The aroma of a Grenache rosé wine from Calatayud (Zaragoza, Spain) has been elucidated following a strategy consisting of an aroma extract dilution analysis (AEDA), followed by the quantitative analysis of the main odorants and the determination of odor activities values (OAVs) and, finally, by a series of reconstitution and omission tests with synthetic aroma models. Thirty-eight aroma compounds were found in the AEDA study, 35 of which were identified. Twenty-one compounds were at concentrations higher than their corresponding odor thresholds. An aroma model prepared by mixing the 24 compounds with OAV > 0.5 in a synthetic wine showed a high qualitative similarity with the aroma of the rosé wine. The addition of compounds with OAV < 0.5 did not improve the model, whereas the aroma of a model containing only odorants with OAV > 10 was very different from that of the wine. Omission tests revealed that the most important odorant of this Grenache rosé wine was 3-mercapto-1-hexanol, with a deep impact on the wine fruity and citric notes. The synergic action of Furaneol and homofuraneol also had an important impact on wine aroma, particularly in its fruity and caramel notes. The omission of beta-damascenone, which had the second highest OAV, caused only a slight decrease on the intensity of the aroma model. Still weaker was the sensory effect caused by the omission of 10 other compounds, such as fatty acids and their ethyl esters, isoamyl acetate, and higher alcohols.
An extract from a dry young wine from Maccabeo was studied by aroma extract dilution analysis (AEDA), quantitative gas chromatography, and different sensory studies. In a first study, 53 different aroma compounds were quantified and used to prepare aroma models. 2-Methyl-3-furanthiol (FD = 16) and 4-methyl-4-mercaptopentan-2-one (FD = 2), could not be quantified and were not included in those models, which were not very similar to the original wine. Omission tests did not show the existence of impact compounds. In another set of experiments, selected aroma chemicals were added to the original wine, but in only in two cases (isoamyl acetate and gamma-nonalactone) was a positive effect noted, on banana and citric notes, respectively. After these discouraging results, 4-methyl-4-mercaptopentan-2-one and 2-methyl-3-furanthiol were quantified and included in the models. The concentration of the former was as low as 5 ng x L(-)(1) (odor threshold = 0.8 ng x L(-)(1)); however, its inclusion in the synthetic mixture had a significant effect, making it very close to the original wine. Its role was confirmed by omission tests. Results are briefly discussed.
Five young monovarietal white wines from the Canary Islands made from Gual, Verdello, Marmajuelo, white Listán, and Malvasia grape cultivars were studied to determine the characteristics of their most important aromas and the differences among them. The study was carried out using gas chromatography-olfactometry (GC-O) to detect the potentially most important aroma compounds, which were then analyzed quantitatively by gas chromatography-flame ionization detection and gas chromatography-mass spectrometry. The strongest odorants in the GC-O experiments were similar in all cases, although significant differences in intensity between samples were noted. Calculation of the odor activity values (OAVs) showed that 3-mercaptohexyl acetate was the most active odorant in the Marmajuelo and Verdello wines, as were 3-methylbutyl acetate in the Gual wine, beta-damascenone in the Malvasia wine, and ethyl octanoate in the white Listán wine. However, the most important differences between varieties were caused by the three mercaptans (3-mercaptohexyl acetate, 3-mercaptohexanol, and 4-methyl-4-mercapto-2-pentanone) and the vinylphenols (4-vinylphenol and 2-methoxy-4-vinylphenol). The correlation between the olfactometric values and the OAVs was satisfactory in the cases when the compound eluted in the GC-O system was well isolated from other odorants and had aromatic importance and the OAVs for the different wines were sufficiently different.
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