ITEM VIEW

Interaction effects of 3-mercaptohexan-1-ol (3MH), linalool and ethyl hexanoate on the aromatic profile of South African dry Chenin Blanc wine by descriptive analysis (DA)

dc.contributor.authorWilson, C.en_ZA
dc.contributor.authorBrand, J.en_ZA
dc.contributor.authorDu Toit, W.en_ZA
dc.contributor.authorBuica, A. S.en_ZA
dc.date.accessioned2020-02-03T12:32:30Z
dc.date.available2020-02-03T12:32:30Z
dc.date.issued2018en_ZA
dc.identifier.citationWilson, C. et al. 2018. Interaction effects of 3-mercaptohexan-1-ol (3MH), linalool and ethyl hexanoate on the aromatic profile of South African dry Chenin Blanc wine by descriptive analysis (DA). South African Journal of Enology and Viticulture, 39(2):271-283, doi:10.21548/39-2-3165.en_ZA
dc.identifier.issn2224-7904 (online)en_ZA
dc.identifier.issn0253-939X (print)en_ZA
dc.identifier.otherdoi:10.21548/39-2-3165
dc.identifier.urihttp://hdl.handle.net/10019.1/107417en_ZA
dc.descriptionCITATION: Wilson, C. et al. 2018. Interaction effects of 3-mercaptohexan-1-ol (3MH), linalool and ethyl hexanoate on the aromatic profile of South African dry Chenin Blanc wine by descriptive analysis (DA). South African Journal of Enology and Viticulture, 39(2):271-283, doi:10.21548/39-2-3165.en_ZA
dc.descriptionThe original publication is available at https://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractInteraction studies are some of the most interesting sensory experiments that highlight the effect of composition on wine perception. The use of single compounds, viz. an ester (ethyl hexanoate), a terpene (linalool) and a thiol (3-mercaptohexanol, 3MH), which have previously been shown to be representative of Chenin Blanc wines, resulted in typical descriptors for these compounds, such as ‘apple, ‘floral’ and ‘guava’ respectively. Interaction effects were observed between the compounds, and these were reflected in both the nature and the level of attributes generated. Additionally, interaction effects between the compounds (singles and combinations) and the wine matrix indicated that the latter plays an important role in the perception of wine aromas. The use of a dearomatised neutral wine base added an extra dimension to this study, which usually is done in a simpler matrix, such as a model wine.en_ZA
dc.description.urihttps://www.journals.ac.za/index.php/sajev/article/view/3165en_ZA
dc.format.extent13 pages : illustrationsen_ZA
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.subjectChenin Blanc -- South Africaen_ZA
dc.subjectSensory evaluationen_ZA
dc.subjectWine and wine making -- Chemistryen_ZA
dc.subjectWine -- Flavor and odoren_ZA
dc.subjectWine and wine making -- Analysisen_ZA
dc.subjectWine -- Composition -- South Africaen_ZA
dc.titleInteraction effects of 3-mercaptohexan-1-ol (3MH), linalool and ethyl hexanoate on the aromatic profile of South African dry Chenin Blanc wine by descriptive analysis (DA)en_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's versionen_ZA
dc.rights.holderAuthors retain copyrighten_ZA


Files in this item

Thumbnail
Thumbnail

This item appears in the following Collection(s)

ITEM VIEW