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Chemical and sensory profiles of rosé wines from Australia.
Food Chem. 2016 Apr 01; 196:682-93.FC

Abstract

The appeal of rosé wine is attributable to its sensory profiles and underlying chemical composition, which are determined by viticultural and oenological inputs. This study provided the first insight into the sensory attributes and volatile profiles of Australian rosé wines. An HS-SPME-GC-MS method and a recently developed HPLC-MS/MS method were used to quantify 51 volatile compounds, including 4 potent sulfur compounds, in 26 commercial rosé wines. Descriptive analysis on all wines was undertaken and the sensory results were correlated with quantitative chemical data to explore relationships between wine composition and sensory profiles. Based on odour activity values, esters were prominent aroma volatiles, and β-damascenone, 3-methylbutyl acetate, ethyl hexanoate and 3-MHA were deemed to be important, in accord with other studies. Wines were described with terms ranging from developed, spicy and savoury to fresh green, citrus, tropical fruit, floral and confectionery.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Wang J
School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia.
Capone DL
The Australian Wine Research Institute (AWRI), PO Box 197, Glen Osmond, South Australia 5064, Australia.
Wilkinson KL
School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia.
Jeffery DW
School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia. Electronic address: david.jeffery@adelaide.edu.au.

MeSH

AustraliaEstersGas Chromatography-Mass SpectrometryHumansNorisoprenoidsOdorantsRosaTandem Mass SpectrometryTasteWine

Pub Type(s)

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

Language

eng

PubMed ID

26593542

Citation

Wang, Jiaming, et al. "Chemical and Sensory Profiles of Rosé Wines From Australia." Food Chemistry, vol. 196, 2016, pp. 682-93.
Wang J, Capone DL, Wilkinson KL, et al. Chemical and sensory profiles of rosé wines from Australia. Food Chem. 2016;196:682-93.
Wang, J., Capone, D. L., Wilkinson, K. L., & Jeffery, D. W. (2016). Chemical and sensory profiles of rosé wines from Australia. Food Chemistry, 196, 682-93. https://doi.org/10.1016/j.foodchem.2015.09.111
Wang J, et al. Chemical and Sensory Profiles of Rosé Wines From Australia. Food Chem. 2016 Apr 1;196:682-93. PubMed PMID: 26593542.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical and sensory profiles of rosé wines from Australia. AU - Wang,Jiaming, AU - Capone,Dimitra L, AU - Wilkinson,Kerry L, AU - Jeffery,David W, Y1 - 2015/10/03/ PY - 2015/06/19/received PY - 2015/09/29/revised PY - 2015/09/29/accepted PY - 2015/11/24/entrez PY - 2015/11/26/pubmed PY - 2016/7/20/medline KW - 3-Mercaptohexan-1-ol (PubChem CID: 521348) KW - 3-Mercaptohexyl acetate (PubChem CID: 518810) KW - 3-Methylbutyl acetate (PubChem CID: 31276) KW - Aroma KW - Descriptive sensory analysis KW - Ethyl 2-methylbutanoate (PubChem CID: 24020) KW - Ethyl 3-methylbutanoate (PubChem CID: 7945) KW - Ethyl butanoate (PubChem CID: 7762) KW - Ethyl decanoate (PubChem CID: 8048) KW - Ethyl hexanoate (PubChem CID: 31265) KW - Ethyl octanoate (PubChem CID: 7799) KW - GC–MS KW - Principal component analysis KW - Quantitative analysis KW - Rosé wine KW - β-Damascenone (PubChem CID: 5366074) SP - 682 EP - 93 JF - Food chemistry JO - Food Chem VL - 196 N2 - The appeal of rosé wine is attributable to its sensory profiles and underlying chemical composition, which are determined by viticultural and oenological inputs. This study provided the first insight into the sensory attributes and volatile profiles of Australian rosé wines. An HS-SPME-GC-MS method and a recently developed HPLC-MS/MS method were used to quantify 51 volatile compounds, including 4 potent sulfur compounds, in 26 commercial rosé wines. Descriptive analysis on all wines was undertaken and the sensory results were correlated with quantitative chemical data to explore relationships between wine composition and sensory profiles. Based on odour activity values, esters were prominent aroma volatiles, and β-damascenone, 3-methylbutyl acetate, ethyl hexanoate and 3-MHA were deemed to be important, in accord with other studies. Wines were described with terms ranging from developed, spicy and savoury to fresh green, citrus, tropical fruit, floral and confectionery. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26593542/Chemical_and_sensory_profiles_of_rosé_wines_from_Australia_ DB - PRIME DP - Unbound Medicine ER -