Search results for "CHAMPAGNE ET VIN MOUSSEUX"

showing 4 items of 4 documents

Effect of antioxydants on the flavor characteristics and the gas chromatography/olfactrometry profiles of champagne extracts

1999

International audience

CHAMPAGNE ET VIN MOUSSEUX[SDV.IDA]Life Sciences [q-bio]/Food engineering[SDV.IDA] Life Sciences [q-bio]/Food engineeringComputingMilieux_MISCELLANEOUS
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Characterization of aged champagne wine aroma by GC-O and descriptive profile analyses

2000

Le but du travail est de caracteriser l'evolution de l'arome du champagne au cours du vieillissement et de comparer sous ce rapport le vieillissement accelere a 40 °C au vieillissement normal. Les methodes mises en oeuvre a cet effet sont l'analyse sensorielle, et les techniques GC-O et GC-MS. La representativite des extraits a ete etudiee au prealable par tests triangulaires et tests de similarite. Les profils descriptifs ont ete etablis par un panel d'experts sur des echantillons jeunes et vieillis. L'intensite des notes florale et fruitee diminue au cours du vieillissement, celles des notes boisee et d'evolution augmentent. On observe cependant des differences sensorielles entre les prod…

ChemistryAroma of wine04 agricultural and veterinary sciences040401 food science040501 horticulture[SDV.AEN] Life Sciences [q-bio]/Food and NutritionCHAMPAGNE ET VIN MOUSSEUX0404 agricultural biotechnologyVIELLISSEMENT0405 other agricultural sciences[SDV.AEN]Life Sciences [q-bio]/Food and NutritionHumanitiesComputingMilieux_MISCELLANEOUSFood ScienceSciences des Aliments
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Representative champagne wine extracts for gas chromatography olfactometry analysis

1997

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…

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
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Contribution à la caractérisation objective de l'arôme de vins de champagne par des méthodes sensorielles et physico-chimiques

1997

*INRA Laboratoire de recherches sur les arômes BP 86510 21065 Dijon cedex (FRA) Diffusion du document : INRA Laboratoire de recherches sur les arômes BP 86510 21065 Dijon cedex (FRA) Diplôme : Dr. d'Université

[SDV] Life Sciences [q-bio]CHAMPAGNE ET VIN MOUSSEUXPHYSICO CHIMIE[SDV]Life Sciences [q-bio]
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