gas chromatography linalool mass spectrometry Mencia wines norisoprenoids phenylethanol principal component analysis product authenticity red wines volatile compounds wine cultivars wine quality Wines and vinegars
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Zusammenfassung:	Monovarietal Mencia wines from two different Appellation of Origin Controlled (AOC) of Galicia (NW Spain) were analyzed. The content of some varietal and fermentative volatile compounds was determined by gas-chromatography and GC-mass spectrometry. These red wines, independently of their origin, showed terpene profiles, that were typical of their varietal characteristics with an important contribution of linalool, citronellol, alpha -pinene and beta -pinene. Other important varietal compounds were: norisoprenoids ( alpha - and beta -ionone, and theaspirane), phenyl-ethanol and benzyl alcohol. The 67 analytical variables were submitted to analysis of variance, and the results showed that only nine volatile compounds were significantly different (p
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2004.04.013