ISBN 978-3-8439-2946-2

978-3-8439-2946-2, Reihe Lebensmittelchemie

Pauline Marcq
Characterization of Key Odorants in Sherry Wine

178 Seiten, Dissertation Technische Universität München (2016), Softcover, A5

Zusammenfassung / Abstract

Sherry is appreciated worldwide for its unique flavor profile. However, up to now none of the studies on Sherry aroma used a systematic approach to characterize its key odorants. By means of the Sensomics concept, the key aroma compounds of Amontillado, Fino and Pedro Ximénez sherries were identified. quantitated and validated through recombination experiments. Although certain odorants were identical in the three sherries, their amounts differed significantly. The results are discussed on the basis of the different winemaking processes and aroma profiles.