title: Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma.
abstract: The aroma profile of Bordeaux red wines is known to be marked by blackberry and blackcurrant flavours; this study focused on the fresh blackberry aroma in Bordeaux red wines, using sensory gas chromatography-olfactometry (GC-O) and two-dimensional gas chromatography analysis (GC-GC-MS). A previous HPLC fractionation of red wine extracts on a C18 column produced four fractions with blackberry aromas that were then analysed by GC-O, GC-GC-MS and GC-MS. From these fractions, 10 esters, corresponding to red- or black-berry fruit descriptors, were characterised by GC-MS. Ethyl 2-hydroxy-4-methylpentanoate (ethyl leucate, EL) was identified for the first time in red and white table wines as a compound directly associated with a "fresh blackberry" aroma. Its perception thresholds were 900 and 300μg/l, respectively, in dearomatized red wine and model wine solution (alcohol 12%, pH 3.5), and the average concentration in the various wines was ∼400μg/l. Sensory omission tests highlighted the importance of this compound and identified a perceptive interaction with ethyl butanoate.
authors.affiliation: Université de Bordeaux, ISVV, EA 4577 Œnologie, F-33882 Villenave d'Ornon cedex, France; INRA, ISVV, USC 1219 Œnologie, F-33882 Villenave d'Ornon cedex, France.
authors.forename: L D
authors.initials: LD
authors.lastname: Falcao
authors.affiliation: Université de Bordeaux, ISVV, EA 4577 Œnologie, F-33882 Villenave d'Ornon cedex, France; INRA, ISVV, USC 1219 Œnologie, F-33882 Villenave d'Ornon cedex, France; Ecole Nationale d'Ingénieurs des Travaux Agricoles de Bordeaux, F-33175 Gradignan cedex, France.
authors.forename: G
authors.initials: G
authors.lastname: Lytra
authors.affiliation: Université de Bordeaux, ISVV, EA 4577 Œnologie, F-33882 Villenave d'Ornon cedex, France; INRA, ISVV, USC 1219 Œnologie, F-33882 Villenave d'Ornon cedex, France.
authors.forename: P
authors.initials: P
authors.lastname: Darriet
authors.affiliation: Université de Bordeaux, ISVV, EA 4577 Œnologie, F-33882 Villenave d'Ornon cedex, France; INRA, ISVV, USC 1219 Œnologie, F-33882 Villenave d'Ornon cedex, France; Ecole Nationale d'Ingénieurs des Travaux Agricoles de Bordeaux, F-33175 Gradignan cedex, France. Electronic address: jc-barbe@enitab.fr.
authors.forename: J-C
authors.initials: JC
authors.lastname: Barbe
mesh_terms: D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006801:Humans; D009812:Odorants / Q000032:analysis*; D065856:Rubus / Q000737:chemistry*; D014631:Valerates / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D014631:Valerates; C517080:ethyl 2-hydroxy-4-methylpentanoate
keywords: Blackberry flavour; Ethyl 2-hydroxy-4-methylpentanoate; GC–GC–MS; Red wine; Sensory analysis