Main Odorants in Jura Flor-Sherry Wines. Relative Contributions of Sotolon, Abhexon, and Theaspirane-Derived Compounds

Collin, Sonia; Nizet, Sabrina; Bouuaert, Thomas Claeys; Despatures, Pierre-Marie

doi:10.1021/jf203832c

Cited by 46 publications

(34 citation statements)

References 35 publications

(68 reference statements)

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“…For instance, most experts know the famous and potent sotolon aroma characteristic of yellow wines from Jura, with its fenugreek and caramel flavours. These yellow wines typically present 120-1020 ppb of sotolon [26], which is fully comparable with the levels of fenhexamid found in this study, up to 500 ppb. Thiols are other recognizable wellknown aromas, giving flavours of blackcurrant, passion fruit or grapefruit to some wines.…”

Section: Discussionsupporting

confidence: 90%

The Taste of Pesticides in Wines

Séralini¹,

Douzelet²

2017

Food Nutr J

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A very first description of the tastes of 11 pesticides is proposed. They are detected first in water, diluted freshly at the levels found in wines, by 36 professionals from wine or cooking in 195 blind tests at different periods. They are the most frequently found pesticides in wines in our experiment. Some animals can detect pesticides and change their behaviour in response. In order to find out if humans can also detect pesticides by their taste in wines, a three-step experiment was conducted. First, 16 pairs of organic and non-organic bottles of wine were identified in 7 regions. The same varieties of grapes in each pair were grown on the same soils (in neighbouring vineyards), in the same climate and in the same year. The resulting wines were assessed for over 250 pesticides. Traces were present only in one organic bottle. In contrast, 4686 ppb were detected in total in non-organic bottles, with only 2 samples at 0 and a mean of 293 ± 270 [0-1144] ppb reached by up to 6 pesticides-mostly fungicides and one glyphosatebased herbicide. Secondly, 195 blind tests with 71 different professionals were conducted at different periods. In 77% of the cases, organic wines were preferred. The same pesticides alone or in mixtures were diluted in water at the levels present in wines. At least one pesticide of the mixture was identified as such because it was judged to taste different from water in blind tests: this held true in 85% of cases in which answers (147) were offered by the professionals, and 58% recognized them all. Among the experts who detected pesticides, 57% identified the wine containing them out of the pair of bottles. To our knowledge, this experiment is the first where humans can identify pesticides by taste. 2Volume 2; Issue 06 Food Nutr J, an open access journal ISSN: 2575-7091 order to limit variable factors as much as possible. However, we did not control for the varying practices of the winegrowers, which could modify the final taste. After extensive research, 16 pairs were identified. Pesticide AnalysisRegulatory-approved methods were used to carry out the pesticide analysis. After thorough mixing of the bottle contents to ensure homogeneity, a 10g sample was taken from each bottle, and an extract prepared from it. Residues of over 250 pesticides (see Table1 for the detailed list).Analyzed by GC/MS: acrinathrin, aldrin, bifenthrin, bromophos ethyl and methyl, bromopropylate, CHB 26, CHB 50, CHB

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Section: Discussionsupporting

confidence: 90%

The Taste of Pesticides in Wines

Séralini¹,

Douzelet²

2017

Food Nutr J

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“…These sensory descriptors are typical of special wines such as Sherry or Vin Jaune (Culleré and others ), which usually present higher levels of acetaldehyde, but are undesired in most other wines. The aromatic profile of Jura flor ‐Sherry wines (also called "yellow wines") has been studied by taste panel and only acetaldehyde, 1,1‐diethoxyethane, and sotolon were described as key odorants (Collin and others ).…”

Section: Sensory Contribution To Winementioning

confidence: 99%

Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades

Zea

Serratosa

Mérida

et al. 2015

Comp Rev Food Sci Food Safe

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Sherry wines are consumed worldwide and are principally produced in the Jerez and Montilla-Moriles regions of southern Spain. Acetaldehyde is a relevant carbonyl compound in wines and one of the main responsible for the particular personality of Sherry wines with a ripe apple odor descriptor. Aldehyde dehydrogenase plays an important role in yeast acetaldehyde metabolism. Acetaldehyde contents in Sherry wines subjected to biological aging strongly depend on yeast populations, and the formation of velum depends on specific amino acids, oxygen availability, and the composition of the wine. Both biological and oxidative aging processes increase the acetaldehyde content in Sherry, although some of the acetaldehyde is oxidized to acetic acid and subsequently transformed into acetyl-CoA. In sensory terms, 1,1-diethoxyethane and other acetals, acetoin, and sotolon are the main compounds formed from acetaldehyde in Sherry wines. The chemical browning pathway of wine by the condensation between phenols and acetaldehyde is especially important in Sherry wines. Acetaldehyde can inhibit the velum formation at higher concentration than its threshold tolerance; also, it could be responsible for the high mitochondrial DNA polymorphism observed in flor yeasts. Usually, acetaldehyde is used to control the biological aging of Fino Sherry. A faster production of acetaldehyde could be considered to shorten the aging process of Sherry. In recent years, the acetaldehyde formed during ethanol metabolism in alcoholic beverages has been associated with carcinogenic processes; however, no systematic data are available about this statement.

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“…Sotolon has been demonstrated to be a key odorant in sherry, port, "vin jaune", and botrytised and "Tokai wines" (Masuda et al, 1984;Martin & Etiévant, 1991;Guichard et al, 1992;Martin et al, 1992;Silva Ferreira et al, 2003a;Collin et al, 2012), but can have a detrimental effect when present in dry white wines Silva Ferreira et al, 2003b;Lavigne et al, 2008).…”

Section: Other Carbonyl Compounds and Acetalsmentioning

confidence: 99%

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Coetzee

Toit

2015

SAJEV

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Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to oxidation, suggesting that some of the chemical components key to their sensory attributes are strongly modulated by oxygen exposure. Sauvignon blanc is a well-documented example of an oxygen-sensitive wine, and understanding the stability of various compounds is crucial in order to preserve the fresh and fruity characters of Sauvignon blanc wines while preventing the formation of off-odours over a long period of time. Compounds such as the volatile thiols and methoxypyrazines are key aroma compounds responsible for the typical Sauvignon blanc aroma, while other aroma compounds, such as esters, alcohols and acids, can also contribute to the wine aroma. Oxidation-related compounds (such as aldehydes) can occur under certain conditions and it is essential to understand the chemistry behind oxidation to control and manage the development of various characteristics in wine. The sensory interactions occurring between various compounds (both aromatic and non-aromatic) are also important due to enhancing or suppressive effects that can mask certain aroma nuances. This review focuses on the stability of certain compounds of Sauvignon blanc wines during oxidation and ageing and how it affects the aromatic and non-aromatic composition of these wines. ABBREVIATIONS

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Main Odorants in Jura Flor-Sherry Wines. Relative Contributions of Sotolon, Abhexon, and Theaspirane-Derived Compounds

Cited by 46 publications

References 35 publications

The Taste of Pesticides in Wines

The Taste of Pesticides in Wines

Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

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