Further insights into the floral character of Touriga Nacional wines

• Type: Article in International Scientific Journal
• Date: 2007

Authors

de Pinho, PG (Author) Other; Falque, E (Author) Other; Castro, M (Author) Other; Oliveira e Silva, HOE (Author) Other; Machado, B (Author) Other; Ferreira, ACS (Author) Other

Journal

Title: Journal of Food Science

Vol. 72

Pages: S396-S401

ISSN: 0022-1147

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 15 Citations

Scopus - 24 Citations

Other information

Authenticus ID: P-004-8GN

DOI: 10.1111/j.1750-3841.2007.00405.x

Abstract (EN): Higher-quality Touriga Nacional, (TN) wines are characterized by a fruity-citric aroma described as sweet and fresh citrus evoking the bergamot fruit (Citrus bergamia). In fact, "bergamot-like" descriptor is currently employed to rate higher quality TN wines. The aim of this work was to identify among volatile compounds present in bergamot fruit extracts (mainly terpenes) which of them contributes the most to-the bergamot overall perception, and relate these data with the volatile composition of TN wines. The identification of the most important descriptors was done by sensory analysis. Among 18 descriptors 3 were selected: bergamot-like aroma, orange like, and violet. A GCO of atypical TN wine extract allows the identification, of 3 related odorant zone ZO1, Z02, and Z03 related with bergamot-like aroma. Using AEDA, ZO2 was confirmed to be one of the most important odorant zones. Using AEDA the presence of linalool and linalyl acetate was confirmed. A similarity test was performed with anon-TN wine added with linalool, and linalyl acetate alone or in combinations. The highest similarity value was observed when, linalool (SV = 5.9) was added. In fact, results obtained from the analysis of several red wines from different varieties show that terpenols are present in higher amounts in wines coming from TN variety, which proves that these compounds can be the clue to the varietal aroma of TN wines.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6