The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
Wines from Pedro Ximénez (PX), Fino, botrytized Sauternes, and Cava were screened by gas chromatography-olfactometry (GC-O), and the most relevant aroma compounds were further quantified in six different wines of each group. The comparison of GC-O and quantitative data with similar data from white young wines has made it possible to identify the aroma compounds potentially responsible for the specific sensory characteristics of these wines. Results have shown that all these wines are relatively rich in 3-methylbutanal, phenylacetaldehyde, methional, sotolon, and the ethyl esters of 2-, 3-, and 4-methylpentanoic acids. While Cava has a less specific aroma profile halfway between these special wines and young white wines, PX is richest in 3-methylbutanal, furfural, beta-damascenone, ethyl cyclohexanoate, and sotolon; Fino in acetaldehyde, diacetyl, ethyl esters of branched aliphatic acids with four, five, or six carbon atoms, and 4-ethylguaiacol; and Sauternes in phenylacetaldehyde, 3-mercaptohexanol, and 4-methyl-4-mercaptopentanone.
Campo
Eva
E
Laboratory for Flavor Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, Zaragoza, Spain.
Cacho
Juan
J
Ferreira
Vicente
V
D000447:Aldehydes / Q000032:analysis; D002849:Chromatography, Gas / Q000379:methods*; D006801:Humans; D009812:Odorants / Q000032:analysis*; D010084:Oxidation-Reduction; D012903:Smell; D014920:Wine / Q000032:analysis*
D000447:Aldehydes