Characterisation of free and glycosidically bound odourant compounds of Aragonez clonal musts by GC-O.
To evaluate the potential aroma of Aragonez clonal red musts, several free and glycosidically bound odourant compounds were extracted. Then, the gas chromatography-olfactometry (GC-O) posterior intensity method was used to evaluate their odour intensity and the compounds were identified by gas chromatography-mass spectrometry (GC-MS). A group of eight sniffers evaluated free and bound fractions of Aragonez musts and perceived forty-three and twenty-two odourant peaks respectively. Furaneol (burnt sugar, candy-cotton) and vanillin (vanilla, sweet) were identified in both free and bound fractions of Aragonez musts, indicating their grape-derived origin. Principal component analysis (PCA) was applied to the posterior intensity method data and a relationship between the different odourant compound variables and the free fractions was established. Two principal components (PCs) were found which together explained 100% of the total variance. A large number of potentially important but yet unknown odourants was detected by the GC-O analysis.
Botelho
Goreti
G
INIA-Dois Portos, INRB, I.P., Quinta da Almoínha, 2565-191 Dois Portos, Portugal. goreti@esac.pt
Mendes-Faia
Arlete
A
Clímaco
Maria Cristina
MC
D001547:Benzaldehydes / Q000032:analysis; D005663:Furans / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D009812:Odorants / Q000032:analysis*; D025341:Principal Component Analysis; D027843:Vitis / Q000737:chemistry
D001547:Benzaldehydes; D005663:Furans; C058427:furaneol; C100058:vanillin