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
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DOI - Digital Object Identifier
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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
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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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
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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
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UT code for WoS article
000270376700006
EID of the result in the Scopus database
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