LYTRA, Georgia; CAMELEYRE, Margaux; TEMPERE, Sophie; BARBE, Jean-Christophe

doi:10.1021/acs.jafc.5b04332

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LYTRA, Georgia

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

CAMELEYRE, Margaux
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

TEMPERE, Sophie

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

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Journal of Agricultural and Food Chemistry. 2015-11-20, vol. 63, n° 48, p. 10484-10491

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Enantiomers of ethyl 3-hydroxybutanoate were assayed in 87 commercial wines from various vintages and origins, using chiral gas chromatography (β-cyclodextrin). Generally, ethyl 3-hydroxybutanoate levels were higher in red than in white wines of the same age. The average S/R enantiomeric ratio of this compound in red wine was approximately 75:25 (±13), with an average total concentration of ∼450 (±150) μg/L. In red wines, R-form levels increased gradually during aging, but no variations were observed in S-form concentrations. To our knowledge, no previous research had determined the enantiomeric distribution of this compound in wine. The olfactory threshold of the S-form in dilute alcohol solution was 21 mg/L, one-third that of the R-form: 63 mg/L. The S- and R-forms had different aromatic nuances. The olfactory threshold of their mixture (85:15, m/m) was 14 mg/L, indicating a simple additive effect in this binary mixture. Furthermore, the concentrations found in red wines were considerably below the olfactory threshold under the same experimental conditions. Sensory analysis revealed that ethyl 3-hydroxybutanoate (S/R, 85:15, m/m) had an enhancing effect on the perception of fruity aromas in the matrices studied. Sensory profiles highlighted the contribution of ethyl 3-hydroxybutanoate to red-berry and fresh-fruit descriptors, despite its subthreshold concentrations.< Réduire

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ethyl 3-hydroxybutanoate

enantiomers

red wine

fruity aroma

perceptive interactions

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Distribution and Organoleptic Impact of Ethyl 3‑Hydroxybutanoate Enantiomers in Wine

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