Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits

Thibaud, Fannie; Peterson, Ana; Urruty, Louise; Mathurin, Jean-Charles; Darriet, Philippe; Pons, Alexandre

doi:10.1021/acs.jafc.1c00643

Cited by 7 publications

(8 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…3-Methyl-2,4-nonandione has been reported to be an important compound in aged red wines, reminiscent of anise or "dried fruit" according to its concentration. 26 In this study, 3-methyl-2,4-nonandione was identified for the first time in Baijiu. Notably, it was only detected in J30 Baijiu at levels ranging from 2.21 to 3.31 μg/L and its low aroma threshold (0.17 μg/L in 53% ethanol aqueous solution) makes the extent of its aroma contribution to aged JXX Baijiu significant.…”

Section: ■ Results and Discussionmentioning

confidence: 67%

See 1 more Smart Citation

Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process

Wang,

Gao,

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

Long-term storage Baijiu has an appealing sensory property, yet the chemical makeup is rarely reported. This study investigated a 30-year-old Jiangxiangxing (JXX) Baijiu and recognized and measured 69 aroma compounds. 3-Methyl-2,4nonanedione (2.76 μg/L), 2,5-dimethyl-4-hydroxy-3(2H)-furanone (HDMF, 46.2 μg/L), 2-ethyl-4-hydroxy-5-methyl-3(2H)furanone (HEMF, 61.7 μg/L), and piperitone (3.66 μg/L) were detected for the first time in Baijiu. Compared with 3-year-old JXX Baijiu, 24 compounds were significantly higher in the 30-year-old, mainly including furans, pyrazines, and aromatics. Notably, 4,5dimethyl-3-hydroxy-2(5H)-furanone (sotolon), HDMF, HEMF, vanillin, acetovanillone, and alkyl pyrazines in 30-year-old JXX Baijiu were 2−7 times higher than those of a 3-year-old, and they increased steadily during aging for 3, 15, and 30 years, assumed to be associated with the aging aroma. Following 24 months of storing JXX Baijiu under different conditions, the pottery significantly promoted the synthesis of sotolon, HDMF, HEMF, and alkyl pyrazines. These findings suggest that pottery is a potential catalyst for enhancing aged Baijiu.

show abstract

Section: ■ Results and Discussionmentioning

confidence: 67%

“…3-Methyl-2,4-nonandione has been reported to be an important compound in aged red wines, reminiscent of anise or “dried fruit” according to its concentration . In this study, 3-methyl-2,4-nonandione was identified for the first time in Baijiu.…”

Section: Resultsmentioning

confidence: 91%

Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process

Wang,

Gao,

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Their concentrations reach μg/L. This difference in concentration between wines and spirits was already highlighted in the study of another carbonyl compound, 3-methyl-2,4-nonanedione …”

Section: Resultsmentioning

confidence: 94%

“…This difference in concentration between wines and spirits was already highlighted in the study of another carbonyl compound, 3-methyl-2,4-nonanedione. 45 In view of the highly variable concentrations of these two unsaturated aldehydes in wines and spirits, linked to their stability, several hypotheses have been put forward in relation to SO 2 in wines or to environmental conditions (temperature, light, oxygen, metals). Of course, based on our previous investigation on oak wood, 6 these observations raise the question of the contribution of this material to the release of these compounds, i.e., the impact of maturation or aging.…”

Section: Trans-45-epoxy-(e)-2-decenal)mentioning

confidence: 99%

Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits

Courregelongue,

Pons

2024

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

This study reports the distribution of (2E,4E,6Z)-nonatrienal (1) and trans-4,5-epoxy-(E)-2-decenal (2) in wines and spirits. We validated a quantification method using solid-phase extraction (SPE) and negative chemical ionization (NCI, NH 3 ) gas chromatography-mass spectrometry (GC-MS) analysis. Both were identified for the first time in wines and spirits from different grape varieties and raw materials. Their olfactory detection thresholds (ODTs) were 16 and 60 ng/L, respectively. Analysis of 66 wines showed that the highest levels of (1) (441.3 ng/L) and (2) (386.5 ng/L) were found in red and white wines, respectively. At these levels, they modify the balance of the fruity expression of red (fresh to cooked fruits) and white (vegetal/green hazelnut nuance) wines. Similar quantitative and sensory analyses were conducted in spirits. With ODT estimated at 500 and 400 ng/L and concentrations ranging from trace amounts to 1.1 and 2.4 μg/L respectively, (1) and ( 2) can contribute directly to the aroma of spirits.

show abstract

“…Although present in low concentrations in spirits, aldehydes and ketones have a significant olfactory impact because of their low detection thresholds (Ledauphin et al., 2006; Thibaud et al., 2021). 3‐Methyl‐2,4‐nonanedione, whose threshold is only 70 ng/L in 40% (v/v) hydroalcoholic solutions, has been identified as an aroma‐active compound in cognac and other spirits, contributing to the aroma of dried fruits (Thibaud et al., 2021). Acetaldehyde is the primary aldehyde in spirits, providing fruity and cherry aromas at low concentrations and a pungent flavor at high concentrations (Apostolopoulou et al., 2005).…”

Section: Impact Of Traditional Separations On the Aroma Of Fruit Spiritsmentioning

confidence: 99%

Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process

Wang,

Cui,

Guo

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Separation process is one of the key processes in the production of fruit spirits, including the traditional distillation method and the new pervaporation membrane method. The separation process significantly determines the constituents and proportions of compounds in the fruit spirit, which has a significant impact on the spirit quality and consumer acceptance. Therefore, it is important and complex to reveal the changing rules of chemical substances and the principles behind them during the separation process of fruit spirits. This review summarized the traditional separation methods commonly used in fruit spirits, covering the types, principles, and corresponding equipment of distillation methods, focused on the enrichment or removal of aroma compounds and harmful factors in fruit spirits by distillation methods, and tried to explain the mechanism behind it. It also proposed a new separation technology for the production of fruit spirits, pervaporation membrane technology, summarized its working principle, operation, working parameters, and application in the production of fruit spirits, and outlined the impact of the separation method on the production of fruit spirits based on existing research, focusing on the separation of flavor compounds, sensory qualities, and hazard factors in fruit spirits, along with a preliminary comparison with distillation. Finally, according to the current researches of the separation methods and the development requirement of the separation process of fruit spirits, the prospect of corresponding research is put forward, in order to propose new ideas and development directions for the research in this field.

show abstract

Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits

Cited by 7 publications

References 42 publications

Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process

Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process

Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits

Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process

Contact Info

Product

Resources

About