0000000000981330
AUTHOR
Roger Cantagrel
showing 2 related works from this author
Determination of key odorant compounds in freshly distilled Cognac using GC-O, GC-MS, and sensory evaluation
2004
This aim of this work was to identify the odorant compounds responsible for the typical sensory descriptors attributed to freshly distilled Cognac spirits, not matured in barrels. Panelists were first selected and trained for gas chromatography−olfactometry. Among the 150 volatile compounds identified by gas chromatography−mass spectrometry analysis, only 34 are mainly responsible for the odors detected in the spirits. The “butter” descriptor is explained by the presence of diacetyl, the “hay” descriptor by nerolidol, the “grass” descriptor mainly by Z-3-hexen-1-ol, but also by other compounds, the “pear” and “banana” descriptors by 2- and 3-methylbutyl acetates, the “rose” descriptor by 2-…
Varietal and geographic classification of french red wines in terms of major acids
1989
Concentrations of acids other than malic and lactic appeared to be related more to area of production than to grape variety. These variables (2- hydroxyglutaric, butyric and isovaleric acid concentrations) were attributed to differences in the technological process used for vinification in the various areas. Shikimic and galacturonic acids were helpful for classifying and discriminating wine varieties. Principal component analysis characterised Cabernet Franc, Grenache and Carignan wines well by their acid content but failed to discriminate Merlot from Cabernet Sauvignon and Cinsault. Stepwise discriminant analysis allowed a clear separation of all wines according to the different varieties…