Study of volatile aroma components in young Tokaji Aszu wines by GC-MS

Abstract

Summary"Tokaji Aszu". is the most famous Hungarian wine type with a very delicious, unique aroma. Tokaji Aszu wines are produced from noble rotten grapes by a special vinification technology. In the last few years certain wineries have made an effort to introduce some changes into this traditional process. The present work examines the effect of different vinification technologies on some aroma components in one year old Aszu wines. The volatile aroma components were determined by gas chromatography-mass spectrometry using a Supelcowax 10 60m x 0.32ram capillary column. Wine samples were extracted with Freon 11 prior to the analysis. The chromatograms contained 150-190 peaks. About 40 aroma components were used for comparison of the wines. The results show some limited changes in the aroma composition of the wines due to vinification technological changes. Higher levels of several hydroxy-, oxo-, dicarboxylic acid esters and lactones were found in Aszu wines produced in the traditional way. Attempts have been made to compare instrumental data to sensory properties of the wines.

Biosynthesis and Identification of Volatiles Released by the Myxobacterium Stigmatella aurantiaca

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Botrytized wines – current perspectives

“…Earlier research showed that while the terpene content typically decreases in these wines, numerous hydroxy-, oxo-, and dicarboxylic acid esters, acetals, and lactones form, which are present in lower concentrations or absent in normal wines. [58][59][60][61] The first research on the chemical nature of botrytized aroma character focused mainly on heterocyclic odoriferous compounds. One of the first compounds identified as a key odorant in these wines was sotolon (4,5-dimethyl-3-hydroxy-2(5H)-furanone), having a sweetish, caramel, or nut taste.…”

Solid‐phase microextraction: a powerful sample preparation tool prior to mass spectrometric analysis

“…Fortunately, most aroma and flavour compounds are volatile and procedures for their isolation from food samples have been established by taking advantage of this volatility. However, commonly used sampling methods such as steam distillation, solvent extraction, trapping of the volatiles on adsorbents or combinations of these methods with other techniques prior to chromatographic separation117 are very labour intensive. Using SPME combined with GC/MS (or GC/flame ionization detection (FID)), the disadvantages of these commonly used sample preparation methods can be avoided.…”