Impact of matrix variables and expertise of panelists on sensory thresholds of 1,1,6-trimethyl-1,2-dihydronaphthalene known as petrol off-flavor compound in Riesling wines

Ziegler, Michael; Gök, Recep; Bechtloff, Pia; Winterhalter, Peter; Schmarr, Hans-Georg; Fischer, Ulrich

doi:10.1016/j.foodqual.2019.103735

Cited by 18 publications

(30 citation statements)

References 40 publications

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“…Among these, β-damascenone is described by fruity-flowery or baked apple nuances (Kotseridis et al, 1999, Pineau et al, 2007, while 1,1,6-trimethyl-1,2-dihydronaphtalene (TDN) recalls kerosene-like notes (Marais et al, 1992). The latter is particularly present in older Riesling wines (Simpson, 1978;Simpson, 1979;Sacks et al, 2012;Ziegler et al, 2019). Megastigmatrienone is a C 13 -norisopreniod with the smell of spices and tobacco (Slaghenaufi et al, 2016).…”

Section: Volatile Thiols and C 13 -Norisoprenoidsmentioning

confidence: 99%

“…Other monoterpenes Marais et al, 1992;Reynolds et al, 1995;Belancic et al, 1997;Schüttler et al, 2013;Duchêne et al, 2016Bureau et al, 2000Skinkis et al, 2010;Šuklje et al, 2014;Friedel et al, 2016Garde-Cerdan et al, 2015Schüttler et al, 2013Giordano et al, 2013;Savoi et al, 2016 Volatile thiols Darriet et al, 2019;Šuklje et al, 2014Peyrot des Gachons et al, 2005Choné et al, 2006;Lacroux et al, 208;Helwi et al, 2016Peyrot des Gachons et al, 2005Schüttler et al, 2013TDN Marais et al, 1992Kwasniewsky et al, 2010;Ziegler et al, 2019Schultz et al, 1998Gerdes et al, 2001 ;Kwasniewsky et al, 2010Linsenmeier et al, 2007Bindon et al, 2007Schüttler et al, 2013Tabanones Le Menn et al, 2019Le Menn et al, 2019 Other C 13 -norisoprenoids Falçao et al, 2007Marais et al, 1999Yuan et al, 2018 (βdamascenone) Koundouras et al, 2006 Dried fruit aromas Dried fruit aromas Pons et al, 2008;Pons et al, 2017a;Pons et al, 217b;Allamy et al, 2018Allamy et al, 2018 Possible increasing effect when late water deficit leads to dehydration o-aminoacetophenone …”

Section: Methoxypyrazinesmentioning

confidence: 99%

“…Wines from steep slope vineyards with low water holding capacity often show distinctive floral nuances and lack citrus or grapefruit character in years with water deficit, caused by elevated linalool concentrations and lower volatile thiol concentrations. Bottle aged bouquet, especially in Riesling wines from warmer climates, like Australia or South Africa, but also from United States, Canada or New Zealand contains more kerosene-like aromas as a result of the presence of TDN (Ziegler et al, 2019). Riesling wines from warmer climatic zones also tend to be characterised more by ripe fruit aromas, which can be related to a change in monoterpene pattern through acidic catalyzed rearrangements of terpenols towards their oxide forms or a-terpineol (Marais et al, 1992).…”

Section: Examples Of Typical Aroma Profiles Related To Specific Terroirsmentioning

confidence: 99%

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Recent advancements in understanding the terroir effect on aromas in grapes and wines

et al. 2020

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Terroir is about the link between wine and its origin. It has long been understood by sensory evaluation that the taste of wine from a given variety can be related to its origins. Specific organoleptic characteristics of wine are influenced by environmental factors such as soil and climate. By deconstructing the effect of measurable soil and climate parameters on grape and wine aroma compounds, the terroir effect on wine typicity can be better understood. Climate influences on vine development and grape ripening are mainly associated with temperature, radiation and rainfall, while soil influences are primarily associated with water availability and nitrogen supply. Significant advances have been made over recent years in understanding wine aromas and their molecular basis and influences of climate and soil on a wide range of molecules responsible for wine aroma expression. This article aims to review these recent research advances to obtain a more comprehensive understanding of how terroir influences wine typicity. The effect of terroir on wine quality and typicity is sometimes considered intangible and difficult to explain on a scientific basis. By combining agronomic, analytical and sensory approaches, however, this review shows that the terroir effect is mediated by measurable factors that can easily be monitored in the vineyard. Assessment of the results compiled by this review allows the suggestion that terroir expression at specific sites might be maximized by choosing appropriate plant material in relation to soil and climate, by acting on manageable parameters like vine water and nitrogen status, or by implementing canopy management to modify microclimate in the bunch zone.

