Discrimination of varietal wines according to their volatiles

dc.contributor.author	Ντουρτόγλου, Βασίλειος Γ.	el
dc.contributor.author	Αντωνόπουλος, Αριστοτέλης	el
dc.contributor.author	Ντουρτόγλου, Ευθαλία	el
dc.contributor.author	Λαλάς, Σταύρος	el
dc.date.accessioned	2015-05-22T13:16:36Z
dc.date.available	2015-05-22T13:16:36Z
dc.date.issued	2015-05-22
dc.identifier.uri	http://hdl.handle.net/11400/10892
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S0308814614004233#	el
dc.subject	Chardonnay (Wine)
dc.subject	Wines discrimination
dc.subject	Κρασιά διακρίσεις
dc.subject	PCA
dc.subject	3-Methyl-1-butanol
dc.subject	2,3-Butanediol
dc.subject	Ethyl lactate
dc.subject	Γαλακτικό αιθύλιο
dc.subject	2-Phenylethanol
dc.subject	2-Φαινυλαιθανόλη
dc.subject	Phenyl ethyl acetate
dc.subject	p-Hydroxy phenyl ethanol
dc.subject	Agiorgitiko
dc.subject	Αγιωργίτικο
dc.subject	Moschofilero
dc.subject	Μοσχοφίλερο
dc.title	Discrimination of varietal wines according to their volatiles	en
heal.type	journalArticle
heal.classification	Pharmacology
heal.classification	Biochemistry
heal.classification	Φαρμακολογία
heal.classification	Βιοχημεία
heal.classificationURI	http://skos.um.es/unescothes/C02967
heal.classificationURI	http://skos.um.es/unescothes/C00386
heal.classificationURI	N/A-Φαρμακολογία
heal.classificationURI	N/A-Βιοχημεία
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh91004422
heal.identifier.secondary	doi:10.1016/j.foodchem.2014.03.032
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών	el
heal.publicationDate	2014-09-15
heal.bibliographicCitation	Dourtoglou, V. G., Antonopoulos, A., Dourtoglou, T. and Lalas, S. (2014). Discrimination of varietal wines according to their volatiles. "Food Chemistry", vol.159, 15 September 2014. pp. 181–187. Available from: http://www.sciencedirect.com/science/article/pii/S0308814614004233#. [Accessed 15/03/2014]	en
heal.abstract	A method is being proposed in order to discriminate bottled wines of different varieties when no other information is known. The advantages of the method consist in the fact that anyone who wants to certify the variety, which is written on the label or the area of origin, can use such a technique to achieve the conformity. Additionally, the method can be easily applied by laboratories equipped with a GC. The differentiation has been achieved by using only seven of the total extracted volatiles, mainly higher alcohols and higher alcohol esters, namely 3-methyl-1-butanol, 2,3-butanediol, ethyl lactate, 3-methyl-1-butyl acetate, 2-phenylethanol, phenyl ethyl acetate and p-hydroxy phenyl ethanol. These key compounds are not relevant to a single variety. The proposed method does not take into account variables such as the year of vintage and fermentation procedures (agitation, temperature).	en
heal.journalName	Food Chemistry	el
heal.journalType	peer-reviewed
heal.fullTextAvailability	true