Modeling Quality of Premium Spanish Red Wines from Gas Chromatography−Olfactometry Data

Abstract

The aroma compositions of 25 premium Spanish red wines have been screened by quantitative gas chromatography-olfactometry and have been related to the quality scores of the wines. The study has shown that up to 65 odorants can be present in the aroma profiles of those wines, 32 of which have been detected in less than half of the samples. One new odorant is reported for the first time in wine [(Z)-2-nonenal], and only 11 odorants, most of them weak and infrequent, remain unknown. Quality was not positively correlated with any single compound or with any olfactometric vector built by the summation of odorants with similar odors. However, an olfactometric vector built by the summation of the olfactometric scores of defective odorants, such as 2-methoxy-3,5-dimethylpyrazine, 4-ethylphenol, 3-ethylphenol, 2,4,6-trichloroanisole, and o-cresol was significant and negatively related to quality. Quality could be satisfactorily explained by a simple partial least-squares model (79% explained variance in cross-validation) with just three X-variables: the aforementioned defective vector, a second vector grouping 9 other compounds with negative aroma nuances, and the fruity vector, grouping 15 compounds with fruit-sweet descriptors. This result shows that the quality of these red wines is primarily related to the presence of defective or negative odorants, and secondarily to the presence of a relatively large number of fruit-sweet odorants. Remarkably, only in a few low-quality samples could defective aroma nuances be detected, which suggests that defective and negative odorants exert a strong aroma suppression effect on fruity aroma.

Cytotoxic effect and antioxidant activity of Andean berry (Vaccinium meridionale Sw) wine

“…Moreover, thermal treatment may concentrate the compounds of fruits by evaporation (López de Lerma and Peinado, 2011;Torija et al, 2003). Other authors also report that after pasteurization reducing sugar, soluble solids, acidity and flavonoids might be increased (Nurgel et al, 2002;Ferreira et al, 2009).…”

“…Must were prepared adding 1 kg of fruit and 1 L of water according to modified methods proposed by of Solieri and Giudici (2008) and Ferreira et al (2009). To obtain the beverages three different methods were used, macerated fruit machine (MAC), preheating of the fruit (CAL) at 80°C during 15 min and a combination of both of them (MIX).…”

Aromatic characterization of brazilian sparkling wines using olfactometry and a sensory panel

“…GC-O quantifies the impact of odorous compounds in foods using the human nose as a detector [3,4]. It provides an understanding of the chemical basis of the aroma; however, not all of the wines produced worldwide have been evaluated using this technique.…”

Beef stock reduction with red wine – Effects of preparation method and wine characteristics

“…This may be related to the higher concentration of methionol (3-(methylthio)-propanol, VC62) in reduced stocks made from Cabernet Sauvignon as compared to Zinfandel. Methionol has been shown to have a meat odour (Ferreira et al, 2009). Reduced stocks made from Zinfandel had a higher intensity of bread, herb and chicken odour, although not statistically significantly.…”