Chemical markers in the aroma profiles of South Moravian red wine distillates

Abstract

Veverka L., Jelínková M., Hron K., Balík J., Stávek J., Barták P. (2012): Chemical markers in the aroma profiles of South Moravian red wine distillates. Czech J. Food Sci., 30: 369-376. HSSPME-GC/MS method was used to investigate the volatile compounds responsible for varietal character in the aroma of wine distillates made from 16 different red wine grape cultivars: Andre, Blue Frankish, Merlot, Cabernet Moravia, Rubinet, Pinot Noir, Ariana, Alibernet, Laurot, Dornfelder, Blauer Portugieser, Agni, Neronet, Zweigeltrebe, Cabernet Sauvignon, and Domina. The grapes were all grown in the same vineyard in South Moravia, an important viticultural region in the south of the Czech Republic bordering Austria. The isometric log-ratio transformation was used to compute variances prior to statistical analysis, and a compositional biplot was used to interpret the data and identify the main chemical markers. A comparison of the key terpenoids present in the aroma profiles indicated that these were consistent with the known relationships between the cultivars based on their parentage. There were similarities in the terpenoid elements of the aroma profiles of Blue Frankish and its relatives Andre, Laurot, Agni, and Zweigeltrebe, which are dominated by (Z)-linalool oxide, linalool, isoborneol, terpinen-4-ol and α-terpineol. On the other hand, the aroma profiles of Pinot Noir, Blauer Portugieser, Cabernet Sauvignon and their related hybrids are dominated by o-cymene, limonene, (e)-sabinyl acetate, and (e)-calamenene.

Analysis of the Volatile Organic Compound Fingerprint of Greek Grape Marc Spirits of Various Origins and Traditional Production Styles

“…Anise is a plant native to the Middle East that has been used since ancient Egypt, and its major volatile compound is anethol, which is responsible for aniseed's fragrant characteristics [29,48,49]. Anethol was found in very high concentration in Limnos samples, followed by aniseed Muscat samples from Macedonia, while estragole, menthol, 4-anisaldehyde, p-anisaldehyde diethyl acetal, alpha-himachalene, gamma- o-Cymene [34,40,41], alpha-pinene [42][43][44], beta-myrcene [21], D-limonene [21,45], ylangene [18,29], alpha-cedrene [46] and alpha-terpinene [14,29] were detected mostly in Muscat, Muscat of Alexandria and Merlot wines, grape musts, and spirits, as they are characteristic metabolites of these cultivar grapes; however, in this study, their concentration was found to be over 50-fold higher in some Muscat grape marc spirit samples originated from Macedonia. Caryophyllene has been previously found in Cabernet Sauvignon berries [47], while Garcia-Martin et al [35] found terpenols in orujo samples and Giannetti et al [14] and Lukic et al [19] detected terpenes, such as alpha-terpinene, p-cymene, alpha-cubebene, and alpha-calacorene in several European spirit samples.…”

“…Headspace Solid Phase Microextraction (HS-SPME) is a cutting-edge approach for analyzing aroma and volatile compounds because it is a simple, effective, and less expensive extraction process that requires limited solvent manipulation, and it is easily automated if a specific SPME autosampler is provided [7,34]. SPME is the most commonly used sample preparation procedure for the detection of volatile and semi-volatile metabolites in distillate samples.…”

Applying compositional data methodology to nutritional epidemiology

“…16 In the broadly defined field of nutrition science, compositional data methodologies have been sparsely applied in the context of agriculture studies concerning food/plant nutrients content. [17][18][19] To date, there has been only one report of the use of compositional data techniques in the nutritional epidemiology setting. 20…”