Evaluation of the active odorants in Amontillado sherry wines during the aging process.
Odor compounds in Amontillado sherry white wine obtained by means of biological aging first and oxidative aging second in American oak casks were determined by gas chromatography-olfactometry. Sniffing revealed fruity, fatty, chemical, spicy, vegetable, floral and empyreumatic odors, the first being the most common. Olfactometric intensity was assessed on a four-point scale. Most changes were detected during the first years of the oxidative aging step. Ethyl isobutanoate, ethyl butanoate, ethyl octanoate, and eugenol were the strongest odor compounds detected by sniffing in wines. The odor spectrum values for all active odorants were calculated in relation to ethyl octanoate, this compound being the most potent odorant. On the basis of olfactometric intensities and odor spectrum values, ethyl octanoate, ethyl butanoate, eugenol, ethyl isobutanoate, and sotolon can be deemed the main group of potent odorants in Amontillado wines. These compounds maintained similar relative contributions to the aroma profile during the oxidative aging step.
Moyano
Lourdes
L
Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Campus de Rabanales, Edificio C-3, 14014 Cordoba, Spain. qe1mocal@uco.es
Zea
Luis
L
Moreno
Jose A
JA
Medina
Manuel
M
D000328:Adult; D005260:Female; D005511:Food Handling; D006801:Humans; D008297:Male; D008875:Middle Aged; D009812:Odorants / Q000032:analysis*; D012903:Smell; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*; D055815:Young Adult
D055549:Volatile Organic Compounds