Gas-Chromatographische Untersuchung pflanzlicher Aromen II. Anreicherung, Trennung und Identifizierung von Apfelaromastoffen

Drawert, F.; Heimann, W.; Emberger, R.; Tressl, Roland

doi:10.1007/bf02341319

Cited by 78 publications

(16 citation statements)

References 10 publications

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“…Extraction des moûts Préalablement à l'extraction, on rajoute dans 300 ml de moût 1 ml d'une solution éthanolique d'octanol-2 à 209 pg par millilitre. L'extraction est réalisée en continu pen¬ dant 8 heures, dans un extracteur liquide-liquide, au moyen de l'azéotrope pentanedichlorométhane (2:1, v/v) dans un local réfrigéré à 10-15°C (DRAWERT et RAPP, 1968;DRAWERT et al, 1969;BAUMES et al, 1986).…”

Section: ) Analyse Des Constituants Volatilsunclassified

La macération pelliculaire dans la vinification en blanc. Incidence sur la composante volatile des moûts

Baumes

Bayonove²,

Barillère³

et al. 1988

OENO One

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<p style="text-align: justify;">The effect of skin contact on the composition of volatiles in the three varieties Chenin, Chardonnay and Bourboulenc was studied using gas chromatography. 32 components were identified in all the musts : 6 alcohols with 6 carbon atoms, 12 other alcohols, 4 carbonyl compounds, 2 lactones, 1 phenol, 6 terpenols and 1 ester. These were assayed in triplicate. Analysis of variance was carried out to determine whether skin contact made a significant contribution to the variability observed in the extracts. Musts prepared with skin contact were all richer (2.3 to 2.8 times) in all the volatiles assayed than the control musts. Aldehydes and alcohols with 6 carbon atoms were quantitatively the most important (2 to 3 times more plentiful in skin contact musts) and formed 58 to 93 p. 100 of the components determined. Principal component analysis was carried out to classify the musts according to the neutral volatiles that they contained ; this was effected using the components that were significantly different quantitatively according to the type of must.</p>

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Section: ) Analyse Des Constituants Volatilsunclassified

La macération pelliculaire dans la vinification en blanc. Incidence sur la composante volatile des moûts

Baumes

Bayonove²,

Barillère³

et al. 1988

OENO One

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show abstract

“…While ripening, apples emit mainly esters, alcohols and acids (e.g. Flath et al, 1969;Drawert et al, 1969a;checklist by Maarse & Visscher, 1989-92). In contrast, apple fruitlets emit mainly terpenoids and a few aromatic and short aliphatic compounds (Boev6 et al, 1996b), as apple flowers (Buchbaueretal., 1993) and leaves (Takabayashi etal., 1991) similarly do.…”

Section: The First Trophic Level: Malus Domesticamentioning

confidence: 99%

Chemoecology of larvae of the European apple sawfly

Boevé

1996

Entomologia Exp Applicata

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“…A common method is to homogenize the food in methanol (Drawert et al 1969;Schreier et al 1976). This does, however, dilute the sample, decrease the polarity of an aqueous food slurry, and may interfere with later isolation methods.…”

Section: Sample Preparationmentioning

confidence: 99%

Flavor Analysis

Reineccius¹

1995

Source Book of Flavors

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Gas-Chromatographische Untersuchung pflanzlicher Aromen II. Anreicherung, Trennung und Identifizierung von Apfelaromastoffen

Cited by 78 publications

References 10 publications

La macération pelliculaire dans la vinification en blanc. Incidence sur la composante volatile des moûts

La macération pelliculaire dans la vinification en blanc. Incidence sur la composante volatile des moûts

Chemoecology of larvae of the European apple sawfly

Flavor Analysis

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