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Section: Volatile Thiols and C 13 -Norisoprenoidsmentioning

confidence: 99%

Section: Methoxypyrazinesmentioning

confidence: 99%

Section: Examples Of Typical Aroma Profiles Related To Specific Terroirsmentioning

confidence: 99%

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Recent advancements in understanding the terroir effect on aromas in grapes and wines

et al. 2020

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“…The approach based on odor threshold from literature [7,118] or from a general database [73] is a practical strategy to presume wine aroma, however it can be challenging, as the possible effects of the matrix are not taken into account. The threshold odor of a compound varies according to the matrix, in which the levels of ethanol, sugar the presence of anthocyanins among other components play a role in the odor perception [147]. Regarding this point, it is important to admit that various types of wine are produced to meet different tastes and also a diversify of existing demands for comercial oenological products.…”

Section: Comprehensive Two‐dimensional Gas Chromatography In Wine Anamentioning

confidence: 99%

Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis

Welke

Hernandes

Nicolli

et al. 2020

J of Separation Science

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The human nose has been used as a detector in gas chromatography analysis to evaluate odoriferous compounds related to aroma and quality of wine. Several olfactometric techniques are available to access the description, intensity, and/or duration of the odor of each compound. Olfactometry can be associated with one‐dimensional gas chromatography or multidimensional gas chromatography, including heart‐cut gas chromatography and comprehensive two‐dimensional gas chromatography. Multidimensional gas chromatography may help to resolve coeluted compounds and detect important trace components for the aroma. The identification of odor‐active compounds may help to differentiate wines according to terroir, grapes cultivars used in winemaking or types of aging, understand the role of fungal infection of grapes for wine quality, find the best management practices in vineyard and vinification to obtain the greatest quality. In addition, when the instrumental techniques are combined with sensory analysis, even more accurate information may be obtained regarding the overall wine aroma. This review discloses the state of the art of olfactometric methods and the analytical techniques used to investigate odor‐active compounds such as one‐dimensional gas chromatography, multidimensional gas chromatography, and comprehensive two‐dimensional gas chromatography. The advances in knowledge of wine aroma achieved with the use of these techniques in the target and profiling approaches were also discussed.

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“…The typical content of TDN in European Riesling wines is usually between 1 and 50 µg/L, while in Australian wines it can reach up to 250 µg/L and more [19][20][21][22]. The sensory threshold of TDN in [24] Trained consumers Riesling, 1-year-old wine (2015 vintage)…”

Section: Introductionmentioning

confidence: 99%

1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling Wine

Tarasov

Giuliani

Dobrydnev

et al. 2020

Foods

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1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is an aroma compound responsible for the kerosene/petrol notes in Riesling wines. In the current article, three sensory thresholds for TDN were determined in young Riesling wine: detection threshold (about 4 µg/L), recognition threshold (10–12 µg/L), and rejection threshold (71–82 µg/L). It was demonstrated that an elevated content of free SO2 in wine may have a certain masking effect on the TDN aroma perception. In addition, the influence of wine serving temperature on the recognition of kerosene/petrol notes was studied. It was found, that a lower wine serving temperature (about 11 °C) facilitated identification of the TDN aroma compared to the same wine samples at room temperature.

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Impact of matrix variables and expertise of panelists on sensory thresholds of 1,1,6-trimethyl-1,2-dihydronaphthalene known as petrol off-flavor compound in Riesling wines

Cited by 18 publications

References 40 publications

Recent advancements in understanding the terroir effect on aromas in grapes and wines

Recent advancements in understanding the terroir effect on aromas in grapes and wines

Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis

1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling Wine

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