The aroma of La Mancha Chelva wines: Chemical and sensory characterization
The aim of this study is the chemical and sensory description of the aroma of wines white Chelva through fivesuccessive vintages. Solid Phase Extraction (SPE) was used for the isolation of volatile compounds and GasChromatography Mass Spectrometry (GC–MS) was employed by their analysis. Aroma Sensor...
| Autores: | , , , |
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| Tipo de documento: | artigo |
| Data de publicação: | 2019 |
| País: | España |
| Recursos: | Universidad de Castilla-La Mancha |
| Repositório: | RUIdeRA. Repositorio Institucional de la UCLM |
| OAI Identifier: | oai:ruidera.uclm.es:10578/39605 |
| Acesso em linha: | http://www.scopus.com/inward/record.url?eid=2-s2.0-85060703835&partnerID=MN8TOAR https://hdl.handle.net/10578/39605 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Aromatic series Chelva white wine Gas chromatography-mass spectometry Volatile aroma compounds |
| Resumo: | The aim of this study is the chemical and sensory description of the aroma of wines white Chelva through fivesuccessive vintages. Solid Phase Extraction (SPE) was used for the isolation of volatile compounds and GasChromatography Mass Spectrometry (GC–MS) was employed by their analysis. Aroma Sensory Profile of wineswas defined using the Quantitative Descriptive Sensory Analysis (QDA). A total of 77 volatile compounds wereidentified in Chelva wines. Chelva wines present a great quantity of aromatic compounds of very differentchemical nature and with different aromatic descriptors, which will increase its aromatic complexity of thesewines. Aroma sensory profile of Chelva wines was defined by higher intensity of fresh and peach aromas withnotes citric, green apple, tropical fruit and sweet. This study showed that the Chelva grapes variety cultivated inLa Mancha region present a great aroma potential and a complex sensory profile and can be considered a viablealternative to traditional grape varieties cultivated in this region for increasing the offer to the consumer. |
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