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Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine.
J Agric Food Chem. 2015 Oct 21; 63(41):9103-11.JA

Abstract

This work reports the quantitation and sensory characterization of 1,4-cineole in red wine for the first time. A headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was developed to quantitate 1,4-cineole and 1,8-cineole in 104 commercial Australian red wines. 1,4-Cineole was detected in all of the wines analyzed, with concentrations ranging from 0.023 to 1.6 μg/L. An important varietal effect was observed, with concentrations of 1,4-cineole in Cabernet Sauvignon wines (mean of 0.6 ± 0.3 μg/L) significantly higher than in Shiraz (0.07 ± 0.04 μg/L) and Pinot Noir (0.2 ± 0.2 μg/L) wines. Regional variations of both cineole isomer concentrations have been measured between wines originating from different Australian regions. Sensory studies demonstrated that the addition of 0.54 μg/L 1,4-cineole in a Cabernet Sauvignon wine, to produce a final concentration of 0.63 μg/L, was perceived significantly by a sensory panel (p < 0.05). Descriptive analyses revealed that 1,4-cineole and 1,8-cineole may contribute to the hay, dried herbs, and blackcurrant aromas reported in Australian Cabernet Sauvignon wines and may be potential markers of regional typicality of these wines.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Antalick G
No affiliation info available
Tempère S
Unité de Recherche Oenologie, EA 4577, Institut des Sciences de la Vigne et du Vin (ISVV), Université de Bordeaux , F-33882 Villenave d'Ornon, France. USC 1366 Oenologie, Institut des Sciences de la Vigne et du Vin (ISVV), Institut National de la Recherche Agronomique (INRA) , F-33882 Villenave d'Ornon, France.
Šuklje K
No affiliation info available
Blackman JW
No affiliation info available
Deloire A
No affiliation info available
de Revel G
Unité de Recherche Oenologie, EA 4577, Institut des Sciences de la Vigne et du Vin (ISVV), Université de Bordeaux , F-33882 Villenave d'Ornon, France. USC 1366 Oenologie, Institut des Sciences de la Vigne et du Vin (ISVV), Institut National de la Recherche Agronomique (INRA) , F-33882 Villenave d'Ornon, France.
Schmidtke LM
No affiliation info available

MeSH

AustraliaCyclohexane MonoterpenesIsomerismMonoterpenesOdorantsSmellTasteVitisWine

Pub Type(s)

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

Language

eng

PubMed ID

26434979

Citation

Antalick, Guillaume, et al. "Investigation and Sensory Characterization of 1,4-Cineole: a Potential Aromatic Marker of Australian Cabernet Sauvignon Wine." Journal of Agricultural and Food Chemistry, vol. 63, no. 41, 2015, pp. 9103-11.
Antalick G, Tempère S, Šuklje K, et al. Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine. J Agric Food Chem. 2015;63(41):9103-11.
Antalick, G., Tempère, S., Šuklje, K., Blackman, J. W., Deloire, A., de Revel, G., & Schmidtke, L. M. (2015). Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine. Journal of Agricultural and Food Chemistry, 63(41), 9103-11. https://doi.org/10.1021/acs.jafc.5b03847
Antalick G, et al. Investigation and Sensory Characterization of 1,4-Cineole: a Potential Aromatic Marker of Australian Cabernet Sauvignon Wine. J Agric Food Chem. 2015 Oct 21;63(41):9103-11. PubMed PMID: 26434979.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine. AU - Antalick,Guillaume, AU - Tempère,Sophie, AU - Šuklje,Katja, AU - Blackman,John W, AU - Deloire,Alain, AU - de Revel,Gilles, AU - Schmidtke,Leigh M, Y1 - 2015/10/08/ PY - 2015/10/6/entrez PY - 2015/10/6/pubmed PY - 2016/5/10/medline KW - aromatic herbs KW - monoterpenes KW - red wines KW - typicality SP - 9103 EP - 11 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 63 IS - 41 N2 - This work reports the quantitation and sensory characterization of 1,4-cineole in red wine for the first time. A headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was developed to quantitate 1,4-cineole and 1,8-cineole in 104 commercial Australian red wines. 1,4-Cineole was detected in all of the wines analyzed, with concentrations ranging from 0.023 to 1.6 μg/L. An important varietal effect was observed, with concentrations of 1,4-cineole in Cabernet Sauvignon wines (mean of 0.6 ± 0.3 μg/L) significantly higher than in Shiraz (0.07 ± 0.04 μg/L) and Pinot Noir (0.2 ± 0.2 μg/L) wines. Regional variations of both cineole isomer concentrations have been measured between wines originating from different Australian regions. Sensory studies demonstrated that the addition of 0.54 μg/L 1,4-cineole in a Cabernet Sauvignon wine, to produce a final concentration of 0.63 μg/L, was perceived significantly by a sensory panel (p < 0.05). Descriptive analyses revealed that 1,4-cineole and 1,8-cineole may contribute to the hay, dried herbs, and blackcurrant aromas reported in Australian Cabernet Sauvignon wines and may be potential markers of regional typicality of these wines. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/26434979/Investigation_and_Sensory_Characterization_of_14_Cineole:_A_Potential_Aromatic_Marker_of_Australian_Cabernet_Sauvignon_Wine_ DB - PRIME DP - Unbound Medicine ER -