aroma in Viognier and Chardonnay wines -P Kerosene 1,2 ... · aroma in Viognier and Chardonnay...
Transcript of aroma in Viognier and Chardonnay wines -P Kerosene 1,2 ... · aroma in Viognier and Chardonnay...
The AWRI is a member of the Wine Innovation Cluster
Volatile aroma compounds related to ‘stone fruit’
aroma in Viognier and Chardonnay wines
Tracey E. Siebert1,2, Wes P. Pearson1, Alice Barker1, Sheridan R. Barter1,
Miguel A. De Barros Lopes2, Philippe Darriet3, Markus J. Herderich1 and I. Leigh Francis1,2
1 The Australian Wine Research Institute, PO Box 197, Glen Osmond (Adelaide) SA 5064, Australia2 University of South Australia, School of Pharmacy and Medical Science, City East Campus, Adelaide, SA 5000, Australia
3 University of Bordeaux, Unité de Recherche Œnologie EA 4577, ISVV, Villenave d'Ornon cedex, 33882, France
Corresponding author’s email: [email protected]
Background
The compounds that give rise to the important ‘stone fruit’ aroma characters in white wine are not well understood. Relating the compositional differences among wines to their sensory
attributes can help determine if sensory difference is due to variation in concentrations of aroma compounds, an absence/presence of certain aroma compounds or an additive effect of several
aroma compounds. This study focused on Viognier and Chardonnay wines from France and Australia with differing levels of ‘stone fruit’ character, ranging from low to high.
Sensory analysis
A set of 18 commercial wines (six wines each of: Australian Chardonnay, Australian Viognier and French Viognier) were selected for descriptive sensory analysis.
Radar plot of the mean aroma sensory data of four different winesReference standards used to define the aroma attributes A sensory panel training session
Important volatile compounds to explain ‘apricot’ and ‘peach’ aroma attributes.
Of the 109 targeted wine aroma compounds, 79 were detectable and quantified in the 18 wines.
γ-Nonalactone, γ-decalactone and the previously little studied and potent ‘dairy lactone’ were
associated with the ‘apricot’ sensory attribute, together with the monoterpenes linalool, geraniol
and nerol, and the compounds E-2-hexenal and E-2-hexenol. The polyfunctional thiol 3-
mercaptohexyl acetate (3MHA) and ethyl cinnamate were negatively related to the apricot attribute.
The ‘peach’ aroma attribute was also associated with the ester 2-methylpropyl acetate.
Conclusions
The n-alkyl γ-lactones are impact aroma compounds in actual stone fruit and γ-nonalactone and γ-decalactone plus dairy lactone were associated with apricot aroma in the wines studied,
together with several monoterpenes and aldehydes. While the lactones were present below reported aroma threshold values, it may be that a combination of compounds gives rise to the ‘stone
fruit’ flavour. Further work will include reconstitution, addition and omission studies to confirm the importance of these compounds to ‘stone fruit’ aroma in wine.
Aroma
attributeStandard added to wine
Passionfruit passion fruit pulp, tinned
Pineapple pineapple pieces, fresh; pineapple juice, tinned
Apricot apricot pieces, tinned
Peach white peach pieces, fresh, no skin
Lemon lemon slice with rind, fresh
Lime lime slice with rind, fresh
Floral linalool solution; 2-phenylethanol solution
Grassy grass, fresh; green bean, chopped; no wine
Vegetal asparagus juice, tinned
Box hedge box hedge leaves; no wine
Honey honey
Butter butter
Nutty mixed nuts; no wine
Flint benzenemethanethiol solution
Sweaty/cheesy hexanoic acid + 3-methylbutanoic acid solutions
Pungent ethanol
Kerosene 1,1,6-trimethyl-1,2-dihydronaphthalene solution
Chemical and statistical analysis
Volatile compounds were measured in the wines using previously published and in-house methods. The wines were also analysed for standard chemical parameters. The sensory attribute ratings
were related to volatile composition by partial least squares regression. (PLSR).
The descriptive sensory analysis data showed the 18 selected wines
had widely differing ratings of ‘apricot’ and ‘peach’ aroma attributes
and the two attributes were not closely correlated.
PLSR of chemical composition and sensory aroma attributes
X-variables are volatile compounds plus standard chemistry and Y-variables are aroma attributes.
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Minimum ̶ maximum (n=18) 2.0 - 6.1 0.4 - 1.3 0.01 - 0.06
Aroma threshold in MW* 76 10 0.1
*Model Wine, published data
Significant aroma
compounds
Lactones (µg/L)
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Overall Fruit
Passionfruit
Pineapple
Apricot
Peach
Lemon
Lime
Floral
GrassyVegetal
Box Hedge
Honey
Butter
Flint
Sweaty/Cheesy
Kerosene
Pungent
VIOGNIER 2012
VIOGNIER 2011
VIOGNIER 2009
CHARDONNAY 2012
Acknowledgements
Panagiotis Stamatopoulos, Pascaline Redon, ISVV.
Sensory panellists, AWRI.
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EtOH
Flavonoids
G+F
OD
pH
SG
FSO2
TSO2
TA pH 8_2
Cinnamates
Phenolics
VA
EtOAc
Et Pr
Et 2-MePr
2-MePrOAc
Et Bu
Et 2-MeBu
Et 3-MeBu
2-MePrOH
2-MeBuOAc3-MeBuOAc
BuOH
2-MeBuOH
3-MeBuOH
Et HexHexOAc
HexOH
Et Oct
Ac Acid
Pr Acid
2-MePr Acid
Et Dec
2-PhEtOAc
Et Dodec
Hex Acid
2-PhEtOH
Oct Acid
Dec Acid
Acetoin
2,3-BuDiol
α-Terpinβ-Damasc
Geraniol
LinaloolNerol
Rose oxide
TDN
CS2
DMS
H2S
MeSH
4-EG4-EP
4-Me-G
5-Me-furf
cis-Oak
Furfural
Guaiacol
tr-Oak
Vanillin
Et 9-decen
b-Citron
Et cinn 4-MMP
3-MH
3-MHA
FFT
BM
γ-Octa
γ-Nona
γ-Deca
6-Amyl-α-P
γ -Dodeca
Methionol Homofuran
Maltol
2-MePrAld
Sotolon
2&3-MeBuAld
Eugenol
Hexanal
E-2-hexenal
Methional
BenzAld
Ph-AAld
Nonenal
Mesityl Ox
Z-3-Hexenol
E-2-Hexenol
Overall Fr
Passionfruit
Pineapple
Apricot
Peach
Lemon
LimeFloral
Grassy
Vegetal
Box Hedge
HoneyButter
Nutty
Flint
Sweaty/ Cheesy
Kerosene
Pungent
Dairy