Abstract：
:Four Pinot noir wines from Burgundy were investigated by gas chromatography-olfactometry, with regard to the presence of earthy-smelling compounds. 2-Methylisoborneol (2-MIB) was detected in two of these wines, although the samples were seven years old, contradicting previous reports that this substance is unstable in wine and must. In order to investigate this seemingly paradoxical situation, 2-MIB stability was reinvestigated in wine and in model solution starting with an elevated initial concentration. Although 2-MIB concentration greatly decreased during the 90days of storage, the final concentration measured in both media was well above the odour threshold of the substance. Based on the observation of a decelerating decrease of 2-MIB with time, it was concluded that this substance can still be detected in wine and can induce, in this case, an earthy off-odour on condition that the start concentration is high enough.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lopez Pinar A,Ghadiriasli R,Darriet P,Buettner Adoi
10.1016/j.foodchem.2016.10.021subject
Has Abstractpub_date
2017-04-01 00:00:00pages
498-504eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31639-9journal_volume
220pub_type
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