Vol 5 No 3-4 (1999)
Cikkek

Visualization of the Gas Chromatography/Mass Spectrometry Data of Muscat Ottonel Must and Wine Measurements

Published September 13, 1999
T. Kovács
University of Horticulture and Food Industry Department of Food Chemistry and Nutrition H-1118 Budapest, Somlói út 14-16.
M. Kállay
University of Horticulture and Food Industry Department of Enology H-1118 Budapest, Ménesi út 45.
K. Korány
University of Horticulture and Food Industry Department of Food Chemistry and Nutrition H-1118 Budapest, Somlói út 14-16.
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How to Cite

APA

Kovács, T., Kállay, M., & Korány, K. (1999). Visualization of the Gas Chromatography/Mass Spectrometry Data of Muscat Ottonel Must and Wine Measurements. International Journal of Horticultural Science, 5(3-4), 16-21. https://doi.org/10.31421/IJHS/5/3-4/36

Abstract

The lack of interpretation methods useful in evaluating the aroma-profiles of wines makes it necessary to thoroughly investigate alternative evaluation procedures. By adding three appropriate normal hydrocarbon standards to all sample extracts, measuring the Programmed Temperature Retention Indexes of the components and by normalizing the peak areas to that of the 1-alpha-Terpineol (in musts) or Benzeneethanol (in wines), the aroma features could be visualized. The relationship or identity of the aroma patterns could be deduced from the presence or absence of similar polygons in the -constellation-map" of the components.

 

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