Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics

Data in this article presents the changes on phenolic compounds, headspace aroma composition and sensory profile of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with seven activated carbons with different physicochemical characteristics, namely surface area, micropore volume...

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Detalles Bibliográficos
Autores principales: Filipe-Ribeiro, Luís, Milheiro, Juliana, Matos, Carlos C., Cosme, Fernanda, Nunes, Fernando M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Data Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5394215/
https://www.ncbi.nlm.nih.gov/pubmed/28443298
http://dx.doi.org/10.1016/j.dib.2017.03.055
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author Filipe-Ribeiro, Luís
Milheiro, Juliana
Matos, Carlos C.
Cosme, Fernanda
Nunes, Fernando M.
author_facet Filipe-Ribeiro, Luís
Milheiro, Juliana
Matos, Carlos C.
Cosme, Fernanda
Nunes, Fernando M.
author_sort Filipe-Ribeiro, Luís
collection PubMed
description Data in this article presents the changes on phenolic compounds, headspace aroma composition and sensory profile of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with seven activated carbons with different physicochemical characteristics, namely surface area, micropore volume and mesopore volume (“Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: impact on wine quality” Filipe-Ribeiro et al. (2017) [1]). Data on the physicochemical characteristics of the activated carbons are shown. Statistical data on the sensory expert panel consistency by General Procrustes Analysis is shown. Statistical data is also shown, which correlates the changes in chemical composition of red wines with the physicochemical characteristics of activated carbons used.
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spelling pubmed-53942152017-04-25 Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics Filipe-Ribeiro, Luís Milheiro, Juliana Matos, Carlos C. Cosme, Fernanda Nunes, Fernando M. Data Brief Data Article Data in this article presents the changes on phenolic compounds, headspace aroma composition and sensory profile of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with seven activated carbons with different physicochemical characteristics, namely surface area, micropore volume and mesopore volume (“Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: impact on wine quality” Filipe-Ribeiro et al. (2017) [1]). Data on the physicochemical characteristics of the activated carbons are shown. Statistical data on the sensory expert panel consistency by General Procrustes Analysis is shown. Statistical data is also shown, which correlates the changes in chemical composition of red wines with the physicochemical characteristics of activated carbons used. Elsevier 2017-04-08 /pmc/articles/PMC5394215/ /pubmed/28443298 http://dx.doi.org/10.1016/j.dib.2017.03.055 Text en © 2017 The Authors http://creativecommons.org/licenses/by/4.0/ This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Data Article
Filipe-Ribeiro, Luís
Milheiro, Juliana
Matos, Carlos C.
Cosme, Fernanda
Nunes, Fernando M.
Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics
title Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics
title_full Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics
title_fullStr Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics
title_full_unstemmed Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics
title_short Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics
title_sort data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics
topic Data Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5394215/
https://www.ncbi.nlm.nih.gov/pubmed/28443298
http://dx.doi.org/10.1016/j.dib.2017.03.055
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