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|Title:||An odour detection threshold determination of all four possible stereoisomers of oak lactone in a white and a red wine|
|Citation:||Australian Journal of Grape and Wine Research, 2006; 12(2):115-118|
|Publisher:||Australian Society of Viticulture and Oenology|
|Rachel C. Brown, Mark A. Sefton, Dennis K. Taylor and Gordon M. Elsey|
|Abstract:||Odour detection thresholds were determined for all four stereoisomers of oak lactone in both red and white wine. The natural cis-isomer was found to have a significantly lower detection threshold than its non-natural enantiomer in both media, and lower than indicated by most other sensory studies. The odour detection threshold for the natural trans-isomer was seven times higher than for the natural cis. Compared to its enantiomer, the natural trans-isomer had a lower detection threshold in the white wine medium, but slightly higher in the red. Duo-trio difference testing between the two trans-isomers added at the same concentration showed no significant difference between the two for both media. Similarly, a duo-trio test conducted between the natural cis-isomer and a mixture of the same amount of natural cis-oak lactone plus an equivalent concentration of the trans-isomer indicated that the latter had little or no influence on the odour impact of the cis-form.|
|Keywords:||oak; oak lactone; whiskey lactone; odour; detection thresholds; difference tests|
|Description:||Copyright © 2008 Australian Society of Viticulture and Oenology Inc.|
|Appears in Collections:||Agriculture, Food and Wine publications|
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