Determination of Selected Aromas in Marquette and Frontenac Wine Using Headspace-SPME Coupled with GC-MS and Simultaneous Olfactometry

Abstract

Understanding the aroma profile of wines made from cold climate grapes is needed to help winemakers produce quality aromatic wines. The current study aimed to add to the very limited knowledge of aroma-imparting compounds in wines made from the lesser-known Frontenac and Marquette cultivars. Headspace solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) with simultaneous olfactometry was used to identify and quantify selected, aroma-imparting volatile organic compounds (VOC) in wines made from grapes harvested at two sugar levels (22 • Brix and 24 • Brix). Aroma-imparting compounds were determined by aroma dilution analysis (ADA). Odor activity values (OAV) were also used to aid the selection of aroma-imparting compounds. Principal component analysis and hierarchical clustering analysis indicated that VOCs in wines produced from both sugar levels of Marquette grapes are similar to each other, and more similar to wines produced from Frontenac grapes harvested at 24 • Brix. Selected key aroma compounds in Frontenac and Marquette wines were ethyl hexanoate, ethyl isobutyrate, ethyl octanoate, and ethyl butyrate. OAVs >1000 were reported for three aroma compounds that impart fruity aromas to the wines. This study provides evidence that aroma profiles in Frontenac wines can be influenced by timing of harvesting the berries at different Brix. Future research should focus on whether this is because of berry development or accumulation of aroma precursors and sugar due to late summer dehydration. Simultaneous chemical and sensory analyses can be useful for the understanding development of aroma profile perceptions for wines produced from cold-climate grapes.

Effects of Harvest Time on the Aroma of White Wines Made from Cold-Hardy Brianna and Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry

“…SPME has been used to quantify volatile by-products in industrial ethanol [25], volatile cogeners in food-grade ethanol [23], and volatile odor-active compounds in cold-hardy wines made from Marquette and Frontenac [22] and even used to characterize street drug aromas [26,27,28]. Odor-active compounds in wine headspace must be extracted quickly and efficiently in order to minimize the effects of oxidation on the wine aroma profile.…”

“…A 10 mL glass amber vial with a magnetic screw top and polytetrafluoroethylene (PTFE)-lined septum was used. Undiluted wine samples and serial dilutions of wine samples in model wine (4 mL total volume) were prepared using dilution factors of 2, 4, 8, 16, and 32 [22]. The model wine was 5 mg/mL of potassium bitartrate in 12% ethanol in water.…”

“…Since ethanol was expected to be present in each sample, the intensity of ethanol was assigned as 50 on a 1 to 100 intensity scale. This process has been described in detail elsewhere [22,23].…”

Quantification of VOC Emissions from Carbonized Refuse-Derived Fuel Using Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

“…Measurements of VOCs were made using headspace (HS) solid-phase microextraction (SPME) technology for gas extraction and gas chromatography coupled with mass spectrometry (GC-MS) (Palo Alto, CA, USA) for analyses. SPME technology combines sampling and sample preparation and is suited for exploratory qualitative and quantitative work on VOC emissions from a wide range of sources such as contaminated soils [20,21], decaying animal carcasses [22,23], fermentation by-products in beverages and aromas in wines [24,25], biological fluids and gases [26,27,28,29,30]. A comprehensive review of SPME applications to food and environmental analysis was published by Merkle et al [31].…”

Aromatic Characterization of New White Wine Varieties Made from Monastrell Grapes Grown in South-Eastern Spain

“…Generally, the esters with the higher concentrations in our wines were 3-methyl-1-butanol acetate, ethyl octanoate, and ethyl hexanoate during both seasons studied. Several descriptors are associated with them; for instance, 3-methyl-1-butanol acetate is related with the positive attribute of "banana" [24], and ethyl hexanoate with apple peel and fruity aromas [47], and finally, ethyl octanoate is related with fruity, banana, or pineapple aromas [36]. Furthermore, it is known that ethyl dodecanoate, ethyl tetradecanoate, and ethyl hexadecanoate impart sweet, waxy, and creamy aromas to the wines [48].…”