The chemical nature of wine aroma: an analytical journey from molecules to olfaction and taste sensations. Part 2: classification of aromatic compounds
Vicente FERREIRA GONZALEZ ; Aroma Analysis and Enology Laboratory, Department of Analytical Chemistry, University of Saragossa, Spain.
Wine aroma is the result of complex interactions between numerous chemical compounds having a certain aromas. In some simple and particular cases, it is possible to find authentic impacting compounds capable of transmitting their most specific aromatic characteristics to a product. In more complex products and those of high quality, the sensory notes are consequent of the combined action of numerous molecules. It is furthermore surprising to note that in numerous cases, these molecules are found at concentration levels very close to their limit values. Some of the most significant associations, giving rise to floral and fruity notes in different types of wines, have recently been clarified and will be covered briefly in the study.
Study presented at Enoforum 2009, 21-23 April 2009, Piacenza, Italy
