0000000001056662
AUTHOR
V. Aubry
Quelle recherche pour l'arôme des vins Bourguignons ?
National audience
Sensory analysis of Burgundy Pinot noir wines. Comparison of panel performances in orthonasal and retronasal profiling
International audience
Comparison of different methods: static and dynamic headspace and solid-phase microextraction for the measurement of interactions between milk proteins and flavor compounds with an application to emulsions.
Interactions between 10 aroma compounds from different chemical classes and 5 mixtures of milk proteins have been studied using static or dynamic headspace gas chromatography and solid-phase microextraction (SPME). Static headspace analysis allows the quantification of the release of only the most abundant compounds. Dynamic headspace analysis does not allow the discrimination of flavor release from the different protein mixtures, probably due to a displacement of headspace equilibrium. By SPME analysis and quantification by GC-MS (SIM mode) all of the volatiles were quantified. This method was optimized to better discriminate aroma release from the different milk protein mixtures and then …
Analyse quantitative de quatre arômes potentiels du vin de pinot noir de Bourgogne
National audience
Quantitative analysis of new potent flavor compounds in Burgundy pinot noir wines using a stable isotope dilution assay
International audience