The Experts below are selected from a list of 324 Experts worldwide ranked by ideXlab platform
I. Leigh Francis - One of the best experts on this subject based on the ideXlab platform.
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Investigation of 'Stone Fruit' aroma in Chardonnay, Viognier and botrytis Semillon wines.
Food chemistry, 2018Co-Authors: Tracey Siebert, Sheridan R. Barter, Miguel A. De Barros Lopes, Markus Herderich, I. Leigh FrancisAbstract:Abstract Despite numerous studies, the identity of the compounds that are responsible for ‘Stone Fruit’ aroma in wine has not been conclusively established. This study focussed on wine varieties that often display peach and apricot characters, such as Chardonnay, Viognier and botrytis-affected sweet Semillon wines. Wines with high and low ‘Stone Fruit’ aroma were evaluated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) using extracts representative of the aroma of the wine in a glass. No aroma-active zone was described as ‘Stone Fruit’ aroma across all three wine varietals. However, for the individual varieties, terpenes, such as linalool and geraniol, in the Viognier wines, several esters in the Chardonnay wines, and γ-nonalactone in the botrytis Semillon were associated with ‘Stone Fruit’ aroma. Notably, this is the first study assessing the aroma profile of Viognier wine by GC-O. In addition, an extension study of Viognier grape monoterpene profiles clarified its classification as an aromatic variety.
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Volatile compounds related to 'Stone Fruit' aroma attributes in viognier and chardonnay wines
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Tracey E. Siebert, Sheridan R. Barter, Miguel A. De Barros Lopes, Alice Barker, Wes Pearson, Philippe Darriet, Markus J. Herderich, I. Leigh FrancisAbstract:A 'Stone Fruit' aroma is important in many white wine varieties and styles, but little is known about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay wines that featured 'Stone Fruit' aroma attributes were selected by a panel of wine experts. The selected wines were characterized by sensory descriptive analysis and detailed volatile chemical composition analyses. This comprehensive data also allowed Viognier wine to be profiled for the first time. By partial least-squares regression, several esters and fatty acids and benzaldehyde were indicated as contributing to the 'peach' attribute; however, a reconstitution sensory study was unsuccessful in mimicking this attribute. A mixture of γ-lactones, monoterpenes, and aldehydes were positively correlated to the 'apricot' aroma, which were generally higher in the Viognier wines. Reconstitution studies confirmed that the monoterpenes linalool, geraniol, and nerol were the most important compounds for the mixture being perceived as having an 'apricot' aroma.
Sheridan R. Barter - One of the best experts on this subject based on the ideXlab platform.
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Investigation of 'Stone Fruit' aroma in Chardonnay, Viognier and botrytis Semillon wines.
Food chemistry, 2018Co-Authors: Tracey Siebert, Sheridan R. Barter, Miguel A. De Barros Lopes, Markus Herderich, I. Leigh FrancisAbstract:Abstract Despite numerous studies, the identity of the compounds that are responsible for ‘Stone Fruit’ aroma in wine has not been conclusively established. This study focussed on wine varieties that often display peach and apricot characters, such as Chardonnay, Viognier and botrytis-affected sweet Semillon wines. Wines with high and low ‘Stone Fruit’ aroma were evaluated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) using extracts representative of the aroma of the wine in a glass. No aroma-active zone was described as ‘Stone Fruit’ aroma across all three wine varietals. However, for the individual varieties, terpenes, such as linalool and geraniol, in the Viognier wines, several esters in the Chardonnay wines, and γ-nonalactone in the botrytis Semillon were associated with ‘Stone Fruit’ aroma. Notably, this is the first study assessing the aroma profile of Viognier wine by GC-O. In addition, an extension study of Viognier grape monoterpene profiles clarified its classification as an aromatic variety.
