Key odorants of Jura Flor-Sherry wines : strong analogy with Gueuze beers
(2014) Proceedings from XIII Weurman Flavour Research Symposium — Location: Zaragoza, Spain (27.September.2011)
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- Abstract
- The analogy of “yellow wine” flavors with some Gueuze beers led us to compare their aroma profiles. Two different extractions were applied on three wines and two beers. By using GC-olfactometry (the AEDA method) and GC-MS, four oxidation-derived odorants (sotolon, abhexon, dihydrodehydro-β-ionone, and 4-hydroxy-7,8-dihydro-β-ionone) were evidenced in both matrixes. Isovaleric acid, 4-ethylguaiacol, and several oak ageing-derived compounds were also evidenced in both matrixes.
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Citations
Collin, S., Scholtes, C., Claeys Boúúaert, T., & Nizet, S. (2014). Key odorants of Jura Flor-Sherry wines : strong analogy with Gueuze beers. In Edited by Vicente Ferreira and Ricardo Lopez (ed.), Flavour Science (p. p. 331–336). Elsevier. https://doi.org/10.1016/B978-0-12-398549-1.00062-3