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Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry.
J Agric Food Chem. 2012 Mar 21; 60(11):2874-83.JA

Abstract

This study aimed to elucidate the odor potency of aroma compounds in Riesling and Vidal blanc (syn. Vidal) table wines and icewines from the Niagara Peninsula using stir bar sorptive extraction-gas chromatography-olfactometry-mass spectrometry. Dilution analysis determined the most odor-potent compounds in Vidal and Riesling icewines (n = 2) and table wines (n = 2) from a commercial producer. The top 15 odor-potent compounds in each wine were identified and quantified, resulting in 23 and 24 compounds for Riesling and Vidal, respectively. The most odor-potent compounds were β-damascenone, decanal, 1-hexanol, 1-octen-3-ol, 4-vinylguaiacol, ethyl hexanoate, and ethyl 3-methylbutyrate. In general, icewines had higher concentrations of most aroma compounds compared to table wines. Through computation of odor activity values, the compounds with the highest odor activity for the icewines were β-damascenone, 1-octen-3-ol, ethyl octanoate, cis-rose oxide, and ethyl hexanoate. In table wines the highest odor activity values were found for ethyl octanoate, β-damascenone, ethyl hexanoate, cis-rose oxide, ethyl 3-methylbutyrate, and 4-vinylguaiacol. These findings provide a foundation to determine impact odorants in icewines and the effects of viticultural and enological practices on wine aroma volatile composition.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Bowen AJ
Cool Climate Oenology and Viticulture Institute, Brock University , 500 Glenridge Avenue, St. Catharines, Ontario L2S 3A1, Canada. amy.bowen@vinelandresearch.com
Reynolds AG
No affiliation info available

MeSH

Gas Chromatography-Mass SpectrometryHumansOdorantsSmellVolatile Organic CompoundsWine

Pub Type(s)

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

Language

eng

PubMed ID

22324474

Citation

Bowen, Amy J., and Andrew G. Reynolds. "Odor Potency of Aroma Compounds in Riesling and Vidal Blanc Table Wines and Icewines By Gas Chromatography-olfactometry-mass Spectrometry." Journal of Agricultural and Food Chemistry, vol. 60, no. 11, 2012, pp. 2874-83.
Bowen AJ, Reynolds AG. Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry. J Agric Food Chem. 2012;60(11):2874-83.
Bowen, A. J., & Reynolds, A. G. (2012). Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry. Journal of Agricultural and Food Chemistry, 60(11), 2874-83. https://doi.org/10.1021/jf203314j
Bowen AJ, Reynolds AG. Odor Potency of Aroma Compounds in Riesling and Vidal Blanc Table Wines and Icewines By Gas Chromatography-olfactometry-mass Spectrometry. J Agric Food Chem. 2012 Mar 21;60(11):2874-83. PubMed PMID: 22324474.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry. AU - Bowen,Amy J, AU - Reynolds,Andrew G, Y1 - 2012/03/09/ PY - 2012/2/14/entrez PY - 2012/2/14/pubmed PY - 2012/7/11/medline SP - 2874 EP - 83 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 60 IS - 11 N2 - This study aimed to elucidate the odor potency of aroma compounds in Riesling and Vidal blanc (syn. Vidal) table wines and icewines from the Niagara Peninsula using stir bar sorptive extraction-gas chromatography-olfactometry-mass spectrometry. Dilution analysis determined the most odor-potent compounds in Vidal and Riesling icewines (n = 2) and table wines (n = 2) from a commercial producer. The top 15 odor-potent compounds in each wine were identified and quantified, resulting in 23 and 24 compounds for Riesling and Vidal, respectively. The most odor-potent compounds were β-damascenone, decanal, 1-hexanol, 1-octen-3-ol, 4-vinylguaiacol, ethyl hexanoate, and ethyl 3-methylbutyrate. In general, icewines had higher concentrations of most aroma compounds compared to table wines. Through computation of odor activity values, the compounds with the highest odor activity for the icewines were β-damascenone, 1-octen-3-ol, ethyl octanoate, cis-rose oxide, and ethyl hexanoate. In table wines the highest odor activity values were found for ethyl octanoate, β-damascenone, ethyl hexanoate, cis-rose oxide, ethyl 3-methylbutyrate, and 4-vinylguaiacol. These findings provide a foundation to determine impact odorants in icewines and the effects of viticultural and enological practices on wine aroma volatile composition. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/22324474/Odor_potency_of_aroma_compounds_in_Riesling_and_Vidal_blanc_table_wines_and_icewines_by_gas_chromatography_olfactometry_mass_spectrometry_ L2 - https://doi.org/10.1021/jf203314j DB - PRIME DP - Unbound Medicine ER -