Evaluation of a volatile aroma preference of commercial red wines in Korea: Sensory and gas chromatography characterization |
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Authors: | Ki-Seon Yoo Ji Eun Kim Jin Seok Moon Jee Yun Jung Ji-Sun Kim Hyang-Sik Yoon Hye-Sun Choi Myoung-Dong Kim Chul Soo Shin Nam Soo Han |
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Affiliation: | (1) Department of Clinical Radiology, Hiroshima University Hospital, 1-2-3 Kasumi-cho, Minami-ku, Hiroshima 734-8551, Japan;(2) Department of Molecular and Internal Medicine, Division of Clinical Medical Science, Programs for Applied Biomedicine, Graduate School of Biomedical Sciences, Hiroshima University, 1-2-3 Kasumi-cho, Minami-ku, Hiroshima 734-8551, Japan;(3) Department of Radiology, Division of Medical Intelligence and Informatics, Programs for Applied Biomedicine, Graduate School of Biomedical Sciences, Hiroshima University, 1-2-3 Kasumi-cho, Minami-ku, Hiroshima 734-8551, Japan |
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Abstract: | The aim of this study was to elucidate the Korean consumers’ aroma preference on wines. For this, a sensory test on 6 commercial
red wines (5 imported and 1 domestic) was conducted by 250 panels and the volatile compounds of those wines were analyzed
by gas chromatography-mass spectrometry. Sample 1 obtained the highest mean aroma acceptability score and analysis of volatile
compounds revealed that it retained many kinds of esters and alcohols compared to other wines (including 2 acetate esters,
6 ethyl esters, 3 other esters, and 5 alcohols, mostly giving fruity aroma). Sample 1 was made by blending 2 varieties of
grapes and this brewing technology might give a preferred aroma balance. The domestic wine, sample 2, made of ‘Campbell Early’
grape earned relatively higher acceptability score (2nd ranked), being considered its strong grape aroma. In the lower score group, higher concentrations of isoamyl alcohol, 1-isothiocyanto-propane,
and volatile phenol were detected and their strong grassy or fatty odor might affect the lower sensory result. Strategies
for production of consumer-preferred wines were suggested. |
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