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Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines.
J Agric Food Chem. 2018 Mar 21; 66(11):2838-2850.JA

Abstract

A 'stone fruit' aroma is important in many white wine varieties and styles, but little is known about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay wines that featured 'stone fruit' aroma attributes were selected by a panel of wine experts. The selected wines were characterized by sensory descriptive analysis and detailed volatile chemical composition analyses. This comprehensive data also allowed Viognier wine to be profiled for the first time. By partial least-squares regression, several esters and fatty acids and benzaldehyde were indicated as contributing to the 'peach' attribute; however, a reconstitution sensory study was unsuccessful in mimicking this attribute. A mixture of γ-lactones, monoterpenes, and aldehydes were positively correlated to the 'apricot' aroma, which were generally higher in the Viognier wines. Reconstitution studies confirmed that the monoterpenes linalool, geraniol, and nerol were the most important compounds for the mixture being perceived as having an 'apricot' aroma.

Authors+Show Affiliations

The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) SA 5064 , Australia. School of Pharmacy and Medical Science , University of South Australia , G.P.O Box 2471, Adelaide , SA 5001 , Australia.The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) SA 5064 , Australia.The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) SA 5064 , Australia.The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) SA 5064 , Australia.School of Pharmacy and Medical Science , University of South Australia , G.P.O Box 2471, Adelaide , SA 5001 , Australia.Unité de Recherche Œnologie EA 4577, ISVV , University of Bordeaux , Villenave d'Ornon cedex 33882 , France. USC Œnologie, ISVV , INRA , Villenave d'Ornon cedex 33882 , France.The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) SA 5064 , Australia.The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) SA 5064 , Australia. School of Pharmacy and Medical Science , University of South Australia , G.P.O Box 2471, Adelaide , SA 5001 , Australia.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29485286

Citation

Siebert, Tracey E., et al. "Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines." Journal of Agricultural and Food Chemistry, vol. 66, no. 11, 2018, pp. 2838-2850.
Siebert TE, Barker A, Pearson W, et al. Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines. J Agric Food Chem. 2018;66(11):2838-2850.
Siebert, T. E., Barker, A., Pearson, W., Barter, S. R., de Barros Lopes, M. A., Darriet, P., Herderich, M. J., & Francis, I. L. (2018). Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines. Journal of Agricultural and Food Chemistry, 66(11), 2838-2850. https://doi.org/10.1021/acs.jafc.7b05343
Siebert TE, et al. Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines. J Agric Food Chem. 2018 Mar 21;66(11):2838-2850. PubMed PMID: 29485286.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines. AU - Siebert,Tracey E, AU - Barker,Alice, AU - Pearson,Wes, AU - Barter,Sheridan R, AU - de Barros Lopes,Miguel A, AU - Darriet,Philippe, AU - Herderich,Markus J, AU - Francis,I Leigh, Y1 - 2018/02/27/ PY - 2018/2/28/pubmed PY - 2018/4/13/medline PY - 2018/2/28/entrez KW - PLS regression KW - Viognier and Chardonnay KW - apricot KW - aroma composition KW - aroma reconstitution KW - peach KW - sensory descriptive analysis KW - stone fruit KW - wine SP - 2838 EP - 2850 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 66 IS - 11 N2 - A 'stone fruit' aroma is important in many white wine varieties and styles, but little is known about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay wines that featured 'stone fruit' aroma attributes were selected by a panel of wine experts. The selected wines were characterized by sensory descriptive analysis and detailed volatile chemical composition analyses. This comprehensive data also allowed Viognier wine to be profiled for the first time. By partial least-squares regression, several esters and fatty acids and benzaldehyde were indicated as contributing to the 'peach' attribute; however, a reconstitution sensory study was unsuccessful in mimicking this attribute. A mixture of γ-lactones, monoterpenes, and aldehydes were positively correlated to the 'apricot' aroma, which were generally higher in the Viognier wines. Reconstitution studies confirmed that the monoterpenes linalool, geraniol, and nerol were the most important compounds for the mixture being perceived as having an 'apricot' aroma. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/29485286/Volatile_Compounds_Related_to_'Stone_Fruit'_Aroma_Attributes_in_Viognier_and_Chardonnay_Wines_ DB - PRIME DP - Unbound Medicine ER -