Prediction of the Wine Sensory Properties Related to Grape Variety from Dynamic-Headspace Gas Chromatography−Olfactometry Data

Abstract

Wine extracts obtained by a dynamic headspace sampling technique were studied by quantitative gas chromatography-olfactometry (GC-O) to determine the aroma profiles of six young monovarietal Spanish white wines. A partial least-square regression study was carried out to look for models relating wine aroma properties with GC-O scores. Models were validated by sensory analysis. Four out of the five most important sensory descriptors were satisfactorily described by a model, and sensory tests confirmed most of the predictions. The main aroma differences between these wines are due to the ratio linalool/3-mercaptohexyl acetate. Floral, sweet, and muscat are positively related to the concentration of linalool and negatively to that of 3-mercaptohexyl acetate. Tropical fruit is related to the wine content in this last odorant. 2-Phenyl acetate, reinforced by other acetates, can also contribute to floral and sweet notes. Alkyl-methoxypyrazines lessen the tropical fruit note, and acetic acid lessens the muscat nuance.

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

“…However, when added together at the same concentration, the amount of attributes generated by the panel increased to "dusty", "grassy" and "herbaceous" (Marais & Swart, 1999). When added at higher concentrations, a mutual suppression between the volatile thiols and the methoxypyrazines was observed (Marais & Swart, 1999;Campo et al, 2005;King et al, 2011;Van Wyngaard et al, 2014). The addition of esters to the base wine increased the perception of the "confectionary" attribute and also increased the ratings of "overall fruit aroma", "tropical" and "cooked green vegetal" attributes (attributes also associated with thiols).…”

“…This complicates the investigation of interactive effects between compounds. Over the years, researchers have been trying to understand the interactions of aroma compounds in various media, as different compounds can manifest differently in various media (Maga, 1989;Marais & Swart, 1999;Campo et al, 2005;Escudero et al, 2007).…”

Selective preconcentration of volatile mercaptans in small SPE cartridges: Quantitative determination of trace odor‐active polyfunctional mercaptans in wine

“…On the other hand, the most powerful aroma molecules in nature are polyfunctional mercaptans, which are molecules combining a second chemical functionality in the molecule. Most of such polyfunctional mercaptans have very strong and distinctive smells and are responsible for the aroma and flavor of numerous vegetable species, such as box, blackcurrant, grapefruit [4], passion fruit [5,6], onions [7,8] and green tea [9], of some foods such as coffee [10,11], meat [12][13][14], Iberian ham [15] and wine [16][17][18][19] and even have been described as majorly responsible for the odor of some species of mammals such as skunks [20], cats [21] or even humans [22]. There is an obvious need for analytical strategies not only for their quantitative determination, but also for their selective isolation.…”

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

“…As previously discussed, much wine sensory research has focused on correlating descriptive sensory and quantitative analytical data in order to successfully identify odor compounds that contribute to the overall aroma perception of wine (Guth 1997a, 1997b, López et al 1999, Kotseridis and Baumes 2000, Lee and Noble 2003, Escudero et al 2004, Campo et al 2005, Bailly et al 2006, Benkwitz et al 2012. The use of sensory evaluation to elucidate the impact of complex aroma compound interactions, including masking and enhancing effects, is likely to improve our understanding of the perceived aroma of wine (Atanasova et al 2005a).…”