Aroma Chemical Composition of Red Wines from Different Price Categories and Its Relationship to Quality

Juan, Felipe San; Cacho, Juan; Ferreira, Vicente; Escudero, Ana

doi:10.1021/jf2050685

Cited by 84 publications

(37 citation statements)

References 57 publications

(57 reference statements)

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“…Most of the volatile compounds studied have been associated with different aromatic notes, and their contribution to the aroma and flavor of wines, spirits and other beverages, has been the subject of several research studies ( [22,43,48,49] , and references therein). Consequently, these different qualitative and quantitative volatile profiles displayed, regarding species and toasting intensity, will contribute with different intensity and quality to the aromatic and gustative characteristics of aged beverages.…”

Section: Volatile Compounds As Markersmentioning

confidence: 99%

Nontargeted GC–MS approach for volatile profile of toasting in cherry, chestnut, false acacia, and ash wood

Simón

Sanz²,

Cadahía

et al. 2014

J. Mass Spectrom.

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By using a nontargeted GC-MS approach, 153 individual volatile compounds were found in extracts from untoasted, light toasted and medium-toasted cherry, chestnut, false acacia, as well as European and American ash wood, used in cooperage for aging wines, spirits and other beverages. In all wood types, the toasting provoked a progressive increase in carbohydrate derivatives, lactones and lignin constituents, along with a variety of other components, thus increasing the quantitative differences among species with the toasting intensity. The qualitative differences in the volatile profiles allow for identifying woods from cherry (being p-anisylalcohol, p-anisylaldehyde, p-anisylacetone, methyl benzoate and benzyl salicylate detected only in this wood), chestnut (cis and trans whisky lactone) and false acacia (resorcinol, 3,4-dimethoxyphenol, 2,4-dihydroxy benzaldehyde, 2,4-dihydroxyacetophenone, 2,4-dihydroxypropiophenone and 2,4-dihydroxy-3-methoxyacetophenone), but not those from ash, because of the fact that all compounds present in this wood are detected in at least one other. However, the quantitative differences can be clearly used to identify toasted ash wood, with tyrosol being most prominent, but 2-furanmethanol, 3- and 4-ethylcyclotene, α-methylcrotonolactone, solerone, catechol, 3-methylcatechol and 3-hydroxybenzaldehyde as well. Regarding oak wood, its qualitative volatile profile could be enough to distinguish it from cherry and acacia woods, and the quantitative differences from chestnut (vanillyl ethyl ether, isoacetovanillone, butirovanillone, 1-(5-methyl-2-furyl)-2-propanone and 4-hydroxy-5,6-dihydro-(2H)-pyran-2-one) and ash toasted woods.

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Section: Volatile Compounds As Markersmentioning

confidence: 99%

Nontargeted GC–MS approach for volatile profile of toasting in cherry, chestnut, false acacia, and ash wood

Simón

Sanz²,

Cadahía

et al. 2014

J. Mass Spectrom.

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“…The determination of odor descriptors has been done by gas chromatography-olfactometry (GC-O), which uses the human nose as detector. The olfactive evaluation of the compounds by GC-O is performed after their separation in a chromatographic column, when their odor descriptors are perceived and registered, e.g., floral, fruity, green, solvent, plastic, toasted and others (Capone, Tufariello, & Siciliano, 2013;Ferreira, Lopez, & Cacho, 2000;Garcia-Carpintero, Sanchez-Palomo, Gallego, & Gonzalez-Viñas, 2011;Jiang & Zhang, 2010;Juan, Cacho, Ferreira, & Escudero, 2012;Li et al, 2008;Peinado, Moreno, Muñoz, Medina, & Moreno, 2004;Vilanova, Genisheva, Masa, & Oliveira, 2010).…”

Section: Introductionmentioning

confidence: 99%

Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

Welke

Zanus

Lazzarotto

et al. 2014

Food Research International

188

129

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The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-GC × GC/TOFMS along with the determination of odor activity value (OAV) and relative odor contribution (ROC) of volatiles are reported for the first time. The use of GC × GC/TOFMS for the analysis of Chardonnay wine of Serra Gaucha resulted in the tentative identification of 243 compounds, showing the superior performance of this analytical technique for this specific varietal wine, considering that the number of compounds usually separated by 1D-GC for this type of wine is lower. Furthermore, 42 compounds co-eluted in the first dimension and 34 of them were separated in the second dimension, while the others were resolved by spectral deconvolution (8), which indicates that the conventional 1D-GC/MS may result in misleading results. The calculation of OAV and ROC allowed the determination of the volatile compounds that presented the greater contribution to wine aroma. Ethyl octanoate, ethyl hexanoate, ethyl butanoate, and beta-damascenone showed the highest OAV and ROC values, although other 43 compounds showed also potential to contribute to wine aroma. Figures of merit of the developed method were: accuracies from 92.4 to 102.6%, repeatability from 1.2% to 13.4%, LOD from 0.001 μg L −1 (ethyl isovalerate and hexanoic acid) to 2.554 μg L −1 (ethyl 3-hydroxybutanoate), LOQ from 0.003 μg L −1 (ethyl isovalerate and hexanoic acid) to 7.582 μg L −1 (ethyl 3-hydroxybutanoate).

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“…A volatile compound contributes to the aroma when its concentration in the wine is above the perception threshold, therefore odorants with odor activity value (OAV)  1 can be perceived (Guth, 1997;Jiang and Zhang, 2010;Juan et al, 2012;Welke et al, 2014). Capone et al (2013) identified 51 volatile compounds in Negroamaro red wines, and of these, only 18 components were perceived as active odorants (OAV  1).…”

Section: Introductionmentioning

confidence: 99%

Improving production of aromatic compounds by indigenous yeasts in Chenin Blanc grape must

Santos¹,

Vanderlinde²,

Machado³

et al. 2016

Afr. J. Agric. Res.

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The aim of this study was to evaluate the effect of indigenous yeasts on the aroma of fermented Chenin Blanc grape must by determining the volatile compounds, the odor activity value (OAV) and carrying out sensory analyses. The must, fermented by Hanseniaspora opuntiae/Saccharomyces cerevisiae combinations, presented higher concentrations of compounds such as ethyl acetate, ethyl hexanoate, 2-methyl-1-propanol and 2-phenylethanol, and a lower production of acids and acetaldehyde. This fermented must presented higher OAV values for compounds such as 2-methyl-1-propanol and ethyl acetate, 687.06 and 1264.16, respectively. 2-phenylethanol was produced by H. opuntiae and Hanseniaspora guilliermondii in combination with S. cerevisiae in amounts that resulted in OAV values of 5.63 and 4.62, respectively. In appropriate concentrations, these volatile compounds contribute positively to the aromatic quality of the fermented must. The highest mean acceptability and purchasing intention scores were obtained by the must fermented by H. opuntiae/S. cerevisiae. In the must fermented by H. guilliermondii/ S. cerevisiae, the absence of ethyl hexanoate and high concentrations of octanoic acid and acetaldehyde probably contributed to its low acceptability. Thus, it was suggested that the yeast genus Hanseniaspora in combination with S. cerevisiae, showed the potential to positively impact the wine aroma.

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Aroma Chemical Composition of Red Wines from Different Price Categories and Its Relationship to Quality

Cited by 84 publications

References 57 publications

Nontargeted GC–MS approach for volatile profile of toasting in cherry, chestnut, false acacia, and ash wood

Nontargeted GC–MS approach for volatile profile of toasting in cherry, chestnut, false acacia, and ash wood

Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

Improving production of aromatic compounds by indigenous yeasts in Chenin Blanc grape must

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