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Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study
Author(s) -
López Ricardo,
Ferreira Vicente,
Hernández Purificación,
Cacho Juan F
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199908)79:11<1461::aid-jsfa388>3.0.co;2-k
Subject(s) - chemistry , geraniol , linalool , isoamyl acetate , aroma , odor , ethyl hexanoate , nerol , geranyl acetate , food science , eugenol , hexanoic acid , wine , isoamyl alcohol , chromatography , organic chemistry , essential oil , alcohol
An Aroma Extract Dilution Analysis (AEDA) has been carried out on three monovarietal young red wines plus a mixture of wines aged one year. The aromograms contain 85 odour‐active regions classified in four categories of intensity. The 11 most powerful odorants, 14 out of the 17 second‐most powerful, and 34 of the rest could be identified using a HPLC prefractionation method and standard HRGC‐MS‐olfactometric techniques. The most active odorants of the monovarietal wines were isoamyl and β‐phenylethyl alcohols, the ethyl esters of butyric, isobutyric, 2‐methyl butyric and hexanoic acids, γ‐nonalactone and eugenol. Some others worth mentioning are ethyl isovalerate, isoamyl acetate, hexanol, c‐3‐hexenol, linalool, geraniol, guaiacol, ethyl cinnamate, ethyl dihydrocinnamate, β‐damascenone, δ‐decalactone and wine lactone. Compounds with less aromatic intensity but also present in some of the wines were sotolon, isopropyl‐ and isobutylmethoxypyrazines and 4‐mercapto‐4‐methylpentan‐2‐one. Data show that there are no impact compounds characteristic of only one variety, and that differences between varieties are quantitative rather than qualitative. © 1999 Society of Chemical Industry