ANTALICK, Guillaume; TEMPÈRE, Sophie; SUKLJE, Katja; BLACKMAN, John W.; DELOIRE, Alain; DE REVEL, Gilles; SCHMIDTKE, Leigh M.

doi:10.1021/acs.jafc.5b03847

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ANTALICK, Guillaume

TEMPÈRE, Sophie
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

SUKLJE, Katja

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Journal of Agricultural and Food Chemistry. 2015-10-08, vol. 63, n° 41, p. 9103-9111

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This work reports the quantitation and sensory characterization of 1,4-cineole in red wine for the first time. A headspace–solid-phase microextraction–gas chromatography–mass spectrometry (HS–SPME–GC–MS) method was developed to quantitate 1,4-cineole and 1,8-cineole in 104 commercial Australian red wines. 1,4-Cineole was detected in all of the wines analyzed, with concentrations ranging from 0.023 to 1.6 μg/L. An important varietal effect was observed, with concentrations of 1,4-cineole in Cabernet Sauvignon wines (mean of 0.6 ± 0.3 μg/L) significantly higher than in Shiraz (0.07 ± 0.04 μg/L) and Pinot Noir (0.2 ± 0.2 μg/L) wines. Regional variations of both cineole isomer concentrations have been measured between wines originating from different Australian regions. Sensory studies demonstrated that the addition of 0.54 μg/L 1,4-cineole in a Cabernet Sauvignon wine, to produce a final concentration of 0.63 μg/L, was perceived significantly by a sensory panel (p < 0.05). Descriptive analyses revealed that 1,4-cineole and 1,8-cineole may contribute to the hay, dried herbs, and blackcurrant aromas reported in Australian Cabernet Sauvignon wines and may be potential markers of regional typicality of these wines.< Réduire

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aromatic herbs

monoterpenes

australian red wines

typicality

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Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine

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