Abstract：
:Despite numerous studies, the identity of the compounds that are responsible for 'stone fruit' aroma in wine has not been conclusively established. This study focussed on wine varieties that often display peach and apricot characters, such as Chardonnay, Viognier and botrytis-affected sweet Semillon wines. Wines with high and low 'stone fruit' aroma were evaluated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) using extracts representative of the aroma of the wine in a glass. No aroma-active zone was described as 'stone fruit' aroma across all three wine varietals. However, for the individual varieties, terpenes, such as linalool and geraniol, in the Viognier wines, several esters in the Chardonnay wines, and γ-nonalactone in the botrytis Semillon were associated with 'stone fruit' aroma. Notably, this is the first study assessing the aroma profile of Viognier wine by GC-O. In addition, an extension study of Viognier grape monoterpene profiles clarified its classification as an aromatic variety.
journal_name
Food Chemjournal_title
Food chemistryauthors
Siebert TE,Barter SR,de Barros Lopes MA,Herderich MJ,Francis ILdoi
10.1016/j.foodchem.2018.02.115subject
Has Abstractpub_date
2018-08-01 00:00:00pages
286-296eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30353-4journal_volume
256pub_type
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