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Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches.
J Chromatogr A. 2021 Jan 25; 1637:461803.JC

Abstract

Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) has been very useful in identifying aroma compounds from within the complex matrix of wine. Supplementary separation can be required to overcome co-elution of volatiles or other sensory-directed chromatographic strategies are needed, including multidimensional chromatography and preparative fraction collection coupled to GC. Studies investigating 'overripe orange' aroma in sweet Sauternes wine and the similar 'apricot' aroma in Viognier wine were conducted. Wines with the targeted aroma attributes were selected and concentrated wine extracts prepared. GC-O found no individual aroma compounds with the targeted aroma attribute. Semi-preparative HPLC was used to obtain less complex fractions of the wine extracts. The fractions were eluted in water/ethanol and, therefore, could be smelled directly. Fractions with the targeted aroma character were further resolved by GC-preparative fraction collection (GC-PFC). Recombinational GC-PFC demonstrated the importance of the components within a 4 min preparative GC fraction to the 'overripe orange' aroma of typical Bordeaux dessert wine. In Viognier wine, monoterpenes linalool, α-terpineol and geraniol as well as benzaldehyde were found to be associated with the 'apricot' character. Thus, several wine aroma compounds interact for these specific aromas to be perceived. This sensory-led combination of separation techniques is a powerful tool for the identification of key compounds responsible for specific aromas across the wine and beverage industries.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Siebert TE
The Australian Wine Research Institute, PO 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; University of Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France. Electronic address: tracey.siebert@awri.com.au.
Stamatopoulos P
University of Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France.
Francis IL
The Australian Wine Research Institute, PO 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.
Darriet P
University of Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France.

MeSH

Chromatography, High Pressure LiquidFemaleGas Chromatography-Mass SpectrometryHumansMonoterpenesOdorantsVolatile Organic CompoundsWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33383243

Citation

Siebert, Tracey E., et al. "Sensory-directed Characterisation of Distinctive Aromas of Sauternes and Viognier Wines Through Semi-preparative Liquid Chromatography and Gas Chromatography Approaches." Journal of Chromatography. A, vol. 1637, 2021, p. 461803.
Siebert TE, Stamatopoulos P, Francis IL, et al. Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches. J Chromatogr A. 2021;1637:461803.
Siebert, T. E., Stamatopoulos, P., Francis, I. L., & Darriet, P. (2021). Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches. Journal of Chromatography. A, 1637, 461803. https://doi.org/10.1016/j.chroma.2020.461803
Siebert TE, et al. Sensory-directed Characterisation of Distinctive Aromas of Sauternes and Viognier Wines Through Semi-preparative Liquid Chromatography and Gas Chromatography Approaches. J Chromatogr A. 2021 Jan 25;1637:461803. PubMed PMID: 33383243.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches. AU - Siebert,Tracey E, AU - Stamatopoulos,Panagiotis, AU - Francis,I Leigh, AU - Darriet,Philippe, Y1 - 2020/12/16/ PY - 2020/10/05/received PY - 2020/11/08/revised PY - 2020/12/11/accepted PY - 2021/1/1/pubmed PY - 2021/2/9/medline PY - 2020/12/31/entrez KW - GC preparative fraction collection KW - HPLC fractionation KW - Sensory-directed KW - Wine aroma SP - 461803 EP - 461803 JF - Journal of chromatography. A JO - J Chromatogr A VL - 1637 N2 - Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) has been very useful in identifying aroma compounds from within the complex matrix of wine. Supplementary separation can be required to overcome co-elution of volatiles or other sensory-directed chromatographic strategies are needed, including multidimensional chromatography and preparative fraction collection coupled to GC. Studies investigating 'overripe orange' aroma in sweet Sauternes wine and the similar 'apricot' aroma in Viognier wine were conducted. Wines with the targeted aroma attributes were selected and concentrated wine extracts prepared. GC-O found no individual aroma compounds with the targeted aroma attribute. Semi-preparative HPLC was used to obtain less complex fractions of the wine extracts. The fractions were eluted in water/ethanol and, therefore, could be smelled directly. Fractions with the targeted aroma character were further resolved by GC-preparative fraction collection (GC-PFC). Recombinational GC-PFC demonstrated the importance of the components within a 4 min preparative GC fraction to the 'overripe orange' aroma of typical Bordeaux dessert wine. In Viognier wine, monoterpenes linalool, α-terpineol and geraniol as well as benzaldehyde were found to be associated with the 'apricot' character. Thus, several wine aroma compounds interact for these specific aromas to be perceived. This sensory-led combination of separation techniques is a powerful tool for the identification of key compounds responsible for specific aromas across the wine and beverage industries. SN - 1873-3778 UR - https://www.unboundmedicine.com/medline/citation/33383243/Sensory_directed_characterisation_of_distinctive_aromas_of_Sauternes_and_Viognier_wines_through_semi_preparative_liquid_chromatography_and_gas_chromatography_approaches_ DB - PRIME DP - Unbound Medicine ER -