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RESEARCH PRODUCT
How Chemical and Sensorial Markers Reflect Gentian Geographic Origin in Chardonnay Wine Macerated with Gentiana lutea Roots?
Stéphanie FlahautElias Bou-marounEmily KraussCéline LafargeGilles FigueredoManon BiehlmannMike Iron ArdezaJordi BallesterSamvel NazaryanChristian Coelhosubject
Health (social science)secoiridoidsbitter tastePlant ScienceSolid-phase microextractionlcsh:Chemical technology01 natural sciencesHealth Professions (miscellaneous)Microbiologychemistry.chemical_compound0404 agricultural biotechnologyChromatography detectorGentiana luteaMaceration (wine)macerated wine[CHIM]Chemical Scienceslcsh:TP1-1185Food scienceWine<i>Gentiana lutea</i>Chemistry010401 analytical chemistry04 agricultural and veterinary sciencesAmarogentin040401 food science0104 chemical sciencestraceabilityGeographic originGas chromatographyGentiana lutea[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Sciencedescription
A Burgundian Chardonnay wine was enriched with Gentiana lutea root powders originating from two French mountain sites (Massif Central and Jura) in order to prepare semi-dry gentian aromatized Chardonnay wine-based drinks. These novel alcoholic beverages were chemically and sensorially characterized for evaluating if the gentian geographic origin influenced bitter and elemental and volatile composition and sensory profiles in the final products. For that, the chemical fingerprint of gentian powders and wines were carried by headspace solid phase microextraction gas chromatography coupled to mass spectrometry (HS&ndash
year | journal | country | edition | language |
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2020-08-01 |