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Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties

H. Guth*

Deutsche Forschungsanstalt fr Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany

J. Agric. Food Chem., 1997, 45 (8), pp 3027–3032

DOI: 10.1021/jf970280a

Publication Date (Web): August 18, 1997

Fax 00498928914183.

Abstract

Forty-four odor-active compounds were quantified in Scheurebe and Gewürztraminer wines, respectively. Calculation of odor activity values (OAVs) of odorants showed that differences in odor profiles of both varieties were mainly caused by cis-rose oxide in Gewürztraminer and by 4-mercapto-4-methylpentan-2-one in Scheurebe. On the basis of their high OAVs, ethyl octanoate, ethyl hexanoate, 3-methylbutyl acetate, ethyl isobutyrate, (E)-β-damascenone, and 3a,4,5,7a-tetrahydro-3,6-dimethylbenzofuran-2(3H)-one (wine lactone) were further potent odorants in both varieties. The compounds were dissolved in a water/ethanol mixture in various combinations and in concentration levels equal to those in wine. The results indicated that the aromas of Gewürztraminer and Scheurebe models were in good agreement with the original wines.

Keywords: Gas chromatography; stable isotope dilution assay; quantitation; white wine; Gewürztraminer; Scheurebe

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Published In Issue August 18, 1997
Received for review April 14, 1997. Accepted June 3, 1997.

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Article

Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties

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Identification of Character Impact Odorants of Different White Wine Varieties

Identification and Quantification of Impact Odorants of Aged Red Wines from Rioja. GC−Olfactometry, Quantitative GC-MS, and Odor Evaluation of HPLC Fractions

Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine

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