First identification of a new molecule involved in the fresh mushroom off-flavor in wines: 1-hydroxyoctan-3-one

Widely targeted metabolomic analysis reveals effects of yellowing process time on the flavor of vine tea (Ampelopsis grossedentata)

“…1-octen-3-one smells like fresh mushroom The changes in its content made the aroma of vine tea richer, more unique, and more layered. Notably, 2,2,6-trimethyl-cyclohexanone and p-Cresol correspond to the smell of the pungent thujone, and phenol or narcissus off-flavor ( Delcros et al, 2023 ), respectively. Their decrease may enhance the acceptability of vine tea.…”

Evolution of Markers Involved in the Fresh Mushroom Off-Flavor in Wine During Alcoholic Fermentation

“…The 1-hydroxyoctan-3-one was recently identified in grape juice contaminated C. subabruptus as free volatile but never as aglycone. This current identification as an aglycone represents the first demonstration that this type of compound might be present in contaminated musts, although this type of structure has been identified in Carica pubescens fruits in the past …”

“…The fresh mushroom off-flavor (FMOff) in wine has been reported since the 2000s and seemed to be linked with saturated and unsaturated 8 and 9 carbon aliphatic compounds such as 1-octen-3-ol, 1-octen-3-one, 1-nonen-3-one, 3-octanone, 3-octanol, and 1-hydroxyoctan-3-one. − Each molecule has a different perception threshold, from around 200 μg/L for 1-hydroxyoctan-3-one to 40 ng/L for 1-octen-3-one for the most odorant molecule (Table ). Empirically, winemakers in Champagne observed that Pinot noir and Meunier grapes with gray rot symptoms or Chardonnay grapes with symptoms of powdery mildew can produce wines with FMOff, but not systematically.…”