Potent Aroma Compounds of Two Red Wine Vinegars

Abstract

Gas chromatography olfactometry (GCO) was used to determine key aroma compounds of two red wine vinegars. Sensory analysis was performed to choose the best neutralization agent of acetic acid (NaOH or MgO) and to test representativeness of four extracts obtained by different methods (dichloromethane extraction, XAD-2, mixture of XAD-2 and XAD-7, and Extrelut resins extraction). Neutralization with NaOH followed by dichloromethane extraction was selected to extract volatile compounds of vinegars. Key odorant compounds were determined by GCO based on detection frequency with 13 people. In the two red wine vinegars, 13 odors were perceived by at least 70% of the panelists, and 8 compounds among the 13 were identified: acetic acid, 3-methylbutyric acid, 2-phenyl-1-ethanol, 2, 3-butanedione, butyric acid, 2-methylbutyric acid, mixture of 2- and 3-methyl-1-butanol, and two newly identified compounds in vinegar, 3-hydroxy-2-pentanone and 3-(methylthio)-1-propanal. Quantification of all the volatile compounds was performed by GC-FID, and 10 other compounds were identified for the first time in wine vinegar.

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

“…The flavor is one of the most important characteristics of food influencing its quality and consumer preference (Lattey et al 2010). The flavor or sensory qualities of vinegar varies due to raw material, processing procedure during fermentation and ageing time (Charles et al 2000). Therefore, aroma characterization can provide an important index to improve the quality of SAV.…”

Mise en évidence d'un espace sensoriel et caractérisation des marqueurs relatifs à l'arôme des vins issus du cépage Chardonnay.

“…D'autres auteurs se contentent d'évoquer que le ou les sujets étaient expérimentés Ott et al, 1997 ;Charles et al, 2000) ou entraînés Goodner et al, 2000 ;Lopez et al, 2003) mais aucune précision n'est donnée sur la nature de l'entraînement.…”

The Aroma of Rojal Red Wines from La Mancha Region – Determination of Key Odorants

“…The method based in the OAV has been used in the latter years in studies on wine aroma, such as in the discrimination of wines obtained from different grapes varieties (Guth, 1997), in works on accelerated ageing wines (Muñoz et al, 2007), in works on wines subjected to biological ageing (Moyano et al, 2002;Zea et al, 2007) and in studies of characterization of impact compounds of monovarietal wines (Sánchez-Palomo et al, 2010;García-Carpintero et al, 2011a, 2011b The aromatic series used in this work group volatile compounds with similar odour descriptors: fruity, floral, green/fresh, sweet, spice, fatty and other odours taking into account their use in previous papers (Sánchez-Palomo et al, 2010;Gómez García-Carpintero el al., 2011a, 2011b. Because of the high complexity of olfactive perceptions, some aroma compounds were included in two or more odorant series according to the finding of some authors (Zea et al, 2007;Charles et al, 2000).…”