Viticulture and Wine Science

Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies

“…Some studies reported links of odorants with sensory attributes in wine which showed positive correlations between fruity (berry or dried fruit) and ethyl ester compounds [ 21 , 26 ], woody aromas, and volatile phenols [ 27 ]. Straight and branched chain fatty acids such as propionic acid, 3-methylbutyric acid, hexanoic acid, and octanoic acid in wine (10 −6 g/L level concentration) were considered as unpleasant odorants, but they contribute significantly to the complexity of the wine total flavor [ 28 ].…”

“…Butanoic acid, 2- and 3-methylbutyric acid, hexanoic acid, and octanoic acid that give a cheesy or sweaty smell and contribute complexity to wine also had concentrations higher than their thresholds. Volatile acids in wine are important components in flavor quality; they impart woody, brandy, almond, etc., pleasant aromas to wine in proper concentration levels, while high concentrations (above 20 mg/L) of acids will give a negative aroma hints of wine [ 20 , 21 ]. Oak-derived phenolic compounds guaiacol (OAV 1.25), eugenol (OAV 1.12) and ethyl dihydrocinnamate (OAV 1.05) were also found in concentrations above their thresholds, and they were reported as important aroma potentials in aged wine.…”

“…cv.) originally from Rhone valley (France) has been very popular for its full-bodied, dark fruit flavors, berry-like aroma, and is often described as having spicy or pepper-like attributes [ 21 ]. Despite the importance of Syrah to the wine industry, little is known about the aroma compounds that are responsible for the perceived aroma of Syrah wine.…”