Sensory effect of acetaldehyde on the perception of 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine

Coetzee C.; Brand J.; Jacobson D.; Dutoit W. J.

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Sensory effect of acetaldehyde on the perception of 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine

机译：乙醛对3-巯基己-1-醇和3-异丁基-2-甲氧基吡嗪的感知影响

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摘要

Background and Aims: Wine aroma is influenced by complex interactions between various wine constituents. This study investigated the sensory interactive effects of Sauvignon Blanc impact compounds, 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine, with acetaldehyde that typically forms during the oxidation of wine.

机译：背景和目的：葡萄酒香气受各种葡萄酒成分之间复杂相互作用的影响。这项研究调查了长相思冲击化合物，3-巯基己-1-醇和3-异丁基-2-甲氧基吡嗪与通常在葡萄酒氧化过程中形成的乙醛的感官相互作用。

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来源
《Australian Journal of Grape and Wine Research》 |2016年第2期|197-204|共8页
作者
Coetzee C.; Brand J.; Jacobson D.; Dutoit W. J.;
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作者单位

Univ Stellenbosch, Dept Viticulture & Oenol, ZA-7602 Stellenbosch, South Africa;

Univ Stellenbosch, Dept Viticulture & Oenol, ZA-7602 Stellenbosch, South Africa;

Univ Stellenbosch, Inst Wine Biotechnol, Dept Viticulture & Oenol, ZA-7602 Stellenbosch, South Africa;

Univ Stellenbosch, Dept Viticulture & Oenol, ZA-7602 Stellenbosch, South Africa;

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原文格式 PDF
正文语种 eng
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关键词
3-isobutyl-2-methoxypyrazine; 3-mercaptohexan-1-ol; acetaldehyde; Sauvignon Blanc; sensory interactions;

机译：3-异丁基-2-甲氧基吡嗪;3-巯基己-1-醇;乙醛;长相思;感官相互作用;

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1. Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds [J] . Coetzee C., Brand J., Emerton G., Australian Journal of Grape and Wine Research . 2015,第2期

机译：3-巯基己-1-醇，3-异丁基-2-甲氧基吡嗪与氧化相关化合物之间的感觉相互作用
2. Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine [J] . Liang Chen, Ristic Renata, Jiranek Vladimir, Journal of Agricultural and Food Chemistry . 2018,第27期

机译：磁性聚合物的化学和感官评估作为赤霞珠葡萄中含3-异丁基-2-甲氧基吡嗪的升高浓度的补救治疗方法必须和葡萄酒
3. Sensory interaction between 3-mercaptohexan-1-ol and 2-isobutyl-3-methoxypyrazine in dearomatised Sauvignon Blanc wine [J] . E. van WYNGAARD, J. BRAND, D. JACOBSON, Australian Journal of Grape and Wine Research . 2014,第2期

机译：去芳香化长相思白葡萄酒中3-巯基己-1-醇和2-异丁基-3-甲氧基吡嗪的感官相互作用
4. Preliminary Studies on Exploring Autistic Sensory Perception with Sensory Ethnography and Biosensors [C] . Doga Corlu, Asim Evren Yantac International conference on human-computer interaction;International conference on design, user experience and usability . 2016

机译：用感觉民族志和生物传感器探索自闭性感觉知觉的初步研究
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6. Simultaneous Optimization of Acetaldehyde and DMS Concentrations for Better Sensory Quality of Beer Fermented on an Industrial Scale [O] . Krzysztof Kucharczyk, Krzysztof Żyła, Tadeusz Tuszyński 2020

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7. STUDY ON VISUO-TACTILE SENSORY INTEGRATION IN SHAPE PERCEPTION : Interaction between Sensory Integration and Active Perception [O] . Motoyuki AKAMATSU, Masatoshi ISHIKAWA 1990

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Sensory effect of acetaldehyde on the perception of 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine

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