title: Volatile profile of Madeira wines submitted to traditional accelerated ageing.
abstract: The evolution of monovarietal fortified Madeira wines forced-aged by traditional thermal processing (estufagem) were studied in terms of volatiles. SPE extracts were analysed by GC-MS before and after heating at 45 °C for 3 months (standard) and at 70 °C for 1 month (overheating). One hundred and ninety volatile compounds were identified, 53 of which were only encountered in baked wines. Most chemical families increased after standard heating, especially furans and esters, up to 61 and 3-fold, respectively. On the contrary, alcohols, acetates and fatty acids decreased after heating. Varietal aromas, such as Malvasia's monoterpenic alcohols were not detected after baking. The accelerated ageing favoured the development of some volatiles previously reported as typical aromas of finest Madeira wines, particularly phenylacetaldeyde, β-damascenone and 5-ethoxymethylfurfural. Additionally, ethyl butyrate, ethyl 2-methylbutyrate, ethyl caproate, ethyl isovalerate, guaiacol, 5-hydroxymethylfurfural and γ-decalactone were also found as potential contributors to the global aroma of baked wines.
authors.affiliation: Centre of Exact Sciences and Engineering, University of Madeira, Campus da Penteada, 9000-390 Funchal, Portugal; Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N), University of Aveiro, Aveiro, Portugal. Electronic address: vpereira@uma.pt.
authors.forename: Vanda
authors.initials: V
authors.lastname: Pereira
authors.affiliation: Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain.
authors.forename: Juan
authors.initials: J
authors.lastname: Cacho
authors.affiliation: Centre of Exact Sciences and Engineering, University of Madeira, Campus da Penteada, 9000-390 Funchal, Portugal; Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N), University of Aveiro, Aveiro, Portugal.
authors.forename: José C
authors.initials: JC
authors.lastname: Marques
mesh_terms: D005504:Food Analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006801:Humans; D009812:Odorants / Q000032:analysis*; D011174:Portugal; D014920:Wine / Q000032:analysis*
keywords: Accelerated ageing; Fortified wines; Heating; Volatiles