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

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLYTRA, Georgia
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCAMELEYRE, Margaux
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEMPERE, Sophie
IDREF: 154752258
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBARBE, Jean-Christophe
ORCID: 0000-0001-6013-4770
IDREF: 244202567
dc.date.accessioned2021-03-03T14:42:53Z
dc.date.available2021-03-03T14:42:53Z
dc.date.issued2015-11-20
dc.identifier.issn0021-8561en_US
dc.identifier.urihttps://www.researchgate.net/publication/291338584_Distribution_and_Organoleptic_Impact_of_Ethyl_3-Hydroxybutanoate_Enantiomers_in_Wine
dc.identifier.urioai:researchgate.net:291338584
dc.identifier.urioai:crossref.org:10.1021/acs.jafc.5b04332
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/26397
dc.description.abstractEnEnantiomers 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.
dc.language.isoENen_US
dc.sourceresearchgate
dc.sourcecrossref
dc.subject.enethyl 3-hydroxybutanoate
dc.subject.enenantiomers
dc.subject.enred wine
dc.subject.enfruity aroma
dc.subject.enperceptive interactions
dc.title.enDistribution and Organoleptic Impact of Ethyl 3‑Hydroxybutanoate Enantiomers in Wine
dc.title.alternativeJ. Agric. Food Chem.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/acs.jafc.5b04332en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed26587875en_US
bordeaux.journalJournal of Agricultural and Food Chemistryen_US
bordeaux.page10484-10491en_US
bordeaux.volume63en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue48en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
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