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dc.contributor.authorYang, Yi
dc.date.accessioned2017-10-10T22:29:17Z
dc.date.available2017-10-10T22:29:17Z
dc.date.issued2017-07-03
dc.identifier.urihttps://hdl.handle.net/10182/8676
dc.description.abstractThe present study investigated the influence of tannin and tannin-mucin interaction on the volatility and the perceived aroma intensity of ethyl hexanoate at 300 µg/L. Data from the instrumental analysis showed that, without mucin, with the increase of tannin concentration, the headspace concentration of ethyl hexanoate was decreased (from 0 to 0.6 g/L of tannins) and then increased (from 0.6 to 16.2 g/L of tannins), in which at 16.2 g/L of tannins, the headspace concentration of ethyl hexanoate measured by HS-SPME-GC-MS was almost the same as found in the control sample that had no tannin. With mucin added to the samples, at higher tannin concentrations, the influence of tannins on the volatility of ethyl hexanoate was disrupted, resulting in the decreased volatility of ethyl hexanoate in the tannin samples with mucin. Sensory experiments were carried out using the method provided by ASTM E679. The results from the sensory experiments illustrated that increasing tannin concentration significantly increased the proportion of panelists (n=36, at 5% significant criterion) correctly choosing the tannin sample as the odd sample. The addition of mucin did not significantly change the sensory responses from the panelists. The group best estimated threshold (BET) values obtained before and after the addition of mucin did not show a significant difference (P>0.05). Therefore, it seemed that the perception changes detected by the panelists were not the result by the changes in the volatility of ethyl hexanoate.en
dc.language.isoenen
dc.publisherLincoln Universityen
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectwine aromaen
dc.subjectethyl hexanoateen
dc.subjectwine matrixen
dc.subjecttanninen
dc.subjectmucinen
dc.subjectretronasal aromaen
dc.subjectsensory evaluationen
dc.subjectsalivary proteinen
dc.subjectaroma compoundsen
dc.subjectHS-SPME-GCMSen
dc.titleThe influence of tannin and tannin with salivary protein on the volatility and the perceived intensity of ethyl hexanoate in a wine-like solutionen
dc.typeDissertationen
thesis.degree.nameBachelor of Viticulture and Oenology (Honours)en
lu.thesis.supervisorHarrison, Roland
lu.thesis.supervisorCreasy, Glen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.subject.anzsrc03 Chemical Sciencesen
dc.subject.anzsrc070604 Oenology and Viticultureen


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