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July 1, 1988Journal of Food Science

Quantitative Analysis of γ‐Nonalactone in Wines and Its Threshold Determination

Shusuke Nakamura E. A. Crowell C. S. Ough Akira Totsuka

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Abstract

Thirty‐eight California and French wines were analyzed for γ‐nonalactone by Freon extraction and gas chromatography. The California white wines had from 0 to 16 pg/L (average for 6 samples was 7 μg/L and the red wines from 12 to 43 μg/L (average for 20 samples was 24 μgL). French red wines obtained similar amounts, 14 to 41 μgL (average for 12 samples was 21 μgL). The sensory threshold for γ‐nonalaconte was determined to be 30 μg/L.

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Nakamura et al. (1988) studied this question.

synapsesocial.com/papers/6a87b188f8efd6d7e4fb0631 https://doi.org/10.1111/j.1365-2621.1988.tb13578.x

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