Quantitative Analysis of γ‐Nonalactone in Wines and Its Threshold Determination

Abstract

Thirty-eight California and French wines were analyzed for y-nonalactone by Freon extraction and gas chromatography. The California white wines had from 0 to 16 pg/L (average for 6 samples was 7 ~lgl L and the red wines from 12 to 43 kg/L (average for 20 samples was 24 t&L). French red wines obtained similar amounts, 14 to 41 p&L (average for 12 samples was 21 p&L). The sensory threshold for ynonalaconte was determined to be 30 kg/L.

Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study

“…The fact that among the identi®ed compounds are the 4-mercapto-4-methylpentan-2-one and sotolon is worth mentioning. The former was ®rst isolated in Sauvignon Blanc red wines, and was claimed to be a characteristic component of this variety; 24 the latter is a key aroma of the sherry-like wines and of the white wines made with botrytized grapes. 12,13 In both cases, these compounds were found more clearly in the mixture of aged wines, which could indicate that they are formed during wine maturation.…”

Functional (Non‹avor) Properties of Flavor Compounds

“…This compound has a characteristic scent of the box tree (Buxus spp. ), which can be perceived in some wines made with Sauvignon blanc (Darriet et al 1991(Darriet et al , 1993(Darriet et al , 1995 or Scheurebe (Guth 1997a(Guth , 1997b a Bou (Bouchilloux et al 1998a(Bouchilloux et al , 1998b; Ch (Chatonnet et al 1992); Cu (Cullere et al 2007); Et (Etievant 1991); G (Guth 1997); F1 (Ferreira et al 2000); F2 (Ferreira et al 2002); N (Nakamura et al 1988); Np (not published); Pi (Pickering et al 2007); Ro (Roujou de Boubee et al 2000); S (Seibert et al 1970); T (Tat et al 2007b); Tom1 (Tominaga et al 1998); Tom2 (Tominaga et al 2003a); Tom3 (Tominaga and Dubourdieu 2006); Tom4 ; W (Wood et al 2008).…”

Quantitative determination of the odorants of young red wines from different grape varieties

“…Only in the work by Baumes et al 9 can exhaustive quantitative data on both major and trace components be found, but the small number of samples analysed makes it impossible to extrapolate the conclusions, nor were all the potentially important odorants quanti®ed. In other research it is possible to ®nd quantitative data on selected groups of trace odorants such as cinnamic esters, 10 g-nonalactone 11 or volatile phenols, 12 but all this information still does not make it possible to clarify the questions raised above. The present paper aims to determine which of the odorants present in the volatile fraction of young red wines can be actual contributors to the aroma of the wine, and whether there are real quantitative differences between varieties.…”