COURREGELONGUE, Marie; PONS, Alexandre

doi:10.1021/acs.jafc.3c06828

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COURREGELONGUE, Marie

Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

PONS, Alexandre
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

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Journal of Agricultural and Food Chemistry. 2024-01-03, vol. 72, n° 2, p. 1244-1255

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This study reports the distribution of (2E,4E,6Z)-nonatrienal (1) and trans-4,5-epoxy-(E)-2-decenal (2) in wines and spirits. We validated a quantification method using solid-phase extraction (SPE) and negative chemical ionization (NCI, NH3) gas chromatography-mass spectrometry (GC-MS) analysis. Both were identified for the first time in wines and spirits from different grape varieties and raw materials. Their olfactory detection thresholds (ODTs) were 16 and 60 ng/L, respectively. Analysis of 66 wines showed that the highest levels of (1) (441.3 ng/L) and (2) (386.5 ng/L) were found in red and white wines, respectively. At these levels, they modify the balance of the fruity expression of red (fresh to cooked fruits) and white (vegetal/green hazelnut nuance) wines. Similar quantitative and sensory analyses were conducted in spirits. With ODT estimated at 500 and 400 ng/L and concentrations ranging from trace amounts to 1.1 and 2.4 μg/L respectively, (1) and (2) can contribute directly to the aroma of spirits.< Leer menos

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Alcoholic beverages

Aroma impact

Fatty acid

Perceptual interaction

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Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits

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