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Olfactometry and Aroma Extract Dilution Analysis of Wines

  • Chapter
Analysis of Taste and Aroma

Part of the book series: Molecular Methods of Plant Analysis ((MOLMETHPLANT,volume 21))

Abstract

Wine aroma is very complex, and its olfactometric evaluation has to face several difficulties added to those linked to olfactometry. In the past, scientists have found many problems in the identification of the truly important odorants and huge efforts have been made in the isolation and identification of non-relevant volatile compounds. This has contributed to the idea that it is not possible to get actual — scientific and technological — advantages from the analysis of wine aroma. However, in the last 5 years most of the actually relevant aroma volatiles have been isolated and identified. What this means is that it is only now that it has become possible to evaluate the different methods and working strategies, and to design how olfactometric research should be conducted to be successful.

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Authors and Affiliations

  1. Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009, Zaragoza, Spain

    V. Ferreira, R. López & M. Aznar

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  1. V. Ferreira
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  2. R. López
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  3. M. Aznar
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Editors and Affiliations

  1. Dept. of Horticulture, Viticulture and Oenology, Waite Campus, SA, 5064, Glen Osmond, Australia

    John F. Jackson

  2. Goldberglein 7, 91056, Erlangen, Germany

    Hans F. Linskens

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© 2002 Springer-Verlag Berlin Heidelberg

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Ferreira, V., López, R., Aznar, M. (2002). Olfactometry and Aroma Extract Dilution Analysis of Wines. In: Jackson, J.F., Linskens, H.F. (eds) Analysis of Taste and Aroma. Molecular Methods of Plant Analysis, vol 21. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-04857-3_6

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  • DOI: https://doi.org/10.1007/978-3-662-04857-3_6

  • Publisher Name: Springer, Berlin, Heidelberg

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  • Online ISBN: 978-3-662-04857-3

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