Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/2810
Título: Targeting key aromatic substances on the typical aroma of sherry vinegar
Autor: Callejón, Raquel M.
Morales, M. Lourdes
Troncoso, Ana M.
Ferreira, António C. Silva
Palavras-chave: Aroma
Sherry vinegar
GC-olfactometry
Detection frequency
Aroma extract dilution analysis
Aroma recombination
Sotolon
Data: 2008
Editora: American Chemical Society
Citação: "Journal of Agricultural and Food Chemistry". ISSN 0021-8561. 56: 15 (2008) 6631-6639
Resumo: Two gas chromatography-olfactometry (GC-O) techniques were used to screen targeting compounds with an impact on the perceived quality of Sherry vinegar: detection frequency and aroma extract dilution analysis (AEDA). The GC-O study revealed the presence of 108 aromatic notes, of which 64 were identified. Diacetyl, isoamyl acetate, acetic acid, and sotolon reached the highest frequency and flavor dilution (FD) factors. Ethyl acetate accounted for the maximum frequency but only a FD factor of 4. To test the sensory impact of these odorants, they were added to a 7% (w/v) acetic acid solution. We determined similarity values (SV) between solutions and the Sherry vinegar. The highest value from the similarity test was observed when diacetyl, ethyl acetate, and sotolon were added simultaneously. The profile of this model solution and a representative Sherry vinegar showed good similarity in the general impression descriptor, which emphasizes the important contribution of these three compounds to the global aroma of this vinegar.
URI: http://hdl.handle.net/10400.14/2810
Versão do Editor: http://pubs.acs.org/journal/jafcau
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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