Gas Chromatography Coupled With Mass Spectrometry Detection for the Volatile Profiling of Vitis Vinifera Cv. Carménère Wines

Abstract

The volatile metabolome of Vitis vinifera C.V. Carménère wines, a unique Chilean winegrape variety, was characterized in this work. After solvent extraction with dichloromethane (LLE) or head space solid phase microextraction (HS-SPME), the resulting volatile compounds were analyzed by gas chromatographymass spectrometry (GC-MS). Specific methods were carried out too for the determination of methoxypyrazines and thiols. Almost 150 compounds corresponding to aliphatic and aromatic alcohols, organic acids, acetate and ethyl esters, lactones, terpenes, norisoprenoids, pyrazines, thiols and phenolic compounds were found in these wines. Both extraction techniques were complementary; HS-SPME allowed to identify several important compounds that were not detected by liquid-liquid solvent extraction, in particular b-damascenone, nerolidol, citronellol, linalool, ethyl 2-methyl-butyrate and geranyl acetone. Several varietal volatile compounds with significant odorant properties were also identified: 3-mercaptohexyl acetate (3MHA), 3-mercaptohexan-1-ol (3MH), benzenemethanethiol (BM), 2-furanmethanethiol (2FM); and 2-isobutyl-3-methoxypyrazine (IBMP) while 2-isopropyl-3-methoxypyrazine (IPMP) and 4-mercapto-4-methylpentan-2-one (4MMP) were not detected. Twenty two of these compounds, including b-damascenone, several thiols, ethyl octanoate, 2-phenylethanol, and 2-isobutyl-3-methoxypyrazine, showed significant odor activities values (OAV), and were clearly related with the cooked fruits, berries-like and herbaceous notes characteristic of Carménère wines. Olfactometric techniques are underway to validate the sensory impact of these compounds.

Wine science in the metabolomics era

“…The analysis of volatile compounds by coupled MS techniques, such as GC−MS, has been useful for the volatile metabolome of wines for the purposes of characterization [50]. However, GC-MS also proved suitable for the untargeted approach in which pre-processing and data treatment play a key role.…”

Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential

“…Climatic conditions, rather than maturity or terroir, also had a critical effect upon IBMP concentration in grapes . On the other hand, almost 150 volatile compounds were identified in Carmenère wines, corresponding to aliphatic and aromatic alcohols, organic acids, acetate and ethyl esters, lactones, terpenes, norisoprenoids, pyrazines, thiols and phenolic compounds . These authors reported that 3‐mercaptohexyl acetate (3MHA), 3 mercaptohexan‐1‐ol (3MH), benzenemethanethiol (BM), 2‐furanmethanethiol (2FM) and IBMP showed significant odorant properties.…”

“…These authors reported that 3‐mercaptohexyl acetate (3MHA), 3 mercaptohexan‐1‐ol (3MH), benzenemethanethiol (BM), 2‐furanmethanethiol (2FM) and IBMP showed significant odorant properties. On the other hand, 2‐isopropyl‐3 methoxypyrazine (IPMP) and 4‐mercapto‐4 methylpentan‐2‐one (4MMP) were not detected . β ‐Damascenone, several thiols, ethyl octanoate, 2‐phenylethanol, and 2‐isobutyl‐3‐methoxypyrazine showed significant odor activity values (OAV) and were correlated with different attributes such as cooked fruits, berry‐like and herbaceous notes, characteristic of Carmenère wines .…”

“…On the other hand, 2‐isopropyl‐3 methoxypyrazine (IPMP) and 4‐mercapto‐4 methylpentan‐2‐one (4MMP) were not detected . β ‐Damascenone, several thiols, ethyl octanoate, 2‐phenylethanol, and 2‐isobutyl‐3‐methoxypyrazine showed significant odor activity values (OAV) and were correlated with different attributes such as cooked fruits, berry‐like and herbaceous notes, characteristic of Carmenère wines . Certain thiols, such as 2‐furanylmethanethiol, 3‐sulfanylhexyl acetate, 3‐sulfanyl‐1‐hexanol, and 2‐methyl‐3 sulfanyl‐1‐butanol, with the potential to influence the overall aroma, were also identified in Carmenère wines .…”

Metabolomics approaches for resolving and harnessing chemical diversity in grapes, yeast and wine

“…In another study, Domínguez and Agosin (2010) identified 150 volatile compounds in wine using both solvent extraction with dichloromethane and HS-SPME which appeared to be complementary. In another study, Domínguez and Agosin (2010) identified 150 volatile compounds in wine using both solvent extraction with dichloromethane and HS-SPME which appeared to be complementary.…”