Investigation of ‘stone fruit’ aroma in Chardonnay, Viognier and botrytis Semillon wines
| Autor: | Tracey Siebert, Miguel de Barros Lopes, Sheridan R. Barter, I. Leigh Francis, Markus Herderich |
|---|---|
| Přispěvatelé: | Siebert, TE, Barter, SR, de Barros Lopes, MA, Herderich, MJ, Francis, IL |
| Rok vydání: | 2018 |
| Předmět: |
food.ingredient
Wine 01 natural sciences Gas Chromatography-Mass Spectrometry viognier Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology food GC-O-MS Linalool Vitis stone fruit wine chardonnay Aroma Botrytis biology Extension study 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science flavour 0104 chemical sciences Horticulture chemistry Fruit Taste Botrytis Semillon Odorants arome Geraniol Food Science |
| Zdroj: | Food Chemistry. 256:286-296 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2018.02.115 |
| Popis: | Despite numerous studies, the identity of the compounds that are responsible for 'stone fruit’ aroma in wine has not been conclusively established. This study focussed on wine varieties that often display peach and apricot characters, such as Chardonnay, Viognier and botrytis-affected sweet Semillon wines. Wines with high and low 'stone fruit’ aroma were evaluated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) using extracts representative of the aroma of the wine in a glass. No aroma-active zone was described as 'stone fruit’ aroma across all three wine varietals. However, for the individual varieties, terpenes, such as linalool and geraniol, in the Viognier wines, several esters in the Chardonnay wines, and γ-nonalactone in the botrytis Semillon were associated with 'stone fruit’ aroma. Notably, this is the first study assessing the aroma profile of Viognier wine by GC-O. In addition, an extension study of Viognier grape monoterpene profiles clarified its classification as an aromatic variety. Refereed/Peer-reviewed |
| Databáze: | OpenAIRE |
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