Identification and Quantification of Impact Odorants of Aged Red Wines from Rioja. GC−Olfactometry, Quantitative GC-MS, and Odor Evaluation of HPLC Fractions

Abstract

An XAD-4 extract from a 5-year-old wine from Rioja (Spain) was analyzed by aroma extract dilution analysis. Most of the odorants were quantified by GC-MS. A second extract was fractionated in an HPLC system with a C-18 semipreparative column. Fifty fractions were recovered, their alcoholic degree and pH were further adjusted to those of the wine, and those fractions that showed strong odor characteristics were further re-extracted and analyzed by GC-O and GC-MS. Reconstitution experiments were carried out to confirm the role of the odorants detected in the fractions. Fifty-eight odorants were found in the Rioja wine, 52 of which could be identified. Methyl benzoate was found to be a wine aroma constituent for the first time. The most important odorants are 4-ethylguaiacol, (E)-whiskey lactone, 4-ethylphenol, beta-damascenone, fusel alcohols, isovaleric and hexanoic acids, eugenol, fatty acid ethyl esters, and ethyl esters of isoacids, Furaneol, phenylacetic acid, and (E)-2-hexenal. Comparison among the three techniques shows good agreement and demonstrates that they are complementary.

Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

“…As shown in Table 4, 16 aroma compounds had an OAV above 1 in our study. According to previous research (Aznar et al, 2001;Buettner et al, 2003;Peinado et al, 2006;Li et al, 2008;Yang et al, 2008), these compounds are mainly associated with the attributes 'banana', 'apple', 'pear', 'strawberry', 'citrus' 'sweet', 'roses', 'fruity', 'fatty', 'cheese', 'rancid', 'nail polish', 'balsamic' and 'green' (Table 4). The OVAs of ethyl hexanoate (fruity, green apple, banana attributes) and ethyl decanoate (fruity attribute) in wine D were 6.15-and 3.62-fold higher than those of wine A.…”

Perceptual convergence of multi-component mixtures in olfaction implies an olfactory white

“…On one hand, humans are very poor at identifying the components of a mixture, even when they are able to identify the components alone (5-7). However, humans remain exquisitely capable of discriminating one mixture from another, and mixtures containing hundreds of different volatile molecules are associated with unique olfactory percepts such as wine (8), roasted coffee (9), or rose (10). At first, that such large odorant mixtures diverge in perception is apparently at odds with two standout phenomena of mixture perception in vision and audition.…”

Effectiveness of high-throughput miniaturized sorbent- and solid phase microextraction techniques combined with gas chromatography–mass spectrometry analysis for a rapid screening of volatile and semi-volatile composition of wines—A comparative study

“…1 shows a typical total ion chromatogram (TIC) of VOCs and SVOCs from a Bual wine obtained by SPE extraction technique with distinct sorbents. Table 3 displays the compounds identified in the four SPE extracts derived from triplicate extractions, along with their retention indices (RI), odour description and peak area [51][52][53][54][55][56][57][58][59][60][61].…”

“…To fulfil this requirement, and although the most common sorbent is C 18 , different types of sorbents, namely C 18 , C 8 , C 2 , M1 and SIL (Table 4 and Fig. 4) were evaluated and compared [51][52][53][54][55][56][57][58][59][60][61]. Fig.…”

“…CAR/PDMS extracts with high efficiency ethyl hexanoate (6), p-cymene (9), (Z)-3-hexen-1-ol (13), 2-acetylfuran (24), whereas PDMS is more indicated to extract 1-dodecene (19), decanal (22), ␣-ionol (43), diethyl malate (46), and octanoic (47), tetradecanoic (55), and hexadecanoic acids (56). PA …”