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Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines.
Molecules. 2020 Jan 09; 25(2)M

Abstract

Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines' volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction techniques and gas chromatographic analysis. Then, a bipartite network-based approach consisting of two different nodes was built, one with 19 aroma descriptors, and the other with the corresponding volatile compound(s). To construct the aroma networks, the odor active values were calculated for each determined compound and combined with the bipartite network. Finally, the aroma network of each wine was compared with sensory descriptive analysis. The analysis of the specific aroma network of each wine revealed that Sauvignon Blanc and Arinto white wines present higher fruity (esters) and sweet notes (esters and C13 norisoprenoids) than Bical wine. Sauvignon Blanc also exhibits higher toasted aromas (thiols) while Arinto and Bical wines exhibit higher flowery (C13 norisoprenoids) and herbaceous notes (thiols), respectively. For red wines, sweet fruit aromas are the most abundant, especially for Touriga Nacional. Castelão and Touriga Nacional wines also present toasted aromas (thiols). Baga and Castelão wines also exhibit fusel/alcohol notes (alcohols). The proposed approach establishes a chemical aroma fingerprint (aroma ID) for each type of wine, which may be further used to estimate wine aroma characteristics by projection of the volatile composition on the aroma network.

Links

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Authors+Show Affiliations

Petronilho S
QOPNA & LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal.
Lopez R
Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Analytical Chemistry Department, Faculty of Sciences, University of Zaragoza, E-50009 Zaragoza, Spain.
Ferreira V
Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Analytical Chemistry Department, Faculty of Sciences, University of Zaragoza, E-50009 Zaragoza, Spain.
Coimbra MA
QOPNA & LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal.
Rocha SM
QOPNA & LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal.

MeSH

Chromatography, GasFruitGas Chromatography-Mass SpectrometryHumansNorisoprenoidsOdorantsPortugalSulfhydryl CompoundsVitisVolatile Organic CompoundsWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31936556

Citation

Petronilho, Sílvia, et al. "Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: a Case Study of Portuguese Wines." Molecules (Basel, Switzerland), vol. 25, no. 2, 2020.
Petronilho S, Lopez R, Ferreira V, et al. Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines. Molecules. 2020;25(2).
Petronilho, S., Lopez, R., Ferreira, V., Coimbra, M. A., & Rocha, S. M. (2020). Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines. Molecules (Basel, Switzerland), 25(2). https://doi.org/10.3390/molecules25020272
Petronilho S, et al. Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: a Case Study of Portuguese Wines. Molecules. 2020 Jan 9;25(2) PubMed PMID: 31936556.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines. AU - Petronilho,Sílvia, AU - Lopez,Ricardo, AU - Ferreira,Vicente, AU - Coimbra,Manuel A, AU - Rocha,Sílvia M, Y1 - 2020/01/09/ PY - 2019/11/16/received PY - 2019/12/24/revised PY - 2020/01/06/accepted PY - 2020/1/16/entrez PY - 2020/1/16/pubmed PY - 2020/10/10/medline KW - aroma network KW - aroma sensory analysis KW - gas chromatography KW - monovarietal wines KW - volatile compounds JF - Molecules (Basel, Switzerland) JO - Molecules VL - 25 IS - 2 N2 - Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines' volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction techniques and gas chromatographic analysis. Then, a bipartite network-based approach consisting of two different nodes was built, one with 19 aroma descriptors, and the other with the corresponding volatile compound(s). To construct the aroma networks, the odor active values were calculated for each determined compound and combined with the bipartite network. Finally, the aroma network of each wine was compared with sensory descriptive analysis. The analysis of the specific aroma network of each wine revealed that Sauvignon Blanc and Arinto white wines present higher fruity (esters) and sweet notes (esters and C13 norisoprenoids) than Bical wine. Sauvignon Blanc also exhibits higher toasted aromas (thiols) while Arinto and Bical wines exhibit higher flowery (C13 norisoprenoids) and herbaceous notes (thiols), respectively. For red wines, sweet fruit aromas are the most abundant, especially for Touriga Nacional. Castelão and Touriga Nacional wines also present toasted aromas (thiols). Baga and Castelão wines also exhibit fusel/alcohol notes (alcohols). The proposed approach establishes a chemical aroma fingerprint (aroma ID) for each type of wine, which may be further used to estimate wine aroma characteristics by projection of the volatile composition on the aroma network. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/31936556/Revealing_the_Usefulness_of_Aroma_Networks_to_Explain_Wine_Aroma_Properties:_A_Case_Study_of_Portuguese_Wines_ DB - PRIME DP - Unbound Medicine ER -