Fortification spirit, a contributor to the aroma complexity of port

• Type: Article in International Scientific Journal
• Date: 2002

Authors

Rogerson, FSS (Author) Other; Victor de Freitas (Author) FCUP

Journal

Title: Journal of Food Science

Vol. 67 No. 5

Pages: 1564-1569

ISSN: 0022-1147

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 27 Citations

Scopus - 38 Citations

Other information

Authenticus ID: P-000-PH6

DOI: 10.1111/j.1365-2621.2002.tb10323.x

Abstract (EN): Five 1999 varietal Douro table wines (Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinto Cao, Tinta Amarela/Tinta Barroca mixed), one aguardente and five model Ports (aguardente fortified table wines) were quantified for 15 compounds by GC-MS using selected characteristic ions. Although aguardente constitutes around one fifth of the volume of Port, it was found to be the major contributor of numerous compounds including: ethyl hexanoate (81 to 90%); ethyl octanoate (94 to 98%); ethyl decanoate (98 to 99%); benzaldehyde (87 to 94%); alpha-terpineol (76 to 91%); linalool (58 to 91%); ethyl hydrocinnamate (100%). Aguardente volatiles make an essential contribution to young Port aroma, adding fruity, balsamic and spicy aroma complexity.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6