title: Influence of Winemaking Processing Steps on the Amounts of (E)-2-Decenal and Tridecane as Off-Odorants Caused by Brown Marmorated Stink Bug (Halyomorpha halys).
abstract: Brown marmorated stink bugs (BMSB) release stress compounds, tridecane and (E)-2-decenal, that affect final wine quality. This study focuses on determining the effect of wine processing on (E)-2-decenal and tridecane release in both red and white wines. Wines were produced by adding live BMSB to grape clusters at densities of 0, 0.3, 1, and 3 bugs/cluster. Compound concentrations were measured using headspace solid phase microextraction with multidimensional gas chromatography and mass spectrometry. For red wines, the highest levels of stress compounds were found using 3 BMSB/cluster [tridecane, 614 μg/L; (E)-2-decenal, 2.0 μg/L]. Pressing was found to be the critical process point for stress compound release, and additional pressing processes, press types, and press fractions were investigated. BMSB taint for white wines was not found to be problematic with respect to wine quality. An action control of 3 BMSB/cluster is recommended as this was related to the known consumption rejection threshold for (E)-2-decenal.
authors.affiliation: Department of Food Science & Technology, Oregon State University , 100 Wiegand Hall, Corvallis, Oregon 97331, United States.
authors.forename: Pallavi
authors.initials: P
authors.lastname: Mohekar
authors.affiliation: Department of Food Science & Technology, Oregon State University , 100 Wiegand Hall, Corvallis, Oregon 97331, United States.
authors.forename: James
authors.initials: J
authors.lastname: Osborne
authors.affiliation: Department of Horticulture, Oregon State University , 4017 Agriculture and Life Sciences Building, Corvallis, Oregon 97331, United States.
authors.forename: Nik G
authors.initials: NG
authors.lastname: Wiman
authors.affiliation: Department of Horticulture, Oregon State University , 4017 Agriculture and Life Sciences Building, Corvallis, Oregon 97331, United States.
authors.forename: Vaughn
authors.initials: V
authors.lastname: Walton
authors.affiliation: Department of Food Science & Technology, Oregon State University , 100 Wiegand Hall, Corvallis, Oregon 97331, United States.
authors.forename: Elizabeth
authors.identifier: http://orcid.org/0000-0002-7275-2952
authors.initials: E
authors.lastname: Tomasino
mesh_terms: D000447:Aldehydes / Q000032:analysis* / Q000378:metabolism; D000473:Alkanes / Q000032:analysis* / Q000378:metabolism; D000475:Alkenes / Q000032:analysis* / Q000378:metabolism; D000818:Animals; D005511:Food Handling; D020062:Heteroptera / Q000378:metabolism*; D009812:Odorants / Q000032:analysis*; D027843:Vitis / Q000737:chemistry / Q000469:parasitology*; D014920:Wine / Q000032:analysis* / Q000469:parasitology
chemical_list: C476489:(2E)-decenal; D000447:Aldehydes; D000473:Alkanes; D000475:Alkenes; C094074:tridecane
keywords: Merlot; Pinot gris; Pinot noir; brown marmorated stink bug; press type