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Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGARBAY, Justine
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCAMELEYRE, Margaux
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorRIQUIER, Laurent
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBARBE, Jean-Christophe
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLYTRA, Georgia
dc.date.accessioned2024-04-10T15:14:13Z
dc.date.available2024-04-10T15:14:13Z
dc.date.issued2023-08-25
dc.identifier.issn1520-5118en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/197428
dc.description.abstractEnTo determine the concentrations of aroma compounds involved in the fruity aroma of red wines, an analytical method was developed and optimized using liquid-liquid extraction and gas chromatography coupled to mass spectrometry (GC/MS). The aim was to reduce sample preparation and analysis time, with a single sample preparation and a single injection being needed to quantify 43 compounds. 19 esters, 13 monoterpenes, 5 C13-norisoprenoids, and 6 C6-aldehyde and alcohol compounds were quantified in 14 red wines made from different grape varieties grown in the Mediterranean basin. Samples were selected based on typical varietal aroma by a panel of experts, who produced 7 olfactory descriptors linked to desirable or non-desirable wine aromas. The instrumental analysis showed variations in concentrations of the quantified compounds among the wines. The wines described using positive fruity descriptors had higher mean total concentrations of esters, C6-alcohols, monoterpenes, and C13-norisoprenoids. Some non-ester compounds were positively correlated with the fruity descriptors. Sensory profile results obtained by a panel of 16 trained judges revealed that the addition of non-ester compounds (including 2 cyclic esters) to a red wine initially described as having cooked fruit aromas had a positive contribution to some fresh fruity notes. This study opens up new avenues for research on the potential involvement of non-ester compounds in the fruity expression of red wines. © 2023 American Chemical Society
dc.language.isoENen_US
dc.subject.enred wine
dc.subject.enaroma compounds
dc.subject.enfruity aroma
dc.subject.enGC/MS
dc.title.enDevelopment of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines
dc.title.alternativeJ. Agric. Food Chem.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/acs.jafc.3c03267en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalJournal of Agricultural and Food Chemistryen_US
bordeaux.page13066-13078en_US
bordeaux.volume71en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.issue35en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Agricultural%20and%20Food%20Chemistry&rft.date=2023-08-25&rft.volume=71&rft.issue=35&rft.spage=13066-13078&rft.epage=13066-13078&rft.eissn=1520-5118&rft.issn=1520-5118&rft.au=GARBAY,%20Justine&CAMELEYRE,%20Margaux&RIQUIER,%20Laurent&BARBE,%20Jean-Christophe&LYTRA,%20Georgia&rft.genre=article


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