Modification of the olfactory sensory characteristics of Chardonnay wine through the increase in sotolon concentration

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• 作者：Soline Caillé ; ^a ; ^b ; ^{soline.caille@supagro.inra.fr} ; Jean-Michel Salmon^a ; ^b ; Nicolas Bouvier^a ; Auré ; lie Roland^a ; Alain Samson^a ; ^b
• 关键词：Sotolon ; Oxidation ; Chardonnay wine ; Olfactory sensations
• 刊名：Food Quality and Preference
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：56
• 期：part_PA
• 页码：225-230
• 全文大小：536 K
• 卷排序：56

文摘

A Chardonnay wine was spiked with increasing amounts of titrated sotolon. A sensory panel described the olfactory sensations associated. Several new olfactory attributes were generated by the panel. The attributes were perceived as different according to the sotolon concentration range studied.