Fulltext

Analysis of volatile components of Petite Arvine wine

Fretz, Claudia ; Känel, Susanne ; Luisier, Jean-Luc ; Amadò, Renato

In: European Food Research and Technology, 2005, vol. 221, no. 3-4, p. 504-510

Ajouter à la liste personnelle
    Titre
    • Analysis of volatile components of Petite Arvine wine
    Auteur
    • Fretz, Claudia. Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), ETH-Zentrum, Schmelzbergstrasse 9, 8092, Zurich, Switzerland
    • Känel, Susanne. Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), ETH-Zentrum, Schmelzbergstrasse 9, 8092, Zurich, Switzerland
    • Luisier, Jean-Luc. Department of Food Technology and Biotechnology, University of Applied Sciences Valais, 1950, Sion, Switzerland
    • Amadò, Renato. Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), ETH-Zentrum, Schmelzbergstrasse 9, 8092, Zurich, Switzerland
    Type de document
    • Postprint
    Langue
    • Anglais
    Publié dans
    • European Food Research and Technology, 2005, vol. 221, no. 3-4, p. 504-510. Springer-Verlag; http://www.springer.de
    Autre version électronique
    Identifiant OAI-PMH
    • oai:doc.rero.ch:322485
    Summary
    Petite Arvine is a white grape variety that grows exclusively in the canton of Valais in Switzerland and is used to produce a typical regional wine. In order to elucidate the nature of the flavour compounds that contribute to the characteristic aroma of this wine, the organic extracts were analysed by gas chromatography and olfactometry. The olfactometrically detected zones were further compared with the odour of extracts of vegetal material. 3-Mercaptohexanol, β-ionone and other compounds were identified as main contributors to the characteristic aroma of Petite Arvine wine