Characterization of Some Mushroom and Earthy Off-Odors Microbially Induced by the Development of Rot on Grapes

Guerche, Stéphane La; Dauphin, Brunhilde; Pons, Monique; Blancard, Dominique; Darriet, Philippe

doi:10.1021/jf0615294

Cited by 153 publications

(125 citation statements)

References 33 publications

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“…Alcohol with mushroom odor 1-Octen-3-ol was found only in late-harvest wine which is in agreement with several studies [17], [18], [19]reporting occurrence of alcohol in wines made from overripe grapes and possible rotten by fungal infections. Aforementioned statements coincide with that Marselan grapes used for freezing in refrigerator were clean and health.…”

Section: Volatile Compositionssupporting

confidence: 92%

Sensory and chemical attributes of dessert wines made by different freezing methods of Marselan grapes

2017

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Keywords:Icewine Marselan Freezing Northen Black Sea coast. Introduction. The purpose of research was to determine the impact of different freezing methods of Marselan grapes on sensory and physicochemical compositions of obtained icewines.Materials and methods. Sweet wines were obtained by two ways of freezing of Marselan grapes: naturally and alternativecryogenic extraction. The production and physicochemical parameters of wines were conducted in agreement with the provisions of the International Organization of Vine and Wine relating to icewine technology. Quantitative and qualitative composition of aromatics in sweet wines were determined by gas chromatography. Sensory analysis consistent with ISO 8586-2 showed the organoleptic attributes of dessert wines.Results and Discussion. According to the agricultural climatic resources of Northen Black Sea coast exactly in Odesa region red variety Marselan is suiTable for processing into dessert wine of premium sector. Freezing of grapes by cryogenic extraction was slower and at a lower temperature (-10ᵒC) compare to natural method (harvesting at -7ᵒC) for obtaining of must with a high sugar content.The chemical composition of the wine grape Marselan, frozen in various ways were not significantly different. Positive correlations among the variables responsible for the content of sugar, ethanol and volumetric mass concentrations of volatile acids were observed in both samples. 35 and 37 aroma compounds were found in wines made by natural (NF) and alternative freezing (AF) respectively by gas chromatography. Concentrations of alcohols in both wines were the highest among aroma volatiles counting more than 60 % and 40 % in wines of NF and AF accordingly. Esters, higher alcohols, volatile acids differ in mass concentration, and C 6 compounds were found only in the wine produced from grapes frozen on the vine. Sensory analysis showed differences in intensity of fruit notes, hints of nuts and longitude of aftertaste.Conclusions. The results of the research demonstrate the peculiarities in the formulation of unique aromatic and chemical profiles of icewines made from Marselan, as well as a way of freezing affects the defining characteristics of the wines.

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Section: Volatile Compositionssupporting

confidence: 92%

Sensory and chemical attributes of dessert wines made by different freezing methods of Marselan grapes

2017

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“…The aroma series were modelled from the wine aroma wheel [29] and literature ( Table 3: fruity:1, floral: 2, herbaceous (or vegetal, fresh): 3, nutty: 4, caramel (or sweet): 5, earthy: 6, chemical: 7, fatty: 8, and roasted: 9). Due to the high complexity of olfactive perceptions, [31] , [3] (Franco, Peinado, Medina, et al, 2004) [66] , [4] (Guth, H., et al, 1997) [40] , [5] (Noble et al, 1987) [29] , [6] (Sánchez-Palomo et al, 2010) [32] , [7] (Noguerol-Pato et al, 2012) [34] , [8] (Tao & Zhang, 2010) [67] , [9] (Ferreira et al, 2000) [68] , [10] (La Guerche, Dauphin, Pons, et al, 2006) [69] , [11] (Jiang & Zhang, 2010) [12] , [12] , [14] (Gómez-Míguez et al, 2007) [13] . some volatile compounds were included in two or more aroma series according to some authors.…”

Section: Odor Activity Values (Oavs) and Aroma Seriesmentioning

confidence: 99%

Volatile profiles of Cabernet Gernischet wine under rain-shelter cultivation and open-field cultivation using solid-phase micro-extraction–gas chromatography/mass spectrometry

