GROS, Jacques; LAVIGNE, Valérie; THIBAUD, Fannie; GAMMACURTA, Marine; MOINE, Virginie; DUBOURDIEU, Denis; DARRIET, Philippe; MARCHAL, Axel

doi:10.1021/acs.jafc.6b04516

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GROS, Jacques
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

LAVIGNE, Valérie
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

THIBAUD, Fannie
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

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Ce document a été publié dans

Journal of Agricultural and Food Chemistry. 2017-01-26, vol. 65, n° 5, p. 1058-1069

Résumé en anglais

Chardonnay wines impart a unique complex aroma characterized by its buttery, yellow stone fruit, melon, bready, and woody notes. Among the terms used in the sensory analysis of these wines, this study investigated hazelnut-like attributes. Multidimensional gas chromatography coupled to olfactometry identified five pyrroles reminiscent of hazelnut: 1-ethylpyrrole-2-carboxaldehyde, 1H-pyrrole, 2-acetyl-1H-pyrrole (first identification in wine), 1-methylpyrrole-2-carboxaldehyde, and 1H-pyrrole-2-carboxaldehyde. Quantitative analyses demonstrated their significantly higher abundance in Chardonnay wines. However, they proved irrelevant in sensory terms, given the low amounts measured in wine compared to their olfactory detection threshold. Nevertheless, the presence of methanethiol derivatives from these pyrroles was investigated in wine. 1-Methylpyrrole-2-methanethiol and 1-ethylpyrrole-2-methanethiol were identified and exhibited hazelnut-like aroma. These compounds, which have not been observed in natural products to date, are potent volatile compounds with detection thresholds of 0.7 and 1.4 ng/L, respectively, in model wine. These findings open up promising perspectives concerning the interpretation of the typical aromatic nuances of some Chardonnay wines.< Réduire

Mots clés en anglais

Aroma

Chardonnay wine

Typicality

Hazelnut-like notes

Pyrrole

Pyrrolemethanethiols