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Methoxypyrazines in Sauvignon blanc Wines, Detection of Addition of Artificial Aroma

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022364" target="_blank" >RIV/60461373:22330/09:00022364 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Methoxypyrazines in Sauvignon blanc Wines, Detection of Addition of Artificial Aroma

  • Original language description

    Methoxypyrazines are the key aroma compounds responsible for the vegetative and herbaceous flavour of Sauvignon blanc wines produced in Moravia. The aroma profiles of 8 samples of Moravian Sauvignon wines were analysed by SPME/GC/MS method. Different amounts of the commercial artificial aroma Sauvignon, called Aroma Fantasia S, were added to the methopyrazines-free variety of wine Green Veltliner and assessors evaluated the optimal concentration this artificial aroma using sensory analysis.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    Z - Vyzkumny zamer (s odkazem do CEZ)

Others

  • Publication year

    2009

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Czech Journal of Food Science

  • ISSN

    1212-1800

  • e-ISSN

  • Volume of the periodical

    27

  • Issue of the periodical within the volume

    4

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    8

  • Pages from-to

  • UT code for WoS article

    000270376700006

  • EID of the result in the Scopus database