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Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines

Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma... IntroductionAroma is a critical factor determining the wine preferences of consumers (King et al. 2011) and has been argued to be the main influence distinguishing wines from different origins (van Leeuwen et al. 2020). Stone fruit aromas such as apricot and peach are documented as desirable for consumers and commonly noted in white wines, notably Viognier and Chardonnay (Robinson et al. 2012, Saliba et al. 2013), but the compound/s responsible are not fully elucidated. In particular, no prototypical compound of peach odour in Chardonnay wine has been highlighted (Gambetta et al. 2014).In stone fruits, Guillot et al. (2006) characterised several apricot cultivars and found that ten compounds were considered as molecular markers of the apricot fruit's aroma. Many of these compounds were found in white wines although at lower concentration (Siebert et al. 2018b). In another study, analysis of 50 fresh peach and nectarine samples revealed groups of odorants commonly occurring in wine, including lactones, terpenoids and esters (Wang et al. 2009).Early scientific investigations into wine aroma—as reviewed by Schreier and Jennings (1979)—strongly focused on lists of chemical compounds identified, with less emphasis placed on the sensory aspects of how a wine's complex mixture of volatile compounds are experienced. Advances in GC/MS olfactometry, sensory analytical methods, accurate, sensitive http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines

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Publisher
Wiley
Copyright
© 2022 Australian Society of Viticulture and Oenology Inc.
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/ajgw.12540
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Abstract

IntroductionAroma is a critical factor determining the wine preferences of consumers (King et al. 2011) and has been argued to be the main influence distinguishing wines from different origins (van Leeuwen et al. 2020). Stone fruit aromas such as apricot and peach are documented as desirable for consumers and commonly noted in white wines, notably Viognier and Chardonnay (Robinson et al. 2012, Saliba et al. 2013), but the compound/s responsible are not fully elucidated. In particular, no prototypical compound of peach odour in Chardonnay wine has been highlighted (Gambetta et al. 2014).In stone fruits, Guillot et al. (2006) characterised several apricot cultivars and found that ten compounds were considered as molecular markers of the apricot fruit's aroma. Many of these compounds were found in white wines although at lower concentration (Siebert et al. 2018b). In another study, analysis of 50 fresh peach and nectarine samples revealed groups of odorants commonly occurring in wine, including lactones, terpenoids and esters (Wang et al. 2009).Early scientific investigations into wine aroma—as reviewed by Schreier and Jennings (1979)—strongly focused on lists of chemical compounds identified, with less emphasis placed on the sensory aspects of how a wine's complex mixture of volatile compounds are experienced. Advances in GC/MS olfactometry, sensory analytical methods, accurate, sensitive

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Jul 1, 2022

Keywords: experimental design; interactions; QDA; volatiles; wine aroma

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