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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
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | COURREGELONGUE, Marie | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | PONS, Alexandre | |
| dc.date.accessioned | 2024-07-10T14:51:31Z | |
| dc.date.available | 2024-07-10T14:51:31Z | |
| dc.date.issued | 2024-01-03 | |
| dc.identifier.issn | 0021-8561 | en_US |
| dc.identifier.uri | oai:crossref.org:10.1021/acs.jafc.3c06828 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/200819 | |
| dc.description.abstractEn | 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. | |
| dc.language.iso | EN | en_US |
| dc.source | crossref | |
| dc.subject.en | Alcoholic beverages | |
| dc.subject.en | Aroma impact | |
| dc.subject.en | Fatty acid | |
| dc.subject.en | Perceptual interaction | |
| dc.title.en | Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1021/acs.jafc.3c06828 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| bordeaux.journal | Journal of Agricultural and Food Chemistry | en_US |
| bordeaux.page | 1244-1255 | en_US |
| bordeaux.volume | 72 | en_US |
| bordeaux.hal.laboratories | Oenologie - UMR 1366 | en_US |
| bordeaux.issue | 2 | 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 |
| bordeaux.import.source | dissemin | |
| hal.identifier | hal-04643892 | |
| hal.version | 1 | |
| hal.date.transferred | 2024-07-10T14:51:32Z | |
| hal.popular | non | en_US |
| hal.audience | Internationale | en_US |
| hal.export | true | |
| workflow.import.source | dissemin | |
| 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%20Agricultural%20and%20Food%20Chemistry&rft.date=2024-01-03&rft.volume=72&rft.issue=2&rft.spage=1244-1255&rft.epage=1244-1255&rft.eissn=0021-8561&rft.issn=0021-8561&rft.au=COURREGELONGUE,%20Marie&PONS,%20Alexandre&rft.genre=article |
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