Characterization of Odorants in Chardonnay Marc Skins

Abstract

Chardonnay marc, consisting of grape skins, seeds, and stems, is a coproduct of grape juice production for Chardonnay wine making. The discovery that marc contains a rich source of health-promoting molecules has led to its growing popularity as a flavorful healthy food ingredient. However, the odorants responsible for its pleasant fruity aroma remain unknown. In this study, 35 odorants were identified in Chardonnay marc skins using solvent-assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA). Thirteen odorants were quantitated employing stable isotope dilution assays (SIDAs), and odor activity values (OAVs) were calculated. Odorants with OAVs >1 included 3-methylnonane-2,4-dione (hay, OAV 5800), β-ionone (floral, violets, OAV 2900), (2E,4E)-nona-2,4-dienal (fatty, OAV 1200), β-damascenone (cooked apple, OAV 370), hexanal (green, OAV 260), oct-1-en-3-one (mushroom, OAV 200), linalool (floral, citrus, OAV 61), (2E,4E)-deca-2,4-dienal (fatty, OAV 60), 2phenylethanol (floral, rose, OAV 16), 3-(methylsulfanyl)propanal (potato, OAV 3.7), HDMF (caramel, OAV 2.0), and ethyl octanoate (fruity, OAV 1.1). An odor simulation model prepared using odorants with OAVs >1 sensorially matched the aroma of the Chardonnay marc skins. This investigation establishes a foundation for future studies aimed at determining the contribution of individual Chardonnay marc components (skins, seeds, and stems) to the aroma profile of Chardonnay marc powder and aiding producers in delivering optimal and consistent aroma profiles by region.

Characterization of Key Odorants in Chardonnay Seeds

“…They were then ground and put into 20 mL scintillation vials where trained panelists were asked to compare the intensity of attributes in each of the components (Table ). These attributes were determined by free choice profiling in a previous study determining the odorants in Chardonnay skins . In the current Chardonnay seed study, the panelists agreed that the descriptors from the previous study embodied the aroma of the seed component of the marc.…”

“…Several odorants were identified in the seed sample with an FD factor of 64 including hexanal ( 5 , green), linalool ( 20 , floral-citrus), 3-methylnonane-2,4-dione ( 25 , hay), ( 2E , 4E )-nona-2,4-dienal ( 24 , fatty), and 2-phenylethanol ( 32 , floral-rose) (Figure ). All five of the odorants identified in the seed sample with an FD factor of 64 were also previously identified in Chardonnay skins and occurred in the skin sample with an OAV ≥ 1 . The odorants with an FD factor of 16 included ( Z )-4-heptenal ( 8 , fatty), 3-(methylsulfanyl)propanal ( 17 , potato), (2 E )-non-2-enal ( 19 , green), (2 E ,4 Z )-deca-2,4-dienal ( 26 , fatty), HDMF ( 36 , caramel), and δ-nonalactone ( 38 , coconut).…”

Chardonnay Marc as a New Model for Upcycled Co-products in the Food Industry: Concentration of Diverse Natural Products Chemistry for Consumer Health and Sensory Benefits

“…Accordingly, this collection of odorants was determined to play an important role in the pleasant aroma quality of Chardonnay marc skins. 155 In another recent study applied to the seed component of Chardonnay marc, forty-three odorants were identified including six with flavor dilution (FD) factors ≥64. The odorant with the highest FD factor was (2E,4E)-deca-2,4dienal (fatty) with an FD factor of 1024.…”

“…An odor simulation model prepared using reference odorants with OAVs > 1 was a close match sensorially to the aroma of the Chardonnay marc skins. Accordingly, this collection of odorants was determined to play an important role in the pleasant aroma quality of Chardonnay marc skins . In another recent study applied to the seed component of Chardonnay marc, forty-three odorants were identified including six with flavor dilution (FD) factors ≥64.…”

“…Figure 3. Structures and odor descriptors of odorants identified and quantitated in Chardonnay marc skins with OAVs > 1 155. …”