Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds

Abstract

By application of aroma extract dilution analysis (AEDA) on the volatile fraction isolated from a Dornfelder red wine, 31 odor-active compounds were identified by means of HRGC-MS and comparison with reference compounds. A total of 27 odorants, judged with high FD factors by means of AEDA, was quantitated by means of stable isotope dilution assays, and acetaldehyde was determined enzymatically. In addition, 36 taste-active compounds were analyzed by means of HPLC-UV, HPLC-MS/MS, and ion chromatography. The quantitative data obtained for the identified aroma and taste compounds enabled for the first time the reconstruction of the overall flavor of the red wine. Sensory evaluation of both the aroma and taste profiles of the authentic red wine and the recombinate revealed that Dornfelder red wine was closely mimicked. Moreover, it was demonstrated that the high molecular weight fraction of red wine is essential for its astringent taste impression. By comparison of the overall odor of the aroma recombinate in ethanol with that of the total flavor recombinate containing all tastants, it was shown for the first time that the nonvolatile tastants had a strong influence on the intensity of certain aroma qualities.

Characterization of potent odorants in Thai chempedak fruit (Artocarpus integer Merr.), an exotic fruit of Southeast Asia

“…For effective quantification of odorant concentration in the sample with GC-MS and stable isotope dilution assays (SIDA) are also applied using a labeled isotope as an internal standard. Various researches have applied OAVs to evaluate the important odorant in various foods, such as strawberry juice (Schieberle & Hoffmann, 1997), grapefruit juice (Buettner & Schieberle, 2001a), orange (Buettner & Schieberle, 2001b), red wine (Frank, Wollmann, Schieberle, & Hofmann, 2011), and pink guava (Steinhaus, Sinuco, Polster, Osorio, & Schieberle, 2008).…”

Sparkling wine production by immobilised yeast fermentation

“…The amount and composition of esters affect sensory properties of wine giving it fresh fruity aroma (Etievant 1991;Frank et al 2011). (Table 5).…”

Decoding the Taste of Red Wine using a Sensomics Approach

“…Details on the taste dilution analysis, the analytical procedures for the quantification, as well as the preparation and sensory evaluation of taste recombinates were recently reported [1][2][3].…”