Characterization of the aroma of a wine from Maccabeo.: Key role played by compounds with low odor activity values

被引:239
作者
Escudero, A [1 ]
Gogorza, B [1 ]
Melús, MA [1 ]
Ortín, N [1 ]
Cacho, J [1 ]
Ferreira, V [1 ]
机构
[1] Univ Zaragoza, Fac Sci, Dept Analyt Chem, E-50009 Zaragoza, Spain
关键词
wine; aroma; flavor; omission tests; aroma reconstitution; impact compounds; aroma equilibria; thiols; 4-mercapto-4-methylpentan-2-one;
D O I
10.1021/jf035341l
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
An extract from a dry young wine from Maccabeo was studied by aroma extract dilution analysis (AEDA), quantitative gas chromatography, and different sensory studies. In a first study, 53 different aroma compounds were quantified and used to prepare aroma models. 2-Methyl-3-furanthiol (FD = 16) and 4-methyl-4-mercaptopentan-2-one (FD = 2), could not be quantified and were not included in those models, which were not very similar to the original wine. Omission tests did not show the existence of impact compounds. In another set of experiments, selected aroma chemicals were added to the original wine, but in only in two cases (isoamyl acetate and gamma-nonalactone) was a positive effect noted, on banana and citric notes, respectively. After these discouraging results, 4-methyl-4-mercaptopentan-2-one and 2-methyl-3-furanthiol were quantified and included in the models. The concentration of the former was as low as 5 ng L-1 (odor threshold = 0.8 ng L-1); however, its inclusion in the synthetic mixture had a significant effect, making it very close to the original wine. Its role was confirmed by omission tests. Results are briefly discussed.
引用
收藏
页码:3516 / 3524
页数:9
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