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Harvest date effects on aroma compounds in aged Riesling icewines
Author(s) -
Khairallah Ramsey,
Reynolds Andrew G,
Bowen Amy J
Publication year - 2016
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/jsfa.7650
Subject(s) - decanal , chemistry , odor , linalool , aroma , wine , ionone , nonanal , terpene , food science , alcohol , benzyl alcohol , organic chemistry , essential oil , catalysis
Background Riesling icewine is an important product of the Ontario wine industry. The objective of this study was to characterize concentrations in aroma compounds in aged icewines associated with three harvest dates ( H1 , H2 , H3 ) using stir bar sorptive extraction–gas chromatography–mass spectrometry and to make inferences, where appropriate, with respect to their roles in potential wine quality. Results Delaying harvest decreased concentrations of many odorants, but increased many critical odor‐active compounds; e.g. 1‐octen‐3‐ol, ethyl benzoate, ethyl octanoate, cis ‐rose oxide, and β ‐ionone. H1 wines had higher concentrations of four aldehydes, three alcohols, nine esters, seven terpenes, γ ‐nonalactone, p ‐vinylguaiacol, β ‐damascenone, and 2‐furanmethanol. However, many of these compounds, with some exceptions, have relatively high odor thresholds. Fourteen compounds were above their odor thresholds, including decanal, 1‐octen‐3‐ol, phenylethyl alcohol, four ethyl esters, cis ‐rose oxide, linalool, γ ‐nonalactone, p ‐vinylguaiacol, ethyl cinnamate, β ‐damascenone, and 1,1,6‐trimethyl‐1,2‐dihydronaphthalene. H3 wines contained higher concentrations of highly odor‐active compounds, e.g. 1‐octen‐3‐ol, cis ‐rose oxide, and β ‐ionone. Only phenylethyl alcohol [ H3 odor activity value ( OAV ) = 0.33 (honey, spice, rose)] and linalool [ H3 OAV = 0.92 (floral, lavender)] had H3 OAVs < 1. Conclusions Early harvest increased many esters and aliphatic compounds, but delayed harvest appeared to substantially increase concentrations of several highly odor‐active compounds. © 2016 Society of Chemical Industry