Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach.
An aroma extract dilution analysis (AEDA) carried out on the volatile fraction isolated by extraction/solvent-assisted flavor evaporation (SAFE) distillation from a commercial Amontillado sherry wine revealed 37 odor-active compounds with flavor dilution (FD) factors in the range of 16-4096. Among them, 2-phenylethanol (flowery, honey-like) and ethyl methylpropanoate (fruity) showed the highest FD factors, followed by ethyl (2S,3S)-2-hydroxy-3-methylpentanoate (fruity) reported for the first time in sherry wine. A total of 36 aroma-active compounds located by AEDA were then quantitated by a stable isotope dilution assay, and their odor activity values (OAVs; ratio of concentration to odor threshold) were calculated. The highest OAV was displayed by 1,1-diethoxyethane (2475; fruity), followed by 2- and 3-methylbutanals (574; malty) and methylpropanal (369; malty). Aroma reconstitution experiments and a comparative aroma profile analysis revealed that the entire orthonasal aroma profile of the Amontillado sherry wine could be closely mimicked.
Deutsche Forschungsanstalt für Lebensmittelchemie, Lise-Meitner-Straße 34, D-85354 Freising, Germany.
Pauline
P
Marcq
Deutsche Forschungsanstalt für Lebensmittelchemie, Lise-Meitner-Straße 34, D-85354 Freising, Germany.
Peter
P
Schieberle
D000328:Adult; D002849:Chromatography, Gas; D005260:Female; D005421:Flavoring Agents / Q000032:analysis*; D006801:Humans; D008297:Male; D009812:Odorants / Q000032:analysis*; D064367:Olfactometry; D012903:Smell; D013649:Taste; D014920:Wine / Q000032:analysis* / Q000191:economics
D005421:Flavoring Agents
AEDA; GC−O; OAV; aroma recombinate; ethyl (2S,3S)-2-hydroxy-3-methylpentanoate; static headspace−olfactometry