Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | SIEBERT, Tracey E. | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | STAMATOPOULOS, Panagiotis | |
| dc.contributor.author | FRANCIS, I. Leigh | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | DARRIET, Philippe | |
| dc.date.accessioned | 2022-03-02T16:02:13Z | |
| dc.date.available | 2022-03-02T16:02:13Z | |
| dc.date.issued | 2021-01-25 | |
| dc.identifier.issn | 1873-3778 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/128798 | |
| dc.description.abstractEn | Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) has been very useful in identifying aroma compounds from within the complex matrix of wine. Supplementary separation can be required to overcome co-elution of volatiles or other sensory-directed chromatographic strategies are needed, including multidimensional chromatography and preparative fraction collection coupled to GC. Studies investigating « « overripe oran »� aroma in sweet Sauternes wine and the similar »�aprico »� aroma in Viognier wine were conducted. Wines with the targeted aroma attributes were selected and concentrated wine extracts prepared. GC-O found no individual aroma compounds with the targeted aroma attribute. Semi-preparative HPLC was used to obtain less complex fractions of the wine extracts. The fractions were eluted in water/ethanol and, therefore, could be smelled directly. Fractions with the targeted aroma character were further resolved by GC-preparative fraction collection (GC-PFC). Recombinational GC-PFC demonstrated the importance of the components within a 4 min preparative GC fraction to the »�overripe orang »� aroma of typical Bordeaux dessert wine. In Viognier wine, monoterpenes linalool, ?-terpineol and geraniol as well as benzaldehyde were found to be associated with the »�aprico »� character. Thus, several wine aroma compounds interact for these specific aromas to be perceived. This sensory-led combination of separation techniques is a powerful tool for the identification of key compounds responsible for specific aromas across the wine and beverage industries2 | |
| dc.language.iso | EN | en_US |
| dc.subject.en | Wine aroma | |
| dc.subject.en | Sensory-directed | |
| dc.subject.en | HPLC fractionation | |
| dc.subject.en | GC preparative fraction collection | |
| dc.title.en | Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches | |
| dc.title.alternative | J. Chrom. A | en_US |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1016/j.chroma.2020.461803 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| bordeaux.journal | Journal of Chromatography A | en_US |
| bordeaux.volume | 1637 | en_US |
| bordeaux.hal.laboratories | Unité de Recherche Oenologie - EA 4577 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | INRAE | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| hal.export | false | |
| dc.rights.cc | Pas de Licence CC | en_US |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Chromatography%20A&rft.date=2021-01-25&rft.volume=1637&rft.eissn=1873-3778&rft.issn=1873-3778&rft.au=SIEBERT,%20Tracey%20E.&STAMATOPOULOS,%20Panagiotis&FRANCIS,%20I.%20Leigh&DARRIET,%20Philippe&rft.genre=article |
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