title: Comprehensive Study of Volatile Compounds in Two Australian Rosé Wines: Aroma Extract Dilution Analysis (AEDA) of Extracts Prepared Using Solvent-Assisted Flavor Evaporation (SAFE) or Headspace Solid-Phase Extraction (HS-SPE).
abstract: Two rosé wines, representing a tropical and a fruity/floral style, were chosen from a previous study for further exploration by aroma extract dilution analysis (AEDA) and quantitative analysis. Volatiles were extracted using either liquid-liquid extraction (LLE) followed by solvent-assisted flavor evaporation (SAFE) or a recently developed dynamic headspace (HS) sampling method utilizing solid-phase extraction (SPE) cartridges. AEDA was conducted using gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and a total of 51 aroma compounds with a flavor dilution (FD) factor ≥3 were detected. Quantitative analysis of 92 volatiles was undertaken in both wines for calculation of odor activity values. The fruity and floral wine style was mostly driven by 2-phenylethanol, β-damascenone, and a range of esters, whereas 3-SHA and several volatile acids were seen as essential for the tropical style. When extraction methods were compared, HS-SPE was as efficient as SAFE for extracting most esters and higher alcohols, which were associated with fruity and floral characters, but it was difficult to capture volatiles with greater polarity or higher boiling point that may still be important to perceived wine aroma.
authors.affiliation: School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide , PMB 1, Glen Osmond, South Australia 5064, Australia.
authors.forename: Jiaming
authors.initials: J
authors.lastname: Wang
authors.affiliation: School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide , PMB 1, Glen Osmond, South Australia 5064, Australia.
authors.forename: Joanna M
authors.initials: JM
authors.lastname: Gambetta
authors.affiliation: School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide , PMB 1, Glen Osmond, South Australia 5064, Australia.
authors.forename: David W
authors.initials: DW
authors.lastname: Jeffery
mesh_terms: D001315:Australia; D005421:Flavoring Agents / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D052616:Solid Phase Extraction / Q000379:methods*; D012997:Solvents / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D005421:Flavoring Agents; D012997:Solvents; D055549:Volatile Organic Compounds
keywords: GC-O; flavor dilution factor; headspace sampling; liquid−liquid extraction; odor activity value; rosé wine; volatile composition