Methyl Anthranilate as an Aroma Constituent of American Wine

Abstract

Sensory evaluationThe level of methyl anthraniiate was determined in several wines of native American varieties and of related hybrids. In order to evaluate its contribution to the "foxy" aroma that is often associated with these wines, sensory analyses were conducted to estimate the threshold of methyl anthraniiate in wines and to compare its concentration with the perception of "foxiness." The gas chromatographic analysis reveals that the level of methyl anthranilate varies widely among grape varieties. Not ail wines termed "foxy" exhibit high levels of this compound. Methyl anthraniiate may be an important aroma constituent in a few native varieties but the characteristic "foxy" flavor is not solely due to its presence.Two separate sensory analyses were performed. First, the threshold of methyl anthraniiate in wine (V. vinifera cv. White Riesling) was estimated by comparing the odor of wines with varying concentrations of added methyl anthraniiate. Rankings were done by the taste panel to determine the point at which methyl anthranilate could no longer be detected. Second, an evaluation of relative foxiness in selected varieties was performed by the same panel. The wines were selected to vary in nature and intensity of odor and to contain methyl anthranilate at various levels. This permits a direct comparison of foxiness and methyl anthranilate concentration.The seven panelists employed in this work are experienced in the critical sensory evaluation of wines.

Methyl Anthranilate is the Cause of Cultivar-Specific Aroma in the Japanese Tea Cultivar ‘Sofu’

“…Methyl anthranilate is a characteristic volatile component of grapes [7][8][9]12 , citrus 3,14,15 and jasmine 5 . The highly fragrant, flower-like aroma of 'Sofu' is similar.…”

Flavor composition of wines: A review

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“…Dther volatiles compounds such as: beta-damascenone, methyl anthranilate and 2-aminoacetophenone have been reported as important contribute to aroma in red wine; however, these compounds were not identified in our red wines (Nelson et al, 1977;Pinho and Bertrand, 1995).…”