Ning

Yue

et al. 2017

International Journal of Food Properties

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The volatile profiles of Vitis vinifera cv. Cabernet Gernischet wines in vintages 2010 and 2011 from rain-shelter cultivation and open-field cultivation were compared and detected by headspace solid phase micro-extraction with gas chromatography-mass spectrometry. The results showed that the number and concentration of volatile compounds quantified in wine were lower under rainshelter cultivation compared with open-field cultivation. The strength of the fruity, fatty, caramel, and floral aromas of the 2010 vintage wines was lower under rain-shelter cultivation condition, and the compounds contributing to herbaceous aroma series were also lower with rain-shelter cultivation in the 2011 vintage wines. However, the strength of fruity, fatty, caramel, floral, and chemical aromas was higher with rain-shelter cultivation in vintage 2011. The cultivations in the two vintages could be clearly divided into three groups by principal component analysis. The difference between two treatments was significant in vintage 2010, whereas there was no significant difference in vintage 2011. The present work reveals the effects of rain-shelter cultivation on Cabernet Gernischet wine volatile compounds and explains that the technique is helpful in improving the wine quality in some rainy regions. ARTICLE HISTORY

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“…1-Octene-3-ol is characteristic of mushrooms (La Guerche, 2006). The aromatic alcohols are mostly pleasant and have well-rounded odor profiles.…”

Section: Volatile Alcohol Profile In Raw and Dry-cured Hammentioning

confidence: 99%

Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time

2016

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SUMMARY:Variations in the amounts of volatile alcohols and esters from subcutaneous fat have been assessed during the dry-curing process (1022 days) of Iberian ham according to a purge and trap-gas chromatography-mass spectroscopy method, using the same hams throughout the process. During processing time, the subcutaneous adipose tissues of ten hams obtained from five Iberian pigs fed on acorns and pasture were sampled and analyzed once per month. Fifteen alcohols and five esters have been identified. All volatile alcohols detected in this work have been previously identified by other authors on Iberian ham, except 3-buten-2-ol, 5-methyl-3-hexanol and 2-isononanol. A linear discriminant analysis (LDA) was applied and the two discriminant functions were obtained using backward stepwise analysis retaining the following variables: butyl ester formic acid, 1-penten-3-ol, methyl ester 2-propenoic acid, 5-methyl-3-hexanol, 1-nonanol, ethyl ester pentanoic acid, ethyl ester hexanoic acid, 2-isononanol, ethanol and 3-buten-2-ol. A complete separation among the three periods was obtained, suggesting that the retained variables are powerful descriptors to distinguish samples from these three dry-curing stages. KEYWORDS: Iberian ham; Patter recognitions; Purge and Trap; Ripening; Volatile alcohols; Volatile estersRESUMEN: Estudio de los alcoholes y ésteres volátiles de la grasa subcutánea durante la maduración del jamón ibérico. Una herramienta para predecir el tiempo de curación. Se han evaluado durante el proceso de curación (1022 días), las variaciones en los contenidos de alcoholes y ésteres volátiles de la grasa subcutánea del jamón ibérico mediante la técnica de acoplamiento purga y trampa-cromatografía de gases-espectrometría de masas, utilizando los mismos jamones a lo largo de todo el proceso. Durante el tiempo de curación se muestreó y analizó una vez al mes el tejido adiposo subcutáneo de diez jamones procedente de cinco cerdos ibéricos alimentados con bellotas y pastos. Se han identificado quince alcoholes y cinco ésteres volátiles. Todos los alcoholes descritos en este trabajo han sido identificados previamente por otros autores en el jamón ibérico, excepto el 3-buten-2-ol, el 5-metil-3-hexanol y el 2-isononanol. Un análisis lineal discriminante por pasos (LDA) fue aplicado y se obtuvieron dos funciones discriminantes las variables incluidas en el modelo fueron: formiato de butilo, 1-penten-3-ol, 2-propenoato de metilo, 5-metil-3-hexanol, 1-nonanol, pentanoato de etilo, hexanoato de etilo, 2-isononanol, etanol y 3-buten-2-ol. Obteniéndose una completa separación entre los tres períodos, lo que sugiere que las variables indicadas son poderosos descriptores para distinguir entre las tres etapas de curación.

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Characterization of Some Mushroom and Earthy Off-Odors Microbially Induced by the Development of Rot on Grapes

Cited by 153 publications

References 33 publications

Sensory and chemical attributes of dessert wines made by different freezing methods of Marselan grapes

Sensory and chemical attributes of dessert wines made by different freezing methods of Marselan grapes

Volatile profiles of Cabernet Gernischet wine under rain-shelter cultivation and open-field cultivation using solid-phase micro-extraction–gas chromatography/mass spectrometry

Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time

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