First identification of three p-menthane lactones and their potential precursor, menthofuran, in red wines
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- 作者：Magali Picard ; magalipicard@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Gilles de Revel ; Sté ; phanie Marchand
- 关键词：Mintlactone ; Isomintlactone ; Menthofurolactone ; Menthofuran ; Minty nuances ; Red Bordeaux wines ; Enhanced perceptive effect
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 February 2017
- 年：2017
- 卷：217
- 期：Complete
- 页码：294-302
- 全文大小：496 K
文摘
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Three p-menthane lactones and menthofuran were identified for the first time in wine.
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The concentrations measured in red wine for all the compounds studied were in ng/L.
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These lactones contributed actively to freshness, coconut, vanilla, and mint odors.
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An enhancing effect of freshness and mint note was perceived when these lactones were blended together.
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Blending together these lactones significantly enhanced freshness and mint aroma.