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Volatile Compounds Related to ‘Stone Fruit’ Aroma Attributes in Viognier and Chardonnay Wines
2018Co-Authors: Tracey E. Siebert, Sheridan R. Barter, Miguel A. De Barros Lopes, Alice Barker, Wes Pearson, Philippe Darriet, Markus J. Herderich, Leigh I. FrancisAbstract:A ‘Stone Fruit’ aroma is important in many white wine varieties and styles, but little is known about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay wines that featured ‘Stone Fruit’ aroma attributes were selected by a panel of wine experts. The selected wines were characterized by sensory descriptive analysis and detailed volatile chemical composition analyses. This comprehensive data also allowed Viognier wine to be profiled for the first time. By partial least-squares regression, several esters and fatty acids and benzaldehyde were indicated as contributing to the ‘peach’ attribute; however, a reconstitution sensory study was unsuccessful in mimicking this attribute. A mixture of γ-lactones, monoterpenes, and aldehydes were positively correlated to the ‘apricot’ aroma, which were generally higher in the Viognier wines. Reconstitution studies confirmed that the monoterpenes linalool, geraniol, and nerol were the most important compounds for the mixture being perceived as having an ‘apricot’ aroma
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Volatile compounds related to 'Stone Fruit' aroma attributes in viognier and chardonnay wines
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Tracey E. Siebert, Sheridan R. Barter, Miguel A. De Barros Lopes, Alice Barker, Wes Pearson, Philippe Darriet, Markus J. Herderich, I. Leigh FrancisAbstract:A 'Stone Fruit' aroma is important in many white wine varieties and styles, but little is known about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay wines that featured 'Stone Fruit' aroma attributes were selected by a panel of wine experts. The selected wines were characterized by sensory descriptive analysis and detailed volatile chemical composition analyses. This comprehensive data also allowed Viognier wine to be profiled for the first time. By partial least-squares regression, several esters and fatty acids and benzaldehyde were indicated as contributing to the 'peach' attribute; however, a reconstitution sensory study was unsuccessful in mimicking this attribute. A mixture of γ-lactones, monoterpenes, and aldehydes were positively correlated to the 'apricot' aroma, which were generally higher in the Viognier wines. Reconstitution studies confirmed that the monoterpenes linalool, geraniol, and nerol were the most important compounds for the mixture being perceived as having an 'apricot' aroma.
Miguel A. De Barros Lopes - One of the best experts on this subject based on the ideXlab platform.
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Investigation of 'Stone Fruit' aroma in Chardonnay, Viognier and botrytis Semillon wines.
Food chemistry, 2018Co-Authors: Tracey Siebert, Sheridan R. Barter, Miguel A. De Barros Lopes, Markus Herderich, I. Leigh FrancisAbstract:Abstract Despite numerous studies, the identity of the compounds that are responsible for ‘Stone Fruit’ aroma in wine has not been conclusively established. This study focussed on wine varieties that often display peach and apricot characters, such as Chardonnay, Viognier and botrytis-affected sweet Semillon wines. Wines with high and low ‘Stone Fruit’ aroma were evaluated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) using extracts representative of the aroma of the wine in a glass. No aroma-active zone was described as ‘Stone Fruit’ aroma across all three wine varietals. However, for the individual varieties, terpenes, such as linalool and geraniol, in the Viognier wines, several esters in the Chardonnay wines, and γ-nonalactone in the botrytis Semillon were associated with ‘Stone Fruit’ aroma. Notably, this is the first study assessing the aroma profile of Viognier wine by GC-O. In addition, an extension study of Viognier grape monoterpene profiles clarified its classification as an aromatic variety.
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Volatile Compounds Related to ‘Stone Fruit’ Aroma Attributes in Viognier and Chardonnay Wines
2018Co-Authors: Tracey E. Siebert, Sheridan R. Barter, Miguel A. De Barros Lopes, Alice Barker, Wes Pearson, Philippe Darriet, Markus J. Herderich, Leigh I. FrancisAbstract:A ‘Stone Fruit’ aroma is important in many white wine varieties and styles, but little is known about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay wines that featured ‘Stone Fruit’ aroma attributes were selected by a panel of wine experts. The selected wines were characterized by sensory descriptive analysis and detailed volatile chemical composition analyses. This comprehensive data also allowed Viognier wine to be profiled for the first time. By partial least-squares regression, several esters and fatty acids and benzaldehyde were indicated as contributing to the ‘peach’ attribute; however, a reconstitution sensory study was unsuccessful in mimicking this attribute. A mixture of γ-lactones, monoterpenes, and aldehydes were positively correlated to the ‘apricot’ aroma, which were generally higher in the Viognier wines. Reconstitution studies confirmed that the monoterpenes linalool, geraniol, and nerol were the most important compounds for the mixture being perceived as having an ‘apricot’ aroma
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Volatile compounds related to 'Stone Fruit' aroma attributes in viognier and chardonnay wines
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Tracey E. Siebert, Sheridan R. Barter, Miguel A. De Barros Lopes, Alice Barker, Wes Pearson, Philippe Darriet, Markus J. Herderich, I. Leigh FrancisAbstract:A 'Stone Fruit' aroma is important in many white wine varieties and styles, but little is known about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay wines that featured 'Stone Fruit' aroma attributes were selected by a panel of wine experts. The selected wines were characterized by sensory descriptive analysis and detailed volatile chemical composition analyses. This comprehensive data also allowed Viognier wine to be profiled for the first time. By partial least-squares regression, several esters and fatty acids and benzaldehyde were indicated as contributing to the 'peach' attribute; however, a reconstitution sensory study was unsuccessful in mimicking this attribute. A mixture of γ-lactones, monoterpenes, and aldehydes were positively correlated to the 'apricot' aroma, which were generally higher in the Viognier wines. Reconstitution studies confirmed that the monoterpenes linalool, geraniol, and nerol were the most important compounds for the mixture being perceived as having an 'apricot' aroma.
