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The flavour of muscat wine: The sensory contribution of some volatile compounds

โœ Scribed by P. X. Etievant; S. N. Issanchou; C. L. Bayonove

Publisher
John Wiley and Sons
Year
1983
Tongue
English
Weight
555 KB
Volume
34
Category
Article
ISSN
0022-5142

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โœฆ Synopsis

Nine volatile constituents of a Muscat de Frontignan wine were selected as potentially important to the aroma of this wine by sniffing the chromatographic effluent following gas-chromatographic separation of an aroma extract. Their concentrations were determined by inass fragmentometry and their olfactory thresholds estimated in a white base wine by calculating odour impact values. Ethyl-cinnamate and ,&ionone contributed significantly to the aroma of the wine investigated.

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