Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry

López, Ricardo; Ezpeleta, Elena; Sánchez, Irene; Cacho, Juan

doi:10.1016/j.foodchem.2004.01.025

Cited by 109 publications

(76 citation statements)

References 34 publications

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“…The most abundant was 2-phenylethanol; its concentration increased during storage in bottles. This effect is related to the hydrolysis of 2-phenylethyl acetate and of its glucoside precursors, as was previously demonstrated (Lopez, Ezpeleta, Sanchez, Cacho, & Ferreira, 2004). The content of benzyl alcohol, 1-pentanol and 1-octanol decreased dramatically during the storage of wine in bottles; this fact has been described (Laurent, Henick-Kling, & Acree, 1994), and it may be considered a consequence of the activity of residual lactic bacteria during storage in bottles.…”

Section: Analysis Of Volatile and Phenolic Compoundssupporting

confidence: 63%

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

Añón

López

Hernando³

et al. 2014

Food Chemistry

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The effects of five technological procedures and of the contents of total anthocyanins and condensed tannins on 19 fermentation-related aroma compounds of young red Mencia wines were studied. Multifactor ANOVA revealed that levels of those volatiles changed significantly over the length of storage in bottles and, to a lesser extent, due to other technological factors considered; total anthocyanins and condensed tannins also changed significantly as a result of the five practices assayed. Five aroma compounds possessed an odour activity value >1 in all wines, and another four in some wines. Linear correlation among volatile compounds and general phenolic composition revealed that total anthocyanins were highly related to 14 different aroma compounds. Multifactor ANOVA, considering the content of total anthocyanins as a sixth random factor, revealed that this parameter affected significantly the contents of ethyl lactate, ethyl isovalerate, 1-pentanol and ethyl octanoate. Thus, the aroma of young red Mencia wines may be affected by levels of total anthocyanins.

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Section: Analysis Of Volatile and Phenolic Compoundssupporting

confidence: 63%

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

Añón

López

Hernando³

et al. 2014

Food Chemistry

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“…These compounds may exist in all varieties below the current level of detection. Previous studies have reported guaiacol as a glycoside in the berries of Tempranillo, Grenache (Lopez et al 2004), Shiraz (Wirth et al 2001), Merlot (Sefton 1998) and in Chardonnay juice (Hayasaka et al 2010).…”

Section: Discussionmentioning

confidence: 97%

Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates

Singh¹,

Chong

Pitt³

et al. 2011

Australian Journal of Grape and Wine Research

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Background and Aims: Taint in smoke-exposed grapes have been associated with elevated levels of guaiacol and 4-methylguaiacol. Previous research has reported guaiacol and 4-methylguaiacol in both fruits and wines. In some cases, these compounds were not detected, or were detected at low levels in the fruit while high levels were subsequently identified during or after winemaking. Later research indicated that this was due to the presence of glycosidic conjugates. Here we report a method for the routine analysis of guaiacol and 4-methylguaiacol released after acid hydrolysis of glycoside precursors. Methods and Results: Chardonnay, Merlot, Shiraz, Sangiovese and Cabernet Sauvignon fruits were collected following bushfire events in 2006-2007 in the King Valley wine region of NE Victoria, Australia. Gas chromatography-mass spectrometry (GC-MS) was used to detect free guaiacol and 4-methylguaiacol in both fruits and wines. Low levels of free and bound forms were present in fruit not exposed to smoke. Substantial levels of free guaiacol and 4-methylguaiacol were detected in the wines made from the smoke-affected fruits. These compounds increased during bottle storage. Acid hydrolysis of wines and berries resulted in a several-fold increase in free guaiacol and 4-methylguaiacol. Conclusions:The validated GC-MS method is suitable for monitoring free and glycosidically bound guaiacol and 4-methylguaiacol after acid hydrolysis in both fruits and wines. Acid hydrolysis of wines provided evidence that bound volatiles, most probably glycosidically, act as reserve for guaiacol and 4-methylguaiacol, which are released during ageing of wines. Significance of the Study: This is the first study published in a refereed journal to demonstrate that smoke taint-associated volatiles increase during ageing of wine and bound forms of guaiacol and 4-methylguaiacol represent an aroma reserve for smoke taint in ageing/bottled wines.

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“…These results 307 suggest that small amounts of the phenolic glycosides are naturally present in grapes 308 and are released during yeast fermentation or aging of bottled wines. Previous studies 309 have reported glycosides of guaiacol in the berries of Tempranillo, Grenache [34], 310…”

Section: Determination Of Volatile Compounds In Wines 279mentioning

confidence: 95%

A GC-MS Based Analytical Method for Detection of Smoke Taint Associated Phenols in Smoke Affected Wines

Singh¹,

Zerihun²,

Kelly³

et al. 2012

CBC

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Guaiacol and 4-methylguaiacol are routinely used as markers to determine extent of 28 smoke impact on winegrapes and wines. However, smoke contains a complex group 29 of compounds which may contribute to smoke taint in winegrapes and wine. In this 30 study, a gas chromatography-mass spectrometry (GC-MS) based analytical method 31 was developed and validated for the profiling of various smoke taint compounds in 32 wines made from smoke affected fruit. A total of 22 analytes were separated and 33 identified in the GC-MS chromatogram, all of which were selected to evaluate the 34 samples and precision of the method. The GC-MS method showed good 35 repeatability/reproducibility with intra-and inter-day relative standard deviation 36 (RSD) of ±14%. The method was used to demonstrate that the smoked grapes and 37 resultant wines, compared to unsmoked wines, contained significantly enhanced 38 levels of guaiacol and 4-methylguaiacol along with other lignin derived phenols such 39 as cresols and syringol. In smoke affected grapes and young wines, volatile phenols 40 exist as glyco-conjugates (potential taint) which hydrolyse slowly leading to 41 unacceptable levels of taint accumulation in wine during storage. The GC-MS method 42 reported here, in conjunction with the optimised acid hydrolysis of phenol glyco-43 conjugates, was successfully used to determine potential levels of smoke taint 44 compounds in wines. Thus, the method can be used for screening smoke exposed 45 grapes for potential taint levels prior to wine making. The results presented here 46 highlight the need to include an array of smoke derived phenols to develop a complete 47 picture of smoke taint and associated aroma in affected grapes and wines. 48

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Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry

Cited by 109 publications

References 34 publications

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates

A GC-MS Based Analytical Method for Detection of Smoke Taint Associated Phenols in Smoke Affected Wines

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