1. Characterization of key-aroma compounds of botrytized wines, influence of grape botrytization
- Author
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Philippe Darriet, Denis Dubourdieu, Elise Sarrazin, Oenologie (UMRO), and Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)
- Subjects
VOLATILE COMPOUNDS ,[SDV]Life Sciences [q-bio] ,01 natural sciences ,Analytical Chemistry ,chemistry.chemical_compound ,0404 agricultural biotechnology ,GC-O ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering ,Food science ,Aroma ,Wine ,Phenylacetaldehyde ,biology ,Methional ,SAUTERNES-TYPES BOTRYTIZED WINES ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,General Medicine ,biology.organism_classification ,040401 food science ,Furaneol ,0104 chemical sciences ,Sotolon ,Norfuraneol ,chemistry ,[SDE]Environmental Sciences ,GC-MS ,Gas chromatography–mass spectrometry ,Food Science - Abstract
International audience; Botrytized wines (BW) are famous for their distinctive, complex aromas. To date, only a few studies have analysed the volatile compounds involved in their typical flavours. In this paper, GC-O was applied to BW and dry white wines (DW) made from the same grape varieties to characterize the main odorants responsible for their sensory differences. Surprisingly, only two odorous zones, with grapefruit or curry nuances, were apparently specific to BW. However, GC-AEDA revealed important differences in the FD values between BW and DW, making it possible to screen potent odorants of BW, such as 3-mercaptohexan-1-ol, homofuraneol®, furaneol®, sotolon, methional, and phenylacetaldehyde. GC-MS quantification of homofuraneol®, furaneol®, norfuraneol®, phenylacetaldehyde, and methional in 14 BW, mostly at levels above their perception thresholds, confirmed their contribution to the aroma of BW. Increased concentrations of some of these odorants in BW were shown to be associated with grape botrytization, partially through the desiccation process.
- Published
- 2007
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