Similarities in the Aroma Chemistry of Gewürztraminer Variety Wines and Lychee (Litchi chinesisSonn.) Fruit

Abstract

GC/O analysis of canned lychees indicated that cis-rose oxide, linalool, ethyl isohexanoate, geraniol, furaneol, vanillin, (E)-2-nonenal, beta-damascenone, isovaleric acid, and (E)-furan linalool oxide were the most odor potent compounds detected in the fruit extracts. However, on the basis of calculated odor activity values (OAVs), cis-rose oxide, beta-damascenone, linalool, furaneol, ethyl isobutyrate, (E)-2-nonenal, ethyl isohexanoate, geraniol, and delta-decalactone were determined to be the main contributors of canned lychee aroma. When these results were compared with GC/O results of fresh lychees and Gewürztraminer wine, 12 common odor-active volatile compounds were found in all three products. These included cis-rose oxide, ethyl hexanoate/ethyl isohexanoate, beta-damascenone, linalool, ethyl isobutyrate, geraniol, ethyl 2-methylbutyrate, 2-phenylethanol, furaneol, vanillin, citronellol, and phenethyl acetate. On the basis of OAVs, cis-rose oxide had the highest values among the common odorants in the three products, indicating its importance to the aroma of both lychee fruit and Gewürztraminer wines. Other compounds that had significant OAVs included beta-damascenone, linalool, furaneol, ethyl hexanoate, and geraniol. This indicated that while differences exist in the aroma profile of lychee and Gewürztraminer, the common odorants detected in both fruit and wine, particularly cis-rose oxide, were responsible for the lychee aroma in Gewürztraminer wine. When headspace SPME was used as a rapid analytical tool to detect the levels of selected aroma compounds deemed important to lychee aroma in Gewürztraminer-type wines, cis-rose oxide, linalool, and geraniol were found to be at relatively higher levels in Gewürztraminers. No cis-rose oxide was detected in the control wines (Chardonnay and Riesling), while lower levels were detected in the Gewürztraminer-hybrid wine Traminette. Gewürztraminers produced in the Alsace region showed differences in the levels of the 3 monoterpenes when compared to those from New York State, which could be attributed to differences in viticultural and enological practices between regions.

Varietal flavour compounds of four grape varieties producing Madeira wines

“…The results obtained show that farnesol, linalool and ␣-terpineol are markedly the most abundant monoterpenols in Boal, Malvasia, Sercial and Verdelho musts, but these compounds are present at levels lower than their perception threshold [19][20][21]. Farnesol is the main monoterpenol present in the Boal must variety.…”

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

“…Correlations between floral sensory attributes and high levels of free linalool and α-terpineol in these varieties have been well documented (Williams et al 1981, Günata et al 1985, Wilson et al 1986, De La Presa-Owens and Noble 1997, Lee and Noble 2003, 2006, Campo et al 2005. In addition, (Z)-rose oxide has been identified as an important impact aroma compound in Gewürztraminer wines (Guth 1997a) and is associated with the lychee aroma attribute common to this variety (Ong and Acree 1999). Finally, the monoterpene "wine lactone" is an important aroma component in Gewürztraminer wines (Guth 1997a(Guth , 1997b).…”

“…One of the more important compounds in these studies, furaneol, was first identified in wines by Rapp and colleagues (Rapp et al 1980) and has been identified in Vitis hybrid varieties (e.g., Baco and Villard noir), V. lambrusca varieties (e.g., Noah and Isabella), and V. vinifera varieites (e.g., Carignan and Gewürztraminer) Bertrand 1995, Ong andAcree 1999). A recent study of Italian V. vinifera varieties (Genovese et al 2005) has also suggested that furaneol is important to the aroma of Refosco and Primitivo (also known as Zinfandel in the United States and Crljenak kaštelanski or Pribidrag in Croatia; Maletić et al 2004).…”

Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes

“…Identification of hydrolyzed components was carried out by: (i) comparing the GC retention times and mass spectra, with those, when available, of the pure standard compounds, (ii) all mass spectra were also compared with the data system library (NIST, 2005 software, Mass Spectral Search Program V.2.0d; NIST 2005, Washington, DC), and (iii) retention index probes (RI) value were determined according to the van den Dool and Kratz [33]. For the RI determination, a C 8 -C 20 n-alkanes series were used, and these values were compared, when available, with values reported in the literature for a BP-20 and similar chromatographic columns [34][35][36][37][38][39][40][41][42][43][44][45][46][47][48][49][50][51][52].…”