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Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines.
J Agric Food Chem. 2009 May 13; 57(9):3702-8.JA

Abstract

A preparative HPLC method, which preserves wine aromas and isolates fruity characteristics in specific fractions, was applied to red wine aroma extracts. Various odor-active zones were detected in typical fractions by GC-O analysis of their extracts. Through further GC-MS analyses, the aromatic compounds responsible for 15 of these odoriferous zones were identified as various ethyl esters and alkyl acetates. In view of their olfactory thresholds, the concentrations of these compounds had no direct impact on the fruity aroma of red wines. Nevertheless, an overall sensory effect of "red-" or "black-berry" nuances was clearly established. Higher than average levels of ethyl propanoate, ethyl 2-methylpropanoate, and ethyl 2-methylbutanoate were involved in black-berry aromas, whereas ethyl butanoate, ethyl hexanoate, ethyl octanoate, and ethyl 3-hydroxybutanoate conferred red-berry aromas.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Pineau B
Universitéde Bordeaux, Institut des Sciences de la Vigne et du Vin, 210, chemin de Leysotte, CS 50008, F-33882 Villenave d'Ornon cedex, France.
Barbe JC
No affiliation info available
Van Leeuwen C
No affiliation info available
Dubourdieu D
No affiliation info available

MeSH

AcetatesChromatography, GasChromatography, High Pressure LiquidEstersGas Chromatography-Mass SpectrometryHumansOdorantsSmellWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19326950

Citation

Pineau, Bénédicte, et al. "Examples of Perceptive Interactions Involved in Specific "red-" and "black-berry" Aromas in Red Wines." Journal of Agricultural and Food Chemistry, vol. 57, no. 9, 2009, pp. 3702-8.
Pineau B, Barbe JC, Van Leeuwen C, et al. Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines. J Agric Food Chem. 2009;57(9):3702-8.
Pineau, B., Barbe, J. C., Van Leeuwen, C., & Dubourdieu, D. (2009). Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines. Journal of Agricultural and Food Chemistry, 57(9), 3702-8. https://doi.org/10.1021/jf803325v
Pineau B, et al. Examples of Perceptive Interactions Involved in Specific "red-" and "black-berry" Aromas in Red Wines. J Agric Food Chem. 2009 May 13;57(9):3702-8. PubMed PMID: 19326950.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines. AU - Pineau,Bénédicte, AU - Barbe,Jean-Christophe, AU - Van Leeuwen,Cornelis, AU - Dubourdieu,Denis, PY - 2009/3/31/entrez PY - 2009/3/31/pubmed PY - 2009/7/31/medline SP - 3702 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 9 N2 - A preparative HPLC method, which preserves wine aromas and isolates fruity characteristics in specific fractions, was applied to red wine aroma extracts. Various odor-active zones were detected in typical fractions by GC-O analysis of their extracts. Through further GC-MS analyses, the aromatic compounds responsible for 15 of these odoriferous zones were identified as various ethyl esters and alkyl acetates. In view of their olfactory thresholds, the concentrations of these compounds had no direct impact on the fruity aroma of red wines. Nevertheless, an overall sensory effect of "red-" or "black-berry" nuances was clearly established. Higher than average levels of ethyl propanoate, ethyl 2-methylpropanoate, and ethyl 2-methylbutanoate were involved in black-berry aromas, whereas ethyl butanoate, ethyl hexanoate, ethyl octanoate, and ethyl 3-hydroxybutanoate conferred red-berry aromas. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19326950/Examples_of_perceptive_interactions_involved_in_specific_"red_"_and_"black_berry"_aromas_in_red_wines_ L2 - https://doi.org/10.1021/jf803325v DB - PRIME DP - Unbound Medicine ER -