Identification of the major drivers of 'phenolic' taste in ... - GWRDC
Identification of the major drivers of 'phenolic' taste in ... - GWRDC
Identification of the major drivers of 'phenolic' taste in ... - GWRDC
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AWRI: <strong>Identification</strong> Of The Major Drivers Of ‘Phenolic’ Taste In White W<strong>in</strong>es<br />
7.3 Results and Discussion<br />
Typical HSCCC separation runs measured at A320 are shown <strong>in</strong> Figure 7-1 and Figure 7-2. The<br />
composition <strong>of</strong> <strong>the</strong> fractions obta<strong>in</strong>ed from <strong>in</strong>dividual runs was assessed by HPLC. Their identity was<br />
<strong>in</strong>itially determ<strong>in</strong>ed by <strong>the</strong>ir UV-spectra and later confirmed by mass spectroscopy. The fractions that<br />
exclusively conta<strong>in</strong>ed high levels <strong>of</strong> GRP or caftaric acid (as per those shown <strong>in</strong> <strong>the</strong> <strong>in</strong>serts <strong>of</strong> Figure<br />
7-1 and) were pooled and used for sensory analysis.<br />
Figure 7-1: HSCCC Chromatogram: Butanol : Water 1:1 solvent system: absorbance <strong>in</strong>tensities<br />
at 320nm: Infill shows fraction cut. Insert: HPLC chromatogram at 320 nm show<strong>in</strong>g GRP peak.<br />
58<br />
A320<br />
A 320<br />
Retention time (m<strong>in</strong>s)<br />
Retention Time
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