Volatome finger printing of red wines made from grapes grown under tropical conditions of India using thermal-desorption gas chromatography–mass spectrometry (TD–GC/MS)

Abstract

The current study evaluated the key characters of aroma composition in diversified red wines (Cinsaut, Grenache, Cabernet Franc, Petit Verdot, Cabernet Sauvignon, Nielluccio, Tempranillo, Syrah, Merlot and Caladoc). Out of hundreds of volatile compounds 64 compounds were considered for study. Different groups consisting of fatty acids, volatile alcohols, aldehydes, esters, volatile phenols and terpenes were analysed using gas chromatography mass spectrometry coupled with thermal desorption (TD-GC-MS). Among all these diversified classes, alcohols were found as the most dominant group followed by esters and acids whereas aldehydes, phenols and terpenes were found to be minor compounds. Among the varieties, Nielluccio wine recorded highest concentration of total volatile compounds (191.53 mg/L) while, it was least in Caladoc wines (15.45 mg/L). The principal component analysis clearly differentiated Grenache wines based on their relationships between scores and their aroma composition followed by Nielluccio and Cinsuat wines. Out of sixty four compounds, only six aromatic compounds viz. butanediol, isoamyl actate, c-Terpene, butanol, acetic acid and furfural have satisfying aroma descriptors with floral and fruity nuances and contribute to differentiate the Grenache wines from other varieties which have similar scores in PC1 analysis. The cluster analysis also suggested that the wines in the same group (Cinsaut, Tempranillo and Syrah), (Cabernet Franc, Cabernet Sauvignon, Caladoc and Merlot) and (Nielluccio and Petit Verdot) had similar aroma characterization. Grenache wines were well differentiated from the sub group formed by other red varieties.

Comparison of Constituents and Antioxidant Activity of Above-Ground and Underground Parts of Dryopteris crassirhizoma Nakai Based on HS-SPME-GC-MS and UPLC/Q-TOF-MS

“…Ionene, as one of the aromatic components of green tea and red wines [ 29 ], has been identified as a thermal degradation product of β-carotene [ 30 ]. Because of its unique structural characteristics, ionene used to be an important application material for various industrial applications [ 31 ] and for efficient organic solar cells [ 32 ].…”

“…Hence, peak 3 was tentatively identified as neochlorogenic acid [ 42 ]. Peak 4 had UV λmax at 245 and 310 nm, m / z [M − H] − 337.0941, and was tentatively determined as coumaroylquinic acid [ 29 ]. Peak 5 had UV λmax at 285 nm, which was similar to marein, molecular ions at m / z [M − H] − 449.1105, and was automatically matched to C 21 H 22 O 11 [ 36 ].…”

“…In this paper, it was shown that isoledene is one of the major compounds from the above-ground part of D. crassirhizoma, which means the above-ground part of D. crassirhizoma could have anti-inflammatory and antimicrobial properties, among others. Ionene, as one of the aromatic components of green tea and red wines [29], has been identified as a thermal degradation product of β-carotene [30]. Because of its unique structural characteristics, ionene used to be an important application material for various industrial applications [31] and for efficient organic solar cells [32].…”

Characteristic of Volatile Components Profile in Polish Wines by Gc-MS

“…Monoterpenes provide basic floral aroma, and C 6 alcohols rose-like scent, higher alcohols and ethyl esters of C 4 ÷ C 10 fatty acids contribute to the fruity scents, while the occurrence of norisoprenoids is connected with some specific ageing aroma and abundance of fatty acids that can contribute to a -goaty‖ flavor of wine [25]. Somkuwar et al [23] evaluated aroma composition by analyzing 64 compounds in various red wines (Cinsaut, Grenache, Cabernet Franc, Petit Verdot, Cabernet Sauvignon, Nielluccio, Tempranillo, Syrah, Merlot and Caladoc) made from grapes grown under tropical conditions of India. Alcohols were found to be the most dominant group of volatile compounds identified in tested wines, followed by esters and acids, with lower concentrations of aldehydes, phenols and terpenes [23].…”

“…Somkuwar et al [23] evaluated aroma composition by analyzing 64 compounds in various red wines (Cinsaut, Grenache, Cabernet Franc, Petit Verdot, Cabernet Sauvignon, Nielluccio, Tempranillo, Syrah, Merlot and Caladoc) made from grapes grown under tropical conditions of India. Alcohols were found to be the most dominant group of volatile compounds identified in tested wines, followed by esters and acids, with lower concentrations of aldehydes, phenols and terpenes [23]. In our study, alcohols were also found to be the dominant group of volatile compounds, followed by esters and acids.…”