the library

Quinquina aperitif wine

Spirits & brews· spirit

Every one of its 6 compounds carries a paper the library can cite.

• camphoraromaterpenoidreads as pungent aromatic taste (PubChem)Measured in 9 of 338 ingredients.cite

  named among the compounds placing the Campari AND Barolo wines in the same PCA quadrant. Same joint naming as borneol, and the same one-step reading: the paper restricts β-phellandrene and β-myrcene to Campari and does not restrict camphor. — Jasmins et al. 2023, Foods (Results and discussion, PCA of the volatilomic fingerprints, same sentence on the Campari and Barolo quadrant)
• phenylethyl alcoholaromaalcoholreads as sharp burning taste (PubChem)Measured in 41 of 338 ingredients.cite

  named as the second of the two compounds whose GC peak area explains the highest alcohol contribution to the total volatilomic fingerprint of Barolo. No concentration is published; the paper's quantitative display for this fraction is a figure. — Jasmins et al. 2023, Foods (Results and discussion, same sentence on the alcohol fraction of Barolo, VermouthD and MarsalaMD)
• ethyl lactatearomaalcoholreads as buttery odor (PubChem)Measured in 9 of 338 ingredients.cite

  named among the compounds placing the Campari AND Barolo wines in the same PCA quadrant. Joint naming, same one-step reading as borneol and camphor. Ethyl lactate is also carried by data/curated/sweet-vermouth.json from this same paper, where it is named for the red vermouth. — Jasmins et al. 2023, Foods (Results and discussion, PCA of the volatilomic fingerprints, same sentence on the Campari and Barolo quadrant)
• isoamyl alcoholaromaalcoholMeasured in 43 of 338 ingredients.cite

  named as one of the two compounds whose GC peak area explains the highest alcohol contribution to the total volatilomic fingerprint of Barolo, alongside 2-phenylethanol. Alcohols are 57% of the Barolo fingerprint, the highest of the nine wines analysed. This paper reports peak areas in figures rather than tables, so no concentration is published for it. — Jasmins et al. 2023, Foods (Results and discussion, on the alcohol fraction of the volatilomic fingerprint, naming the compounds behind the alcohol share of the Barolo sample)
• borneolaromaterpenoidreads as piney, camphor-like odor (PubChem)Measured in 13 of 338 ingredients.cite

  named among the compounds whose presence places the Campari AND Barolo wines together in the negative quadrant of PC1 and PC2. THE NAMING IS JOINT: the sentence covers both wines, and the paper separately removes two of the six compounds it lists — β-phellandrene and β-myrcene — from Barolo by saying they were only identified in Campari. Borneol is not among those two, so it is read here as present in Barolo, and that reading is one step beyond what the sentence states about Barolo alone. — Jasmins et al. 2023, Foods (Results and discussion, PCA of the volatilomic fingerprints, on why the Campari and Barolo wines occupy the same quadrant)
• 1,1-butanediolaromaalcoholMeasured in 1 of 338 ingredients.cite

  detected in the Barolo wines and in no other wine of the nine, which the paper offers as a characteristic molecular biomarker of these fortified wines. This is the only compound in this profile that the paper attributes to Barolo alone. — Jasmins et al. 2023, Foods (Results and discussion, on compounds detected in only one wine of the set, stated twice — once in the alcohols discussion and again in the PCA discussion)