title: Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds.
abstract: The aromatic profile of Jura flor-sherry wines (also called "yellow wines") has been little studied. Only acetaldehyde, diethoxy-1,1-ethane, and sotolon have been described as key odorants. In the present work, three wines (vintages 2002 and 2003) were investigated by gas chromatography-mass spectrometry and gas chromatography-olfactometry (GC-O) aroma extract dilution analysis. The goal was to assess the relative impact of varietal, fermentation, and oak-barrel compounds by using two complementary extraction procedures. No grape terpenoids were found after the long barrel aging (6 years and 3 months). On the other hand, two candy/fruity esters issued from yeast exhibited high flavor dilution factor (FD) values: ethyl isobutyrate (64-1024) and ethyl isovalerate (128-1024). As expected, many oak-related odorants were found in the XAD 2 flavor extracts, mainly homofuraneol [2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone] (cotton candy, FD = 16-256) and cis-β-methyloctalactone (butter, woody, FD = 256). Most probably issued from oxidation of the grape constituent theaspirane, an exceptional grenadine odor was perceived by GC-O up to dilution 64-1024. Chemical oxidation experiments and GC-high-resolution mass spectrometry (HRMS) allowed us to identify it as 4-hydroxy-7,8-dihydro-β-ionone (RI(CPsil5CB) = 1373), a hydrolysis-derived product of dihydrodehydro-β-ionone. With an extraction dedicated to hydrophilic compounds, the key role of sotolon was confirmed (112-387 μg/kg; FD = 256-1024). This procedure enabled us to also evidence its ethyl analogue, abhexon (31-74 μg/kg; FD = 64-256).
authors: Earth and Life Institute ELIM, Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie biologique, agronomique et environnementale, Université Catholique de Louvain, Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium. sonia.collin@uclouvain.be
authors: Sonia
authors: S
authors: Collin
authors: Sabrina
authors: S
authors: Nizet
authors: Thomas
authors: T
authors: Claeys Bouuaert
authors: Pierre-Marie
authors: PM
authors: Despatures
mesh_terms: D015107:4-Butyrolactone / Q000031:analogs & derivatives* / Q000032:analysis / Q000378:metabolism; D005285:Fermentation; D005663:Furans / Q000032:analysis* / Q000378:metabolism; D008401:Gas Chromatography-Mass Spectrometry; D045792:Norisoprenoids / Q000032:analysis* / Q000378:metabolism; D009812:Odorants / Q000032:analysis; D004718:Saccharomycetales / Q000378:metabolism; D027843:Vitis / Q000737:chemistry / Q000382:microbiology; D014920:Wine / Q000032:analysis* / Q000382:microbiology
chemical_list: D005663:Furans; D045792:Norisoprenoids; C054511:4,5-dimethyl-3-hydroxy-2(5H)-furanone; C546701:abhexon; D015107:4-Butyrolactone