Wine

Volatile Compounds in Foods and Beverages

Volumn , Issue , 2017, Pages 483-546

  Etiévant, Patrick X ^a  

^a CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CARBONYL COMPOUNDS; ESTERS; FLAVOR COMPOUNDS;

CHEMICAL CLASS; INFORMATION CONCERNING;

WINE;

EID: 54849248100     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/9780203734285     Document Type: Chapter

References (226)

1. Maarse, H., and C. A. Visscher, Volatile Compounds in Alcoholic Beverages-Qualitative and Quantitative Data, TNO-CIVO Food Analysis Institute, Zeist, The Netherlands, 1989.
2. Schreier, P., Flavour composition of wines: a review, CRC Crit. Rev. Food Sci. Nutr., 11: 59-111 (1979).
3. Schreier, P., Formation of wine aroma. In: L. Nykänen and P. Lehtonen (Eds.), Flavour Research of Alcoholic Beverages-Instrumental and Sensory Analysis, Foundation for Biotechnical and Industrial Fermentation Research, Helsinki, 1984, pp. 9-37.
4. Simpson, R. F., Some important aroma components of white wine, Food Technol. Aust., 31: 516-522 (1979).
5. Nykänen, L., Formation and occurrence of flavor compounds in wine and distilled alcoholic beverages, Am. J. Enol. Vitic., 37: 84-96 (1986).
6. Shinohara, T., L’importance des substanca, s volatiles du vin. Formation et effets sur la qualité, Bull. O. I. V., 641/642: 606-618 (1984).
7. Usseglio-Tomasset, L., Influence de la temperature de conservation sur les caracteristiques physico-chimiques et organoleptiques des vins (vins aromatiques), Bull. O.I.V., 623: 19-34 (1983).
8. Amerine, M. A., and E. B. Roessler, Composition of wines. In: M. A. Amerine and E. B. Roessler (Eds.), Wines-Their Sensory Evaluation, W. H. Freeman, New York, 1976, pp. 72-77.
9. de Wet, P., Odour thresholds and their application to wine flavours studies, Proc. S. Afr. Soc. Oenol. Vitic., 3-4 Oct. 1978, pp. 28-42.
10. Etiévant, P. X., S. N. Issanchou, and C. L. Bayonove, The flavour of Muscat wine: the sensory contribution of some volatile compounds, J. Sci. Food Agric., 34: 497-504 (1983).
11. Simpson, R. F., and G. C. Miller, Aroma composition of Chardonnay wine, Vitis, 23: 143-158 (1984).
12. Simpson, R. F., Aroma and compositional changes in wine with oxidation, storage and aging, Vitis, 17: 274-287 (1978).
13. Meilgaard, M. C., Flavor chemistry of beer. II. Flavor and thresh-old of 239 aroma volatiles, Tech. Q. Master Brew. Assoc. Am., 12:151-168 (1975).
14. Ribéreau-Gayon, P., Wine aroma. In: G. Charalambous and G. E. Inglett (Eds.), Flavour of Foods and Beverages, Academic, New York, 1978, pp. 362-371.
15. Van der Merwe, C. A., and C. J. van Wyk, The contribution of some fermentation products to the odor of dry white wines, Am. J. Enol. Vitic., 32: 41-46 (1981).
16. Shinohara, T., and M. Watanabe, Gas chromatographic analysis of volatile esters in wines, Agric. Biol. Chem., 45: 2903-2905 (1981).
17. Bertuccioli, M., P. Daddi, and A. Sensidoni, Evaluating wine quality by the application of statistical methods to analytical GC data. In: A. A. Williams and R. K. Atkin (Eds.), Sensory Quality in Foods and Beverages: Definition, Measurement and Control, Society of Chemical Industry, London, 1983, pp. 353-358.
18. Bertuccioli, M., S. Clementi, and G. Giulietti, Relazione fra dati sensoriali ed analitici dei vini, Vini Ital., 3: 27-36 (1984).
