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

Sánchez‐Palomo, E.; García‐Carpintero, E. Gómez; Gallego, M.A. Gómez; Viñas, Miguel Ángel González

doi:10.5772/32801

Cited by 9 publications

(4 citation statements)

References 56 publications

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“…OAV was calculated as the ratio between the concentration and the perception threshold of the individual compound. The perception threshold used in this work were those found in the literature [14][15][16][17][18][19][20][21][22][23][24][25].…”

Section: Odour Activitymentioning

confidence: 99%

Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies

et al. 2021

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Vitis vinífera L. cv. Maturana Blanca is an autochthonous minor variety recently recovered in the Rioja Qualified Denomination of Origin (D.O.Ca Rioja, Spain) for the production of monovarietal white wines with singular and differentiated characteristics. In this paper, Maturana Blanca wines made with different technologies were analyzed by sensory analysis and aromatic profile by gas chromatography-mass detector. Maturana Blanca wines were characterized by low pH, high acidity, and yellowish tonalities. The compounds that most influenced the aroma of Maturana Blanca wines were those related to fruity (acetates and ethyl esters), floral aromas (2-phenylethanol), and spicy notes (γ-decalactone). These wines were mainly characterized by volatile compounds of fruity aromas of banana and apple. The use of pre-fermentative maceration increased the concentration of ethyl esters and acetates and produced wines with higher odor activity values, indicating a greater aromatic intensity. The aromatic profile of Maturana Blanca wines fermented in oak barrels showed a greater complexity as they were also characterized by the presence of important amounts of furfural, whiskey lactone, and eugenol. The sensory analysis confirmed the results obtained in the aromatic analysis, and described the wines as fresh and balanced in mouth, with notes of acidity and medium to high persistence. These results will contribute to a better knowledge of this white variety.

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Section: Odour Activitymentioning

confidence: 99%

Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies

et al. 2021

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“…Aroma precursor's analysis has been used as a strategy to determine the aroma potential of grape both from aromatic and non-aromatic varieties (Loscos et al, 2009). Monoterpenes have strong impact on wine flavor character that is verified by strong correlation of linalool and α-terpineol content and floral description of wine (Komes et al, 2006;Skinkis et al, 2008;Sánchez-Palomo et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Clone candidates differentiation of grapevine Vitis vinifera'Škrlet bijeli' using aroma compounds detected by gas chromatography-mass spectrometry

Petric¹,

Košmerl²,

Pejić³

et al. 2016

AAS

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The aim of this work was to investigate existence presence and stability of must specific aroma compounds (monoterpenes C13-norisoprenoids, C6-alcohols, alcohols, esters and carbonyl compounds) and which can be used to establish differences among clone candidates of 'Škrlet bijeli' (Vitis vinifera L.) grapevine variety. The compounds responsible for the varietal aroma profile were determined by gas chromatography- mass spectrometry (GC-MS), in must samples of ten clone candidates grown on two vineyard sites for three consecutive years. Significant variation among clone candidates is shown in 22 out of the total 35 identified aroma compounds. Significant impact of the vineyard site on the clone candidate’s aroma profile was identified. Differences in primary aroma compounds responsible for flavour of 'Škrlet bijeli' variety, linalool, terpinolen, nerol and α-terpineol, were not significant among clone candidates, while remarkable differences were established for β-damascenone. Contrary to expectation, monoterpene geraniol was not detected. Other identified aroma compounds (trans-ocimene, 2-methyl-1-butanol, myrcene, α-phelandrene, cis-ocimene and 3-methyl-1-butanol) noticeably less participate in total flavour description, but they still enable notable clone candidates discrimination.

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“…Chemical and structural formulas. Associated odor description[18][19][20].Molecules 2024, 29, x FOR PEER REVIEW 4 of 13 Furfural C5H4O2 Pungent…”

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confidence: 99%

Application of Fourier-Transform Infrared Spectroscopy for the Assessment of Wine Spoilage Indicators: A Feasibility Study

Teixeira dos Santos,

Páscoa,

Pérez-del-Notario

et al. 2024

Molecules

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Wine aroma is one of the most frequently used and explored quality indicators. Typically, its assessment involves estimating the volatile composition of wine or highly trained assessors conducting sensory analysis. However, current methodologies rely on slow, expensive and complicated analytical procedures. Additionally, sensory evaluation is inherently subjective in nature. Therefore, the aim of this work is to verify the feasibility of using FTIR spectroscopy as a fast and easy methodology for the early detection of some of the most common off-odors in wines. FTIR spectroscopy was combined with partial least squares (PLS) regression for the simultaneous measurement of isoamyl alcohol, isobutanol, 1-hexanol, butyric acid, isobutyric acid, decanoic acid, ethyl acetate, furfural and acetoin. The precision and accuracy of developed calibration models (R2P > 0.90, range error ratio > 12.1 and RPD > 3.1) proved the ability of the proposed methodology to quantify the aforementioned compounds.

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

Cited by 9 publications

References 56 publications

Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies

Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies

Clone candidates differentiation of grapevine Vitis vinifera'Škrlet bijeli' using aroma compounds detected by gas chromatography-mass spectrometry

Application of Fourier-Transform Infrared Spectroscopy for the Assessment of Wine Spoilage Indicators: A Feasibility Study

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