Chemical Markers for Aroma ofVitis viniferaVar. Chardonnay Regional Wines

Abstract

Since objective measures of appellations are needed for wine, California Vitis vinifera Var. Chardonnay wines (n = 48) were surveyed for several aroma compounds including esters, norisoprenoids, and terpenes. For the first time concentrations of volatile fragrances were directly correlated with descriptive analysis scores that statistical analysis of the sensory data showed were associated with regional uniqueness and distinctness. Sensory scores for 10 terms used by industry quality experts to describe wines from four regions were compared to the concentrations of over 30 wine chemical compounds. Frequency of use of individual grape-based aroma terms were significantly correlated (p < 0.05) with linalool, 1,1,6-trimethyldihydronaphthalene, 3-methylbutyl acetate, ethyl 2-hydroxypropanoate, and 2-phenylethanol. Linalool concentrations were also correlated with α-terpineol. Also, 4-terpineol, geraniol, nerol, and linalool oxide (furan) were found in Chardonnay wines from all of the regions of California. Keywords: Aroma; Chardonnay; descriptive analysis; flavorants; norisoprenoids; sensory analysis; terpenoids; terroir; Vitis vinifera; wine

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

“…All alcoholic beverage samples were coded (Table 1) with a letter (WW representing white wine, B representing beer and SW representing Scotch whisky samples) and a number (1)(2)(3)(4)(5) representing different samples within the same alcoholic beverage.…”

“…Being a combination of taste and olfaction properties, these characteristics are the most important parameters responsible for the beverages character, quality and hence for consumer acceptance. Their volatile fraction can be composed by over than 800 different compounds [1,2] but only several tens of which can be odour-active [3] and must be considered for differentiation purposes. These compounds belong to several chemical classes, including higher alcohols, ethyl esters, fatty acids, higer alcohol acetates, isoamyl esters, carbonyl compounds, sulphur compounds, furanic compounds, monoterpenols, C 13 -norisoprenoids and volatile phenols.…”

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

“…Numerous studies have used descriptive sensory analysis to explore differences in the sensory characteristics of single variety wines, including Cabernet Sauvignon (Heymann and Noble 1987), Chardonnay (Arrhenius et al 1996), Pinot noir (Guinard and Cliff 1987), and Zinfandel (Noble and Shannon 1987) from California, Seyval blanc from Missouri (Andrews et al 1990), Cabernet franc from the Niagara region (Hakimi Rezaei and Reynolds 2010), Cabernet Sauvignon from Australia (Robinson et al 2011a), Riesling from Germany (Fischer et al 1999), Malbec from Argentina (Goldner and Zamora 2007), Albariño from Spain (Vilanova and Vilariño 2006), Touriga Nacional and Tinta Roriz from Portugal (Falqué et al 2004), and Sauvignon blanc from New Zealand and other countries (Lund et al 2009). In addition, numerous studies have predominantly used descriptive sensory analysis to explore the sensory impacts of various viticultural and enological treatments (Lesschaeve 2007, Robinson et al 2011b, such as the influence of oak (Francis et al 1992, Reynolds et al 2001, Cano-López et al 2008, fermentation with different yeast strains and temperatures (Eglinton et al 2000, Soden et al 2000, wine storage temperature conditions (Francis et al 1994, De La Presa-Owens and Noble 1997, Robinson et al 2010, Hopfer et al 2012b, closure types (Godden et al 2001, Skouroumounis et al 2005a, Hopfer et al 2012b, grapevine diseases including Botrytis cinerea and Uncinula necator (powdery mildew) (Stummer et al 2003, Sivertsen et al 2005, and grapevine water status, crop yield, and canopy management (Reynolds et al 1996…”

Headspace solid‐phase microextraction and gas chromatography–olfactometry analysis of raw spirits of different organoleptic quality

“…Samples were delivered by local agricultural distilleries (Pomeranian region). The raw spirits selected for this study (39 samples) differed in organoleptic properties; 13 of them reached the highest rating from sensory analysis performed in accordance with Polish Standard PN-A-79 528-2:2002 (samples 27-39); 13 spirits received diverging ratings during the sensory analysis-some of the evaluating panelists found them to satisfy the standard, some rated otherwise (samples [14][15][16][17][18][19][20][21][22][23][24][25][26]; the remaining 13 samples did not fulfil the organoleptic requirements (samples 1-13). Preliminary sensory analyses of samples were carried out in the laboratory of Sobieski Distillery.…”

“…On the basis of the known literature, nine sensory descriptors were chosen, often used in the analysis of alcoholic beverages: onion/vegetable, earthy/ mouldy, bread/toast, fruity/sweet, chemical/solvent, nauseating, acrid/ penetrating, green/plant and tart. [8][9][10][11][12][13][14][15][16][17][18] A four-point scale of intensity of a given odour was used to evaluate quantitatively the intensity of each of these descriptors: 3 points, very intense odour; 2 points, odour of medium intensity; 1 point, not intense odour; 0 points, no odour. The samples of raw spirits were diluted to 20% ethanol concentration.…”