19. Marais, J., The effect of pH on esters and quality of Colom bar wine during maturation, Vitis, 17: 396-403 (1978).
20. Marais, J., and H. J. Pool, Effect of storage time and temperature on the volatile composition and quality of dry white table wines, Vitis, 19: 151-164 (1980).
21. Salo, P., Determining the odor thresholds for some compounds in alcoholic beverages, J. Food Sci., 35: 95-99 (1970).
22. Shinohara, T., Y. Shimazu, and M. Watanabe, Dosage de l’acetoine et du lactate d’ethyle dans les vins par chromatographie en phase gazeuse, et étude de leur formation dans les vins, Agric. Biol. Chem., 43: 2569-2577 (1979).
23. Ter Heide, R., Recent advances in the knowledge of alcoholic beverages. In: J. Adda and H. Richard (Eds.), Colloque International Arômes Alimentaires (1983), pp. 27-45.
24. Versini, G, and T. Tomasi, Confronto tra i componenti volatili dei vini rossi ottenuti con macerazione tradizionale e macer11zione carbonica. Importanza differenziante del cinnamato di etile, L’Enotecnico, 19: 595-600 (1983).
25. Piggott, J. R., and A. J. F. Findlay, Detection thresholds of ester mixtures. In: L. Nykänen and P. Lehtonen (Eds.), Flavour Research of Alcoholic Beverages-Instrumental and Sensory Analysis, Foundation for Biotechnical and Industrial Fermentation Research, Helsinki, 1984, pp. 189-197.
26. Williams, A. A., and P. R. Rosser, Aroma enhancing effects of ethanol, Chem. Senses, 6: 149-153 (1981).
27. Maarse, H., and C. A. Visscher, Volatile Compounds in Food-Qualitative and Quantitative Data, TNO-CIVO Food Analysis Institute, Zeist, The Netherlands, 1989.
28. Schreier, P., and J. H. Paroschy, Volatile components of wild grapes, Vitis riparia M., Can. Inst. Food Sci. Technol. J., 13: 118-121 (1980).
29. Schreier, P., and J. H. Paroschy, Volatile constituents from Concord, Niagaria (Vitis labrusca, L.) and Elvira (V. labrusca, L X V. riparia, M.) grapes, Can. Inst. Food Sci. Technol. J., 14: 112-118 (1981).
30. Dubourdieu, D., and P. Ribéreau-Gayon, Mise en évidence d’une activité estérase chez Botrytis cinerea, incidence technologique, Bull. O.I.V., 648/649: 210-213 (1985).
31. Nishimura, K., and M. Masuda, Identification of some flavor and characteristic compounds in alcoholic beverages. In: L. Nykänen and P. Lehtonen (Eds.), Flavour Research of Alcoholic BeveragesInstrumental and Sensory Analysis, Foundation for Biotechnical and Industrial Fermentation Research, Helsinki, 1984, pp. 111-120.
32. Nordström, K., Studies on the formation of volatile esters in fermentation with brewer’s yeast, Svensk Kem. Tidskr., 76: 510-543 (1964).
33. Nykänen, L., and H. Suomalainen, Formation of aroma compounds by yeast. In: L. Nykänen and H. Suomalainen (Eds.), Aroma of Beer, Wine and Distilled Alcoholic Beverages, D. Reidel, Dordrecht, 1983, pp. 3-17.
34. De la Ossa, E. M., L. Pérez, and I. Caro, Variations of the major volatiles through aging of sherry, Am. J. Enol. Vitic., 38: 293-297 (1987).
35. Ramey, D. D., and C. S. Ough, Volatile ester hydrolysis or formation during storage of model solutions and wines, J. Agric. Food Chem., 28: 928-934 (1980).
36. Rapp, A., M. Guntert, and H. Ullemeyer, Über Veränderungen der Aromastoffe während der Flaschenlagerung von Weissweinen der Rebsorte Reisling, Z. Lebensm. Unters. Forsch., 180: 109-116 (1985).
