Instrumental and sensory characterisation of Solaris white wines in Denmark

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Instrumental and sensory characterisation of Solaris white wines in Denmark. / Liu, Jing; Toldam-Andersen, Torben Bo; Petersen, Mikael Agerlin; Zhang, Shujuan; Arneborg, Nils; Bredie, Wender Laurentius Petrus.

In: Food Chemistry, Vol. 166, 2015, p. 133-142.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Liu, J, Toldam-Andersen, TB, Petersen, MA, Zhang, S, Arneborg, N & Bredie, WLP 2015, 'Instrumental and sensory characterisation of Solaris white wines in Denmark', Food Chemistry, vol. 166, pp. 133-142. https://doi.org/10.1016/j.foodchem.2014.05.148

APA

Liu, J., Toldam-Andersen, T. B., Petersen, M. A., Zhang, S., Arneborg, N., & Bredie, W. L. P. (2015). Instrumental and sensory characterisation of Solaris white wines in Denmark. Food Chemistry, 166, 133-142. https://doi.org/10.1016/j.foodchem.2014.05.148

Vancouver

Liu J, Toldam-Andersen TB, Petersen MA, Zhang S, Arneborg N, Bredie WLP. Instrumental and sensory characterisation of Solaris white wines in Denmark. Food Chemistry. 2015;166:133-142. https://doi.org/10.1016/j.foodchem.2014.05.148

Author

Liu, Jing ; Toldam-Andersen, Torben Bo ; Petersen, Mikael Agerlin ; Zhang, Shujuan ; Arneborg, Nils ; Bredie, Wender Laurentius Petrus. / Instrumental and sensory characterisation of Solaris white wines in Denmark. In: Food Chemistry. 2015 ; Vol. 166. pp. 133-142.

Bibtex

@article{d7e4cdd6bac946588183706900046f4e,
title = "Instrumental and sensory characterisation of Solaris white wines in Denmark",
abstract = "This study aimed to investigate the volatile and non-volatile compositions as well as sensory properties of the most common monovarietal white wine (var. Solaris) in Denmark. Using dynamic headspace sampling (DHS) coupled to gas chromatography-mass spectrometry (GC-MS), 79 volatile compounds were identified. Among the major non-volatile components glycerol, sulphite, sugars and organic acids were analysed. A primary sensory difference was observed among wine samples, half of which were characterised by floral and fruity flavours (peach/apricot, Muscat, melon, banana and strawberry) while the remainder were described by less pleasant flavours, such as chemical, wood and rooibos/smoke. Partial least squares regression (PLS) showed that acetates and ethyl esters of straight-chain fatty acids were associated with floral and fruity odours while ethyl esters of branched-chain fatty acids were less associated with them. The study also suggested that differences in vintage were less characteristic than differences caused due to sulphite management by producers.",
keywords = "Descriptive sensory analysis, Headspace analysis, PLS, Solaris, Volatile compounds, White wine",
author = "Jing Liu and Toldam-Andersen, {Torben Bo} and Petersen, {Mikael Agerlin} and Shujuan Zhang and Nils Arneborg and Bredie, {Wender Laurentius Petrus}",
year = "2015",
doi = "10.1016/j.foodchem.2014.05.148",
language = "English",
volume = "166",
pages = "133--142",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Instrumental and sensory characterisation of Solaris white wines in Denmark

AU - Liu, Jing

AU - Toldam-Andersen, Torben Bo

AU - Petersen, Mikael Agerlin

AU - Zhang, Shujuan

AU - Arneborg, Nils

AU - Bredie, Wender Laurentius Petrus

PY - 2015

Y1 - 2015

N2 - This study aimed to investigate the volatile and non-volatile compositions as well as sensory properties of the most common monovarietal white wine (var. Solaris) in Denmark. Using dynamic headspace sampling (DHS) coupled to gas chromatography-mass spectrometry (GC-MS), 79 volatile compounds were identified. Among the major non-volatile components glycerol, sulphite, sugars and organic acids were analysed. A primary sensory difference was observed among wine samples, half of which were characterised by floral and fruity flavours (peach/apricot, Muscat, melon, banana and strawberry) while the remainder were described by less pleasant flavours, such as chemical, wood and rooibos/smoke. Partial least squares regression (PLS) showed that acetates and ethyl esters of straight-chain fatty acids were associated with floral and fruity odours while ethyl esters of branched-chain fatty acids were less associated with them. The study also suggested that differences in vintage were less characteristic than differences caused due to sulphite management by producers.

AB - This study aimed to investigate the volatile and non-volatile compositions as well as sensory properties of the most common monovarietal white wine (var. Solaris) in Denmark. Using dynamic headspace sampling (DHS) coupled to gas chromatography-mass spectrometry (GC-MS), 79 volatile compounds were identified. Among the major non-volatile components glycerol, sulphite, sugars and organic acids were analysed. A primary sensory difference was observed among wine samples, half of which were characterised by floral and fruity flavours (peach/apricot, Muscat, melon, banana and strawberry) while the remainder were described by less pleasant flavours, such as chemical, wood and rooibos/smoke. Partial least squares regression (PLS) showed that acetates and ethyl esters of straight-chain fatty acids were associated with floral and fruity odours while ethyl esters of branched-chain fatty acids were less associated with them. The study also suggested that differences in vintage were less characteristic than differences caused due to sulphite management by producers.

KW - Descriptive sensory analysis

KW - Headspace analysis

KW - PLS

KW - Solaris

KW - Volatile compounds

KW - White wine

U2 - 10.1016/j.foodchem.2014.05.148

DO - 10.1016/j.foodchem.2014.05.148

M3 - Journal article

C2 - 25053038

AN - SCOPUS:84903123329

VL - 166

SP - 133

EP - 142

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

ID: 119831495