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Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique.
Molecules. 2021 May 26; 26(11)M

Abstract

Sensory interactions exist between 3-alkyl-2-methoxypyrazines and various volatiles in wines. In this study, the binary blending of Cabernet Franc wines containing high levels of MPs and three monovarietal red wines with two proportions was conducted after fermentation. Volatiles were detected by gas chromatography-mass spectrometry (GC-MS), and wines were evaluated by quantitative descriptive analysis at three-month intervals during six-month bottle aging. Results showed blending wines exhibited lower intensity of 'green pepper', especially CFC samples blended by Cabernet Sauvignon wines with an even higher concentration of 3-isobutyl-2-methoxypyrazine (IBMP). Based on Pearson correlation analysis, acetates could promote the expression of 'tropical fruity' and suppress 'green pepper' caused by IBMP. Positive correlation was observed among 'green pepper', 'herbaceous', and 'berry'. The concentration balance between IBMP and other volatiles associated with 'green pepper' and fruity notes was further investigated through sensory experiments in aroma reconstitution. Higher pleasant fruity perception was obtained with the concentration proportion of 1-hexanol (1000 μg/L), isoamyl acetate (550 μg/L), ethyl hexanoate (400 μg/L), and ethyl octanoate (900 μg/L) as in CFC samples. Blending wines with proper concentration of those volatiles would be efficient to weaken 'green pepper' and highlight fruity notes, which provided scientific theory on sensory modification of IBMP through blending technique.

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Authors+Show Affiliations

Ling M
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Zhou Y
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Lan Y
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Cheng C
Xinjiang CITIC Guoan Wine Co. Ltd., Manasi, Changji 832200, China.
Wu G
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Duan C
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Shi Y
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.

MeSH

AcetatesAdultFemaleFood AnalysisFruitGas Chromatography-Mass SpectrometryHumansMaleOdorantsPrincipal Component AnalysisPyrazinesReproducibility of ResultsVitisVolatile Organic CompoundsVolatilizationWineYoung Adult

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34073256

Citation

Ling, Mengqi, et al. "Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines Through Blending Technique." Molecules (Basel, Switzerland), vol. 26, no. 11, 2021.
Ling M, Zhou Y, Lan Y, et al. Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique. Molecules. 2021;26(11).
Ling, M., Zhou, Y., Lan, Y., Cheng, C., Wu, G., Duan, C., & Shi, Y. (2021). Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique. Molecules (Basel, Switzerland), 26(11). https://doi.org/10.3390/molecules26113172
Ling M, et al. Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines Through Blending Technique. Molecules. 2021 May 26;26(11) PubMed PMID: 34073256.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique. AU - Ling,Mengqi, AU - Zhou,Yu, AU - Lan,Yibin, AU - Cheng,Chifang, AU - Wu,Guangfeng, AU - Duan,Changqing, AU - Shi,Ying, Y1 - 2021/05/26/ PY - 2021/04/12/received PY - 2021/05/21/revised PY - 2021/05/21/accepted PY - 2021/6/2/entrez PY - 2021/6/3/pubmed PY - 2021/7/13/medline KW - 3-isobutyl-2-methoxypyrazines KW - GC-MS KW - aroma modification KW - bottle aging KW - sensory interaction KW - volatile compounds KW - wine blending JF - Molecules (Basel, Switzerland) JO - Molecules VL - 26 IS - 11 N2 - Sensory interactions exist between 3-alkyl-2-methoxypyrazines and various volatiles in wines. In this study, the binary blending of Cabernet Franc wines containing high levels of MPs and three monovarietal red wines with two proportions was conducted after fermentation. Volatiles were detected by gas chromatography-mass spectrometry (GC-MS), and wines were evaluated by quantitative descriptive analysis at three-month intervals during six-month bottle aging. Results showed blending wines exhibited lower intensity of 'green pepper', especially CFC samples blended by Cabernet Sauvignon wines with an even higher concentration of 3-isobutyl-2-methoxypyrazine (IBMP). Based on Pearson correlation analysis, acetates could promote the expression of 'tropical fruity' and suppress 'green pepper' caused by IBMP. Positive correlation was observed among 'green pepper', 'herbaceous', and 'berry'. The concentration balance between IBMP and other volatiles associated with 'green pepper' and fruity notes was further investigated through sensory experiments in aroma reconstitution. Higher pleasant fruity perception was obtained with the concentration proportion of 1-hexanol (1000 μg/L), isoamyl acetate (550 μg/L), ethyl hexanoate (400 μg/L), and ethyl octanoate (900 μg/L) as in CFC samples. Blending wines with proper concentration of those volatiles would be efficient to weaken 'green pepper' and highlight fruity notes, which provided scientific theory on sensory modification of IBMP through blending technique. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/34073256/Modification_of_Sensory_Expression_of_3_Isobutyl_2_methoxypyrazine_in_Wines_through_Blending_Technique_ DB - PRIME DP - Unbound Medicine ER -