37. Brander, C. F., R. E. Kepner, and A. D. Webb, Identification of some volatile compounds of wine of Vitis vinifera cultivar Pinot Noir, Am. J, Enol. Vitic., 31: 69-75 (1980).
38. Kinzer, G., and P. Schreier, Influence of different pressing systems on the composition of volatile constituents in unfermented grape musts and wines, Am. J. Enol. Vitic., 31: 7-13 (1980).
39. Ducruet, V., Comparison of the headspace volatiles of carbonic maceration and traditional wine, Lebensm. Wiss. Technol., 17: 217-221 (1984).
40. Simpson, R. F., Aroma composition of bottle aged white wine, Vitis, 18: 148-154 (1979).
41. Webb, A. D., and J. L. Ingraham, Fusel oil. In: W. U. Wayne (Ed.), Advances in Applied Microbiology, Academic, New York, 5: pp. 317-353 (1963).
42. Shinohara, T., and M. Watanabe, Gas chromatographic analysis of higher alcohols and ethyl acetate in table wines, Agric. Biol. Chem., 40: 2475-2477 (1976).
43. Rankine, B. C., The importance of yeasts in determining the composition and quality of wines, Vitis, 7: 22-49 (1968).
44. Shinohara, T., and M. Watanabe, 2-Phenylethyl alcohol and y-butyrolactone in wines: their amounts and factors affecting the formations, Nippon Nogei Kagaku Kaishi, 53: 219-225 (1979).
45. Wildenradt, H. L., E. N. Christensen, B. Stackler, A. Caputi, Jr., K. Slinkard, and K. Scutt, Volatile constituents of grape leaves. I. Vi tis vinifera variety Chenin Blanc, Am. J. Enol. Vitic., 26:148-153 (1975).
46. Williams, P. J., C. R. Strauss, B. Wilson, and R. A. Massy-Westropp, Glycosides of 2-phenylethanol and benzyl alcohol in Vitis vinifera grapes, Phytochemistry, 22: 2039-2041 (1983).
47. Bidan, P., Relation entre la teneur des vins en alcools supérieurs et la teneur des moûts en substances azotées, en particulier en acides aminés, Bull. O.I. V., 48: 842-867 (1975).
48. Van Rooyen, P. C., P. de Wet, C. J. van Wyk, and A. Tromp, Chenin Blanc Wine volatiles and the intensity of a guava-like flavour, S. Afr. J. Enol. Vitic., 3: 1-7 (1982).
49. Van Rooyen, P. C., L. P. Ellis, and C. S. du Plessis, L’effet du stade de maturité des cépages de raisins sélectionnés sur la composition du jus et du vin, Bull. O.I. V., 640: 489-501 (1984).
50. Stevens, R., Beer flavour. 1. Volatile products of fermentation:a review, Brewing Ind. Res. Found., 66: 453-471 (1960).
51. Rapp, A., Studies on the biosynthesis of fermentation amyl alcohol, 4th Int. Enol. Symp., 1976, pp. 394-411.
52. Parfait, A., and C. Jouret, Formation des alcools supérieurs dans les rhums, Ann. Technol. Agric., 24: 421-436 (1975).
53. Wilson, B., C. R. Strauss, and P. J. Williams, Changes in free and glycosidically bound monoterpenes in developing Muscat grapes, J. Agric. Food Chem., 32: 919-924 (1984).
54. Gunata, Y. Z., C. L. Bayonove, R. L. Baumes, and R. E. Cordonnier, The aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components c. v. Muscat during first development and maturation, J. Sci. Food Agric., 36: 857-862 (1985).
55. Gunata, Y. Z., C. L. Bayonove, R. L. Baumes, and R. E. Cordonnier, Changes in free and bound fractions of aromatic components in vine leaves during development of Muscat grapes, Phytochemistry, 25: 943-946 (1986).
