Toward a molecular inderstanding of the typicality of chardonnay wines: identification of powerful aromatic compounds reminiscent of hazelnut
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | GROS, Jacques | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | LAVIGNE, Valérie | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | THIBAUD, Fannie | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | GAMMACURTA, Marine | |
| dc.contributor.author | MOINE, Virginie | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | DUBOURDIEU, Denis | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | DARRIET, Philippe
IDREF: 077788834 | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | MARCHAL, Axel
IDREF: 150146477 | |
| dc.date.accessioned | 2020 | |
| dc.date.available | 2020 | |
| dc.date.issued | 2017 | |
| dc.identifier.issn | 0021-8561 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/20994 | |
| dc.description.abstractEn | 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. | |
| dc.language.iso | EN | en_US |
| dc.subject | cépage chardonnay | |
| dc.subject | vin | |
| dc.subject | noisette | |
| dc.subject | oenologie | |
| dc.subject | analyse sensorielle | |
| dc.subject | composé olfactif | |
| dc.subject.en | pyrrolemethanethiols | |
| dc.subject.en | typicality | |
| dc.subject.en | pyrrole | |
| dc.subject.en | Chardonnay wine | |
| dc.subject.en | aroma | |
| dc.subject.en | hazelnut-like notes | |
| dc.subject.en | wine | |
| dc.subject.en | hazelnut | |
| dc.subject.en | sensory analysis | |
| dc.title.en | Toward a molecular inderstanding of the typicality of chardonnay wines: identification of powerful aromatic compounds reminiscent of hazelnut | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1021/acs.jafc.6b04516 | 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 | 1058-1069 | en_US |
| bordeaux.volume | 65 | en_US |
| bordeaux.hal.laboratories | Oenologie - EA 4577 | en_US |
| bordeaux.issue | 5 | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| bordeaux.import.source | hal | |
| hal.identifier | hal-01601595 | |
| hal.version | 1 | |
| hal.export | false | |
| workflow.import.source | hal | |
| 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=2017&rft.volume=65&rft.issue=5&rft.spage=1058-1069&rft.epage=1058-1069&rft.eissn=0021-8561&rft.issn=0021-8561&rft.au=GROS,%20Jacques&LAVIGNE,%20Val%C3%A9rie&THIBAUD,%20Fannie&GAMMACURTA,%20Marine&MOINE,%20Virginie&rft.genre=article |
Fichier(s) constituant ce document
| Fichiers | Taille | Format | Vue |
|---|---|---|---|
|
Il n'y a pas de fichiers associés à ce document. |
|||