Chemical Characterization of the Aroma of Grenache Rosé Wines:  Aroma Extract Dilution Analysis, Quantitative Determination, and Sensory Reconstitution Studies

Abstract

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.

Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation

“…Benzeneacetaldehyde has a high odour activity value in Japanese soy sauce 3 . The important aroma compound β-damascenone, which is found in Grenache rose wines and Oregon Pinot Noir wines 8,9 , was also found in six soy sauces (SS1, SS2, SS3, SS5, SS6 and SS12).…”

Effect of sulphuring on physicochemical characteristics andaroma of dried Alkaya apricot: a new Turkish variety

“…β-Ionone is often described as having a violet aroma and is an important contributor to the flavour of many fruits including apricot (Takeoka et al, 1990;Guillot et al, 2006). It has an extremely low odour detection threshold of 0.09 ng/mL (Ferreira et al, 2002). α-Ionone is described as having a floral and woodylike aroma and it has a low detection threshold of 2.6 ng/ mL (Zalacain et al, 2007).…”

Development of a dynamic headspace solid-phase microextraction procedure coupled to GC–qMSD for evaluation the chemical profile in alcoholic beverages

“…The analysis of VOCs and SVOCs that contribute to alcoholic beverages (beer, wine and whisky) aroma, has been carried out following different methodologies, such as, liquid-liquid extraction [10] simultaneous distillation-extraction (SDE) [11], supercritical fluid extraction (SFE) [12], solid-phase extraction (SPE) [13] and ultrasound extraction [14]. Most of these techniques have several disadvantages, including extensive equipment requirements, significant quantities of expensive and environmentally unfriendly solvents, multiple handling steps that increase error, and a need for concentration of the target analytes to achieve detectable levels.…”