Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds

King, E. Richard; Osidacz, P.; Curtin, Christopher D.; Bastian, Susan E.P.; Francis, Leigh

doi:10.1111/j.1755-0238.2011.00133.x

Cited by 71 publications

(100 citation statements)

References 40 publications

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“…Surprisingly, a weak correlation (r 2 = 0.37) was obtained when comparing IBMP concentration with the aromatic intensity of the "capsicum" attribute (Lund et al, 2009b). The contribution of other aromatic compounds, such as the varietal thiols, C6-alcohols and dimethyl sulphide, to these types of attributes can be significant in Sauvignon blanc wines and help explain the weak correlation observed previously (Park et al, 1994;Marais et al, 1998;Lund et al, 2009b;King et al, 2011;Van Wyngaard, 2013;Coetzee et al, 2015a).…”

Section: Methoxypyrazinesmentioning

confidence: 82%

“…Combinations containing high concentrations of 4MMP, 3MH and 3MHA not only delivered high intensity ratings for the "cat urine/sweaty" attribute, but also for the "cooked green vegetal" descriptor, thus demonstrating the contribution of the thiols to the 'green' characteristics of a wine (King et al, 2011). Synergism between IBMP and 4MMP has also been reported.…”

Section: Sensory Interaction Studiesmentioning

confidence: 82%

“…Descriptive analysis has been used successfully as a tool to differentiate between Sauvignon blanc wines from different vintages and countries (Lund et al, 2009b;Green et al, 2011). These techniques have also been used to investigate interactions between various compounds in Sauvignon blanc wine (King et al, 2011;Benkwitz et al, 2012a;Coetzee et al, 2015a;2015b), as well as to identify off-flavours in oxidation-spoiled white wines (Silva Ferreira et al, 2003b).…”

Section: Other Carbonyl Compounds and Acetalsmentioning

confidence: 99%

“…Along with methoxypyrazines, volatile thiols are considered to be impact odorants for Sauvignon blanc wines due to the fact that they form part of the typicality of the variety and are highly sought after by consumers (Goniak & Noble, 1987;Rauhut, 1993;Tominaga et al, 2004;Lund et al, 2009b;King et al, 2011). The volatile thiols playing an important role in Sauvignon blanc wine aroma are mainly 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexan-1-ol acetate (3MHA) (Darriet et al, 1995;Tominaga et al, 1996;Coetzee & Du Toit, 2012).…”

Section: Volatile Thiolsmentioning

confidence: 99%

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Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Coetzee

Toit

2015

SAJEV

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Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to oxidation, suggesting that some of the chemical components key to their sensory attributes are strongly modulated by oxygen exposure. Sauvignon blanc is a well-documented example of an oxygen-sensitive wine, and understanding the stability of various compounds is crucial in order to preserve the fresh and fruity characters of Sauvignon blanc wines while preventing the formation of off-odours over a long period of time. Compounds such as the volatile thiols and methoxypyrazines are key aroma compounds responsible for the typical Sauvignon blanc aroma, while other aroma compounds, such as esters, alcohols and acids, can also contribute to the wine aroma. Oxidation-related compounds (such as aldehydes) can occur under certain conditions and it is essential to understand the chemistry behind oxidation to control and manage the development of various characteristics in wine. The sensory interactions occurring between various compounds (both aromatic and non-aromatic) are also important due to enhancing or suppressive effects that can mask certain aroma nuances. This review focuses on the stability of certain compounds of Sauvignon blanc wines during oxidation and ageing and how it affects the aromatic and non-aromatic composition of these wines. ABBREVIATIONS

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Section: Methoxypyrazinesmentioning

confidence: 82%

Section: Sensory Interaction Studiesmentioning

confidence: 82%

Section: Other Carbonyl Compounds and Acetalsmentioning

confidence: 99%

Section: Volatile Thiolsmentioning

confidence: 99%

See 2 more Smart Citations

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Coetzee

Toit

2015

SAJEV

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“…4, the predicted flavour contribution of the total MPs (based on Allen & Lacey, 1998) to the analysed South African wines is given as a function of percentage of the total number of samples. It should be noted that, due to synergistic interactions between various aroma compounds, sensory properties and consumer preference of Sauvignon blanc wines are difficult to predict with great precision (Escudero et al, 2007;King et al, 2011), and the flavour descriptions used in the current context refer to the probable effect that these compounds may have on the aroma of the wines. The predicted flavour descriptions range from below recognition through to overpowering and out of balance, with 18% of the samples falling in the narrow concentration window where their contribution may be regarded as positively favourable to the vegetative Sauvignon blanc wine aroma.…”

Section: Investigation Of the Occurrence Of Mmp And Emp In South Afrimentioning

confidence: 99%

Quantitative Survey of 3-alkyl-2-methoxypyrazines and First Confirmation of 3-ethyl-2-methoxypyrazine in South African Sauvignon blanc Wines

Alberts

Kidd

Stander

et al. 2016

SAJEV

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3-Alkyl-2-methoxypyrazines are important aroma components in Sauvignon blanc wine, contributing to the typical vegetative character associated with the cultivar. The analysis of methoxypyrazines is highly challenging and, as a result, limited quantitative data are available for South African Sauvignon blanc wines. In this study, liquid chromatography-tandem mass spectrometry was applied for the sensitive quantification of the three principal methoxypyrazines in 881 South African Sauvignon blanc wines. The total wine methoxypyrazine concentration exceeded the combined recognition threshold for the vegetative aroma in more than 60% of the samples, demonstrating the involvement of these compounds in the typical aroma of the cultivar. The analytical method was adapted to allow the accurate quantitation and spectral confirmation of 3-ethyl-2-methoxypyrazine in Sauvignon blanc wines for the first time. Concentrations ranged between 1.1 and 4.9 ng/L. Statistically significant relationships between wine methoxypyrazine concentrations and parameters related to the maturity of the grapes and to the climate, as well as geographical origin and vintage, were found.

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Thiols and Related Sulfur Compounds

Waterhouse

Sacks

Jeffery³

2016

Understanding Wine Chemistry

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Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds

Cited by 71 publications

References 40 publications

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Quantitative Survey of 3-alkyl-2-methoxypyrazines and First Confirmation of 3-ethyl-2-methoxypyrazine in South African Sauvignon blanc Wines

Thiols and Related Sulfur Compounds

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