Unexpected impact of 2-methylisoborneol as off-odour substance in aged wines
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- 作者：Angela Lopez Pinara ; angela.lopez.pinar@fau.de" class="auth_mail" title="E-mail the corresponding author ; Rahil Ghadiriaslia ; rahil.ghadiriasli@fau.de" class="auth_mail" title="E-mail the corresponding author ; Philippe Darrietb ; philippe.darriet@u-bordeaux.fr" class="auth_mail" title="E-mail the corresponding author ; Andrea Buettnera ; c ; andrea.buettner@ivv.fraunhofer.de" class="auth_mail" title="E-mail the corresponding author ; andrea.buettner@fau.de" class="auth_mail" title="E-mail the corresponding author
- 关键词：Off-odours ; Gas chromatography-olfactometry (GC-O) ; 2-Methyl-2-bornene ; 2-Methylenebornane ; Musty ; Mouldy ; Smell ; Aroma
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：498-504
- 全文大小：428 K
文摘
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Odorants in long-aged wines affected by musty-mouldy aroma were compared by AEDA.
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Musty-mouldy smell was related to intensity of 2-methylisoborneol (2-MIB).
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This was unexpected as previous studies reported 2-MIB instability in wine.
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Model degradation studies, however, demonstrated decelerating decrease of 2-MIB.