Tracey E. Siebert - One of the best experts on this subject based on the ideXlab platform.
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Volatile Compounds Related to ‘Stone Fruit’ Aroma Attributes in Viognier and Chardonnay Wines
2018Co-Authors: Tracey E. Siebert, Sheridan R. Barter, Miguel A. De Barros Lopes, Alice Barker, Wes Pearson, Philippe Darriet, Markus J. Herderich, Leigh I. FrancisAbstract:A ‘Stone Fruit’ aroma is important in many white wine varieties and styles, but little is known about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay wines that featured ‘Stone Fruit’ aroma attributes were selected by a panel of wine experts. The selected wines were characterized by sensory descriptive analysis and detailed volatile chemical composition analyses. This comprehensive data also allowed Viognier wine to be profiled for the first time. By partial least-squares regression, several esters and fatty acids and benzaldehyde were indicated as contributing to the ‘peach’ attribute; however, a reconstitution sensory study was unsuccessful in mimicking this attribute. A mixture of γ-lactones, monoterpenes, and aldehydes were positively correlated to the ‘apricot’ aroma, which were generally higher in the Viognier wines. Reconstitution studies confirmed that the monoterpenes linalool, geraniol, and nerol were the most important compounds for the mixture being perceived as having an ‘apricot’ aroma
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Volatile compounds related to 'Stone Fruit' aroma attributes in viognier and chardonnay wines
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Tracey E. Siebert, Sheridan R. Barter, Miguel A. De Barros Lopes, Alice Barker, Wes Pearson, Philippe Darriet, Markus J. Herderich, I. Leigh FrancisAbstract:A 'Stone Fruit' aroma is important in many white wine varieties and styles, but little is known about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay wines that featured 'Stone Fruit' aroma attributes were selected by a panel of wine experts. The selected wines were characterized by sensory descriptive analysis and detailed volatile chemical composition analyses. This comprehensive data also allowed Viognier wine to be profiled for the first time. By partial least-squares regression, several esters and fatty acids and benzaldehyde were indicated as contributing to the 'peach' attribute; however, a reconstitution sensory study was unsuccessful in mimicking this attribute. A mixture of γ-lactones, monoterpenes, and aldehydes were positively correlated to the 'apricot' aroma, which were generally higher in the Viognier wines. Reconstitution studies confirmed that the monoterpenes linalool, geraniol, and nerol were the most important compounds for the mixture being perceived as having an 'apricot' aroma.
Markus J. Herderich - One of the best experts on this subject based on the ideXlab platform.
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Volatile Compounds Related to ‘Stone Fruit’ Aroma Attributes in Viognier and Chardonnay Wines
2018Co-Authors: Tracey E. Siebert, Sheridan R. Barter, Miguel A. De Barros Lopes, Alice Barker, Wes Pearson, Philippe Darriet, Markus J. Herderich, Leigh I. FrancisAbstract:A ‘Stone Fruit’ aroma is important in many white wine varieties and styles, but little is known about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay wines that featured ‘Stone Fruit’ aroma attributes were selected by a panel of wine experts. The selected wines were characterized by sensory descriptive analysis and detailed volatile chemical composition analyses. This comprehensive data also allowed Viognier wine to be profiled for the first time. By partial least-squares regression, several esters and fatty acids and benzaldehyde were indicated as contributing to the ‘peach’ attribute; however, a reconstitution sensory study was unsuccessful in mimicking this attribute. A mixture of γ-lactones, monoterpenes, and aldehydes were positively correlated to the ‘apricot’ aroma, which were generally higher in the Viognier wines. Reconstitution studies confirmed that the monoterpenes linalool, geraniol, and nerol were the most important compounds for the mixture being perceived as having an ‘apricot’ aroma
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Volatile compounds related to 'Stone Fruit' aroma attributes in viognier and chardonnay wines
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Tracey E. Siebert, Sheridan R. Barter, Miguel A. De Barros Lopes, Alice Barker, Wes Pearson, Philippe Darriet, Markus J. Herderich, I. Leigh FrancisAbstract:A 'Stone Fruit' aroma is important in many white wine varieties and styles, but little is known about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay wines that featured 'Stone Fruit' aroma attributes were selected by a panel of wine experts. The selected wines were characterized by sensory descriptive analysis and detailed volatile chemical composition analyses. This comprehensive data also allowed Viognier wine to be profiled for the first time. By partial least-squares regression, several esters and fatty acids and benzaldehyde were indicated as contributing to the 'peach' attribute; however, a reconstitution sensory study was unsuccessful in mimicking this attribute. A mixture of γ-lactones, monoterpenes, and aldehydes were positively correlated to the 'apricot' aroma, which were generally higher in the Viognier wines. Reconstitution studies confirmed that the monoterpenes linalool, geraniol, and nerol were the most important compounds for the mixture being perceived as having an 'apricot' aroma.
