Identification of key odorants related to the typical aroma of oxidation-spoiled white wines
Identification of key odorants related to the typical aroma of oxidation-spoiled white wines
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DOI：
10.1021/jf025847o
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发表时间：
2003-02-26
影响因子：
6.1
通讯作者：
de Pinho, PG
中科院分区：
文献类型：
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作者：
Ferreira, ACS;Hogg, T;de Pinho, PG
白葡萄酒的氧化降解迅速导致其感官品质的损失。与氧化变质葡萄酒相关的最重要的描述符的识别是由训练有素的感官小组进行的。选择的术语是“蜂蜜状”、“农场饲料”、“干草”和“木质状”。通过气相色谱-嗅觉分析，可以确定氧化变质白葡萄酒中与这些描述符相关的三个芳香区。氧化变质白葡萄酒和未变质葡萄酒的香气提取物稀释分析香气图的比较表明，稀释因子的最高值归因于 3-(甲硫基)丙醛、苯乙醛、1,1,6-三甲基-1,2-二氢萘 (TDN) 和 4,5-二甲基-3-羟基-2(5H)-呋喃酮（sotolon）。实施“强制老化”实验来模拟典型的氧化变质香气。在排名测试中得分最高的样品也是这四种分子浓度最高的样品。为了测试这些物质的感官影响，将这些分子（TDN 除外）单独或组合添加到普通葡萄酒（未变质）中，然后确定样品与氧化变质白葡萄酒之间的相似值（SV）。当三种化合物同时添加时，相似性测试最高值为5.4； 3-(甲硫基)丙醛被发现单独造成了 3.6，这表明，在所研究的分子中，它是氧化变质的白葡萄酒典型香气的最重要贡献者。
The oxidative degradation of white wines rapidly leads to a loss of their sensorial qualities. The identification of the most important descriptors related with oxidation-spoiled wine was performed by a trained sensory panel. The terms selected were "honey-like", "farm-feed", "hay", and "woody-like". By gas chromatography-olfactometry analysis three aromatic zones related to these descriptors in the oxidation-spoiled white wines could be determined. Comparison of the aroma extract dilution analysis aromagrams of oxidation-spoiled white wines and a nonspoiled wine showed the highest values of dilution factors were attributed to 3-(methylthio)propionaldehyde, phenylacetaldehyde, 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), and 4,5-dimethyl-3-hydroxy-2(5H)-furanone (sotolon). A "forced aging" experiment was implemented to simulate the typical oxidation-spoiled aroma. Samples rated with the highest score in the ranking test were also those that presented the highest concentration of these four molecules. To test the sensory impact of these substances, a normal wine (unspoiled) was spiked with these molecules (with the exception of TDN) singly and in combination, and the similarity value (SV) between samples and the oxidation-spoiled white wines was then determined. The highest value from the similarity tests was 5.4 when the three compounds were added simultaneously; 3-(methylthio)propionaidehyde alone was found to be responsible for 3.6, suggesting that, among the molecules studied, it is the most important contributor to the typical aroma of an oxidation-spoiled white wine.