Fortification spirit, a contributor to the aroma complexity of port

• Tipo: Artigo em Revista Científica Internacional
• Data: 2002

Autores

Rogerson, FSS (Autor) Outra; Victor de Freitas (Autor) FCUP

Revista

Título: Journal of Food Science

Vol. 67 Nº 5

Páginas: 1564-1569

ISSN: 0022-1147

Editora: Wiley-Blackwell

Indexação

ISI Web of Knowledge - 28 Citações

Scopus - 40 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 6