title: Quantitative determination of beta-ionone in red wines and grapes of Bordeaux using a stable isotope dilution assay.
abstract: Quantitative analysis of beta-ionone has been developed, using a stable isotope dilution assay. This was applied to red wines from different cultivars and regions. The Burgundy Pinot noir wines exhibited the highest levels of beta-ionone. The variation in the levels of beta-ionone in grape samples and in their corresponding wines, of Merlot, Cabernet Sauvignon and Cabernet franc from Bordeaux regions was monitored at four different stages towards the end of maturation: the levels of beta-ionone were almost similar, exhibiting only a slight decrease during maturation. beta-Ionone occurred in all the grapes and wines samples analysed at levels higher than, or close to its odour threshold which was determined in a model wine solution and was found to be of 90 ng l-1. In a previously supplemented model wine solution with beta-ionone (250 ng l-1), the odour threshold was found to be of 980 ng l-1 (total levels).
authors.affiliation: Laboratoire des Arômes et Substances Naturelles, INRA-IPV, Montpellier, France.
authors.forename: Y
authors.initials: Y
authors.lastname: Kotseridis
authors.forename: R L
authors.initials: RL
authors.lastname: Baumes
authors.forename: A
authors.initials: A
authors.lastname: Bertrand
authors.forename: G K
authors.initials: GK
authors.lastname: Skouroumounis
mesh_terms: D005638:Fruit / Q000737:chemistry*; D045792:Norisoprenoids; D015203:Reproducibility of Results; D013729:Terpenes / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D045792:Norisoprenoids; D013729:Terpenes; C008157:beta-ionone