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RESEARCH PRODUCT

Representative champagne wine extracts for gas chromatography olfactometry analysis

Christine PriserOlivier BrunSophie NicklausPatrick Etiévant

subject

WineChromatographybiologyChemistry010401 analytical chemistryAroma of wineExtraction (chemistry)04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineeringbiology.organism_classification040401 food science01 natural sciencesSensory analysis0104 chemical sciences0404 agricultural biotechnologyCHAMPAGNE ET VIN MOUSSEUXOdorOlfactometry[SDV.IDA]Life Sciences [q-bio]/Food engineeringGas chromatographyGeneral Agricultural and Biological SciencesAromaComputingMilieux_MISCELLANEOUS

description

Gas chromatography olfactometry (GCO) analysis has proved to be a powerful method to determine key compounds of food aroma, but up to now few papers involving this technique in wine aroma studies were published. An accurate representation of the olfactory quality of the extracts is necessary to ensure the reliability of the conclusions resulting from such analyses. Three commercial champagne wines were used for this study. The champagne wine extracts were obtained from three different extraction methods:  adsorption on XAD resins, solvation in dichloromethane, and extraction by demixing ethanol. Thus the extracts were tested by a panel trained on champagne wines, using a profile descriptive method. The comparison of the odor profiles of the extracts outlined the extract obtained by demixing as the closest to the wine profile. Keywords: Aroma extraction; sensory analysis; gas chromatography olfactometry; champagne wine

yearjournalcountryeditionlanguage
1997-09-01
https://hal.inrae.fr/hal-02697724