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METHYL ANTHRANILATE AS AN AROMA CONSTITUENT OF AMERICAN WINE
Author(s) -
NELSON R. R.,
ACREE T. E.,
LEE C. Y.,
BUTTS R. M.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01217.x
Subject(s) - wine , aroma , aroma of wine , chemistry , food science
The level of methyl anthraniiate was determined in several wines of native American varieties and of related hybrids. In order to evaluate its contribution to the “foxy” aroma that is often associated with these wines, sensory analyses were conducted to estimate the threshold of methyl anthraniiate in wines and to compare its concentration with the perception of “foxiness.” The gas chromatographic analysis reveals that the level of methyl anthranilate varies widely among grape varieties. Not ail wines termed “foxy” exhibit high levels of this compound. Methyl anthraniiate may be an important aroma constituent in a few native varieties but the characteristic “foxy” flavor is not solely due to its presence.