GC-MS Description of the primary aroma structure of two Kadarka wines considered indigenous in Hungary

Authors

  • Mariann Csóka Corvinus University of Budapest
  • Mária Amtmann Corvinus University of Budapest
  • Diána Ny Sárdy Corvinus University of Budapest
  • Miklós Kállay Corvinus University of Budapest
  • Kornél Korány Corvinus University of Budapest, Dept. of Food Chemistry and Nutrition

DOI:

https://doi.org/10.5073/JABFQ.2013.086.015

Keywords:

Kadarka wine, Lickens-Nickerson SDE, GC-MS, relative aroma-spectra

Abstract

Two high quality Kadarka wines of the Great Plains of Hungary and Szekszárd terroirs were thoroughly analysed by GC-MS measurements subsequent to a two step sample preparation method elaborated at our Department. The goal of the work was to describe the varietal relative aroma-picture of the Kadaraka species considered indigenous in Hungary. The relative aromagram construction method creates the possibility of studying the scent features by chemical classes separately. The data prove that the primary aroma-spectra beside certain smaller similarity differ to a reasonable extent due to the habitats of origin. The Kadarka of the poorer sand soil of the Great Plains is more fragrant than that of the loess of Szekszárd. The analytical results are supported by the organoleptic experience as well.

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Published

2013-09-24

Issue

Vol. 86 (2013): Journal of Applied Botany and Food Quality

Section

Article

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