SHINKARUK, Svitlana; FLOCH, Morgan; PRIDA, Andréi; DARRIET, Philippe; PONS, Alexandre

doi:10.1021/acs.jafc.9b03185

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SHINKARUK, Svitlana
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

FLOCH, Morgan
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

PRIDA, Andréi

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Journal of Agricultural and Food Chemistry. 2019, vol. 67, n° 36, p. 10137-10144

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Volatile extractive compounds from high-quality oak wood (Quercus sp.) are responsible for important pleasant olfactory notes, such as coconut, wood, vanilla, caramel, and spice. Recently, a new off-flavor reminiscent of rancid butter has been detected in oak wood. Using gas chromatography-olfactometry (GC-O) coupled to several detection modes, such as nitrogen-phosphorus detection (GC-O-NPD) or mass spectrometry (GC-O-MS) and multidimensional GC-O coupled to time-of-flight mass spectrometry, six compounds containing nitrogen atoms were identified. The volatiles were suggested to belong to 2,5-disubstituted pyrazines family, which was confirmed by comparison with synthetic reference compounds. For this purpose, symmetric and dissymmetric 2,5-dialkylpyrazines were prepared. from methyl esters of corresponding aliphatic amino acids (Val, Leu, and Ile) by a three-step, one-pot reaction under mild reducing conditions. Organoleptic descriptors and odor detection thresholds were also determined, whereas a bacterial origin explaining these off-flavors was hypothesized.< Leer menos

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Aroma

Barrel Aging

Dialkylpyrazine

Oak Wood

Off-Flavor

Wine

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Identification of dialkylpyrazines off-flavors in oak wood

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