GAS-CHROMATOGRAPHIC HEADSPACE ANALYSIS OF CHARDONNAY AND SEMILLON WINES AFTER THERMAL-PROCESSING

被引：16
|
作者：
LEINO, M [1 ]
FRANCIS, IL [1 ]
KALLIO, H [1 ]
WILLIAMS, PJ [1 ]
机构：
[1] UNIV TURKU,DEPT BIOCHEM & FOOD CHEM,SF-20500 TURKU 50,FINLAND
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1993年 / 197卷 / 01期
关键词：
D O I：
10.1007/BF01202696
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Volatile compounds of Chardonnay and Semillon wines were analysed using a dynamic headspace method based on selective capillary column trapping and gas chromatography with another column. The effect of thermal treatment on the volatile composition of the wines was studied. Some grape derived norisoprenoid compounds, important to the aroma of aged wine, were formed at 45-degrees-C by hydrolysis from the glycosidic precursors. The heat treatment increased the proportion of 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) and vitispirane in Chardonnay and Semillon wines. Headspace volatiles of model wines, to which the glycosidic fraction of Chardonnay and Semillon juices was added, were also analysed.
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页码：29 / 33
页数：5
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