aroma in Viognier and Chardonnay wines -P Kerosene 1,2 ... · aroma in Viognier and Chardonnay...
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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. Siebert 1,2 , Wes P. Pearson 1 , Alice Barker 1 , Sheridan R. Barter 1 , Miguel A. De Barros Lopes 2 , Philippe Darriet 3 , Markus J. Herderich 1 and I. Leigh Francis 1,2 1 The Australian Wine Research Institute, PO Box 197, Glen Osmond (Adelaide) SA 5064, Australia 2 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 wines Reference 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 attribute Standard 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. -0.04 -0.03 -0.02 -0.01 0.00 0.01 0.02 0.03 0.04 0.05 Et Pr Ac Acid 2-PhEtOAc Geraniol Linalool Nerol Guaiacol tr-Oak lactone Vanillin Ethyl cinnamate 3-MHA γ-Nonalactone γ-Decalactone Dairy lactone E-2-Hexenal BenzAld Nonenal E-2-Hexenol Apricot -0.04 -0.03 -0.02 -0.01 0.00 0.01 0.02 0.03 0.04 0.05 Et 2-MePr 2-MePrOAc Et 2-MeBu Et 3-MeBu 3-MeBuOAc Et Dec Geraniol Linalool Nerol MeSH BenzAld Peach γ-Nona γ-Deca Dairy 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) 0.0 0.5 1.0 1.5 2.0 2.5 3.0 3.5 4.0 4.5 Overall Fruit Passionfruit Pineapple Apricot Peach Lemon Lime Floral Grassy Vegetal 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. -1 -0.8 -0.6 -0.4 -0.2 0 0.2 0.4 0.6 0.8 1 -1 -0.9 -0.8 -0.7 -0.6 -0.5 -0.4 -0.3 -0.2 -0.1 0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1 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-MeBuOAc 3-MeBuOAc BuOH 2-MeBuOH 3-MeBuOH Et Hex HexOAc 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-Terpin β-Damasc Geraniol Linalool Nerol Rose oxide TDN CS2 DMS H2S MeSH 4-EG 4-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 Lime Floral Grassy Vegetal Box Hedge Honey Butter Nutty Flint Sweaty/ Cheesy Kerosene Pungent Dairy
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.
-0.04
-0.03
-0.02
-0.01
0.00
0.01
0.02
0.03
0.04
0.05
Et
Pr
Ac
Aci
d
2-P
hEt
OA
c
Ge
ran
iol
Lin
alo
ol
Ne
rol
Gu
aia
col
tr-O
ak
lact
on
e
Va
nil
lin
Eth
yl c
inn
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ate
3-M
HA
γ-N
on
ala
cto
ne
γ-D
eca
lact
on
e
Da
iry
lact
on
e
E-2
-He
xen
al
Be
nzA
ld
No
ne
nal
E-2
-He
xen
ol
Apricot
-0.04
-0.03
-0.02
-0.01
0.00
0.01
0.02
0.03
0.04
0.05
Et
2-M
eP
r
2-M
eP
rOA
c
Et
2-M
eB
u
Et
3-M
eB
u
3-M
eB
uO
Ac
Et
De
c
Ge
ran
iol
Lin
alo
ol
Ne
rol
Me
SH
Be
nzA
ld
Peach
γ-Nona γ-Deca Dairy
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)
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
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.
-1 -0.8 -0.6 -0.4 -0.2 0 0.2 0.4 0.6 0.8 1
-1
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1
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
