TY - JOUR T1 - Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach. AU - Marcq,Pauline, AU - Schieberle,Peter, Y1 - 2015/05/08/ PY - 2015/4/30/entrez PY - 2015/4/30/pubmed PY - 2015/10/30/medline KW - AEDA KW - GC−O KW - OAV KW - aroma recombinate KW - ethyl (2S,3S)-2-hydroxy-3-methylpentanoate KW - static headspace−olfactometry SP - 4761 EP - 70 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 63 IS - 19 N2 - An aroma extract dilution analysis (AEDA) carried out on the volatile fraction isolated by extraction/solvent-assisted flavor evaporation (SAFE) distillation from a commercial Amontillado sherry wine revealed 37 odor-active compounds with flavor dilution (FD) factors in the range of 16-4096. Among them, 2-phenylethanol (flowery, honey-like) and ethyl methylpropanoate (fruity) showed the highest FD factors, followed by ethyl (2S,3S)-2-hydroxy-3-methylpentanoate (fruity) reported for the first time in sherry wine. A total of 36 aroma-active compounds located by AEDA were then quantitated by a stable isotope dilution assay, and their odor activity values (OAVs; ratio of concentration to odor threshold) were calculated. The highest OAV was displayed by 1,1-diethoxyethane (2475; fruity), followed by 2- and 3-methylbutanals (574; malty) and methylpropanal (369; malty). Aroma reconstitution experiments and a comparative aroma profile analysis revealed that the entire orthonasal aroma profile of the Amontillado sherry wine could be closely mimicked. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/25921555/Characterization_of_the_key_aroma_compounds_in_a_commercial_Amontillado_sherry_wine_by_means_of_the_sensomics_approach_ DB - PRIME DP - Unbound Medicine ER -