An Assessment of the Role Played by Some Oxidation-Related Aldehydes in Wine Aroma

Abstract

The levels of important oxidation-related aldehydes, such as methional, phenylacetaldehyde, (E)-2-hexenal, (E)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, methylpropanal, 2-methylbutanal, and 3-methylbutanal, were determined in 41 different wines belonging to different types (young whites and reds, natural sparkling wines, oxidized young whites and reds, Sherry, aged red wines, Port wines). Except (E)-2-hexenal and (E)-2-heptenal, all of them could be found at levels above threshold. Different compositional patterns were identified: Sherry wines have large amounts of branched aldehydes but not of (E)-2-alkenals, wines exposed to oxygen can have large amounts of (E)-2-alkenals but not of branched aldehydes, while aged wine and Port have relatively large amounts of both classes of compounds. Different sensory tests confirmed the active sensory role of these compounds and revealed the existence of interactions (additive or synergic) between them and with other wine volatiles. (E)-2-Alkenals are related to flavor deterioration, while branched aldehydes enhance dried fruit notes and mask the negative role of (E)-2-alkenals.

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

“…Methional and phenylacetaldehyde have perception thresholds of 0.5 µg/L and 1 µg/L in a synthetic wine medium respectively (Escudero et al, 2000b;Culleré et al, 2007), and concentrations in a young Sauvignon blanc wine just after bottling were found to be below 0.5 and 5 µg/L respectively. After 18 months ageing at 20°C, the concentrations increased to about 5.5 and 34 µg/L respectively (Ghidossi et al, 2012).…”

“…The addition of branched aliphatic aldehydes and (E)-2-alkenals generated attributes such as "sweet orange", "dried fruit", "fusel", "closed room", "dirty", "mouldy" and "rancid", and an additive effect was observed between these aldehydes (Culleré et al, 2007). An in-depth investigation by Coetzee et al (2015a) on sensory interactions between 3MH, IBMP, methional and phenylacetaldehyde when combined at different levels yielded interesting results.…”

“…A number of trace aroma compounds have been identified as major contributors to these aroma attributes, including various aldehydes, lactones and acetals (Escudero et al, 2000a;2000b;Silva Ferreira et al, 2002b;2003b). The aldehydes are especially important because of their possible impact on wine aromatic composition (Escudero et al, 2000b;Silva Ferreira et al, 2003b;Culleré et al, 2007). The various chemical compounds potentially contributing to wine oxidation aromas will be discussed in the following sections.…”

“…Other aldehydes can contribute to "honey", "boiled vegetable" and "rotten potato" nuances in oxidised wines (Escudero et al, 2000b;Culleré et al, 2007). Of these aldehydes, the Strecker aldehydes, 3-(methylthio)-propionaldehyde (methional) and phenylacetaldehyde, have been identified as major contributors (Escudero et al, 2000a;2000b;Silva Ferreira et al, 2002b;2003b).…”

A New Validation of Relevant Substances for the Evaluation of Beer Aging Depending on the Employed Boiling System

“…Flavor stability of beer is mainly dependent on the oxygen uptake during production, filtration and bottling 8,9,27,33,40,41,59 . In addition, thermal treatment of wort [12][13][14]47 , pH-value 17,19,21,28 , and storage conditions 4,21,24,69 have been shown to have a significant influence on flavor stability.…”