Buettner Andrea
Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstr. 4, D-85748 Garching, Germany.
J Agric Food Chem. 2004 Apr 21;52(8):2339-46. doi: 10.1021/jf035322b.
Potent odorants of two Chardonnay wines were characterized according to their specific overall aroma profiles and their intraoral release patterns after wine consumption. Therefore, aroma compounds were isolated and analyzed by means of high resolution gas chromatography-olfactometry (HRGC/O), leading to the detection of 36 odor-active compounds in both wines. All compounds were identified. Of the most potent odorants, 25 were quantified in both wines by means of stable isotope dilution assays. For the intraoral investigation of odor compounds at defined times after Chardonnay wine consumption, the recently developed buccal odor screening system was used. Significant differences in the oral persistence of characteristic odor notes were observed for both wines with mainly the characteristic barrique-notes being highly persistent, while fruity notes quickly disappeared from the oral cavity. The obtained analytical data were related to time-resolved retronasal aroma evaluation.
根据两种霞多丽葡萄酒独特的整体香气特征及其饮用后在口腔内的释放模式，对其强力气味物质进行了表征。因此，通过高分辨率气相色谱 - 嗅觉测量法（HRGC/O）分离并分析了香气化合物，从而在两种葡萄酒中检测到36种气味活性化合物。所有化合物均已鉴定。在最具强力的气味物质中，有25种通过稳定同位素稀释分析法在两种葡萄酒中进行了定量分析。为了在饮用霞多丽葡萄酒后的特定时间对口腔内的气味化合物进行研究，使用了最近开发的口腔气味筛查系统。两种葡萄酒在特征性气味的口腔持久性方面存在显著差异，主要是典型的橡木桶味持久性很强，而果味在口腔中很快消失。所获得的分析数据与时间分辨的鼻后香气评估相关。