56. Strauss, C. R., P. R. Gooley, B. Wilson, and P. J. Williams, Application of droplet countercurrent chromatography to the analysis of conjugated forms of terpenoids, phenols, and other constituents of grape juice, J. Agric. Food Chem., 35: 519-524 (1987).
57. Etievant, P. X., and C. L. Bayonove, Aroma components of pomaces and wine from the variety Muscat de Frontignan, J. Sci. Food Agric., 34: 393-403 (1983).
58. Cordonnier, R., and C. Bayonove, Etude de la phase prefermentaire de la vinification: extraction et formation de certains composes de l ‘arôme; cas des terpenols, des aldehydes et des alcools en C 6, Connaiss. Vigne Vin, 15: 269-286 (1981).
59. Joslin, W. S., and C. S. Ough, Cause and fate of certain c 6 compounds formed enzymatically in macerated grape leaves during harvest and wine fermentation, Am. J. Enol. Vitic., 29: 11-17 (1978).
60. Schreier, P., and L. Reiner, Characterisation and differentiation of grape brandies by multiple discriminant analysis, J. Sci. Food Agric., 30: 319-327 (1979).
61. Baumes, R., R. Cordonnier, S. Nitz, and F. Drawert, Identification and determination of volatile constituents in wines from different vine cultivars, J. Sci. Food Agric., 37: 927-943 (1986).
62. Yunome, H., Y. Zenibayashi, and M. Date, Characteristic components of botrytised wine, sugars, alcohols, organic acids, and other factors, Hakkokogaku, 59: 169-175 (1981).
63. Marais, J., Terpenes in the aroma of grapes and wines: a review, S. Afr. J. Enol. Vitic., 4: 49-58 (1983).
64. Boidron, J. N., and P. Torres, Les arômes des muscats, étude analytique et dégustative, Bull. Techn. Pyrénées Orient., 93: 157-161 (1979).
65. Cordonnier, R., L’arôme des vins, Rev. Fr. Oenol., 14: 15-26 (1973).
66. Versini, G., S. lnama, and G. Sartori, A capillary column gas chromatographic research into the terpene constituents of “Riesling Reneno” (white Riesling) wine from Trentino Alto Adige: their distribution within berries, their passages into must and their presence in the wine according to different wine-making procedures. Organoleptic considerations, Vini Ital., 133: 189-211 (1981).
67. Ribéreau-Gayon, P., J. N. Boidron, and A. Terrier, Aroma of Muscat grape varieties, J. Agric. Food Chem., 23: 1042-1047 (1975).
68. Bayonove, C., and R. Cordonnier, Recherches sur l ‘arôme du Muscat.
69. Profils aromatiques de cépages Muscat et non Muscat. Importance du linalol chez les Muscats, Ann. Technol. Agric., 19: 95-105 (1970).
70. Bayonove, C., and R. Cordonnier, Recherches sur l’arôme du Muscat. 111. Etude de la fraction terpenique, Ann. Technol. Agric., 20: 347-355 (1971).
71. Bayonove, C., Recherches sur l’aromatisation frauduleuse des vins doux naturels et des mistelles par le coriandre (Coriandrum sativum L.) et le sureau (Sambucus nigra L.), Ann. Technol. Agric., 22:153-163 (1973).
72. Wagner, R., N. Dirninger, V. Fuchs, and B. Bronner, Premiers resultats concernant l’étude genetique de constituants volatils importants de l’arôme des raisins dans deux descendances de Vitis vinifera L., Genet. Amelior. Vigne, 2nd Symp. Int., 1978, pp. 429-434.
73. Marais, J., Terpene concentrations and wine quality of Vitis vinif era 1. cv Gewiirztraminer as affected by grape maturity and cellar practices, Vitis, 26: 231-245 (1987).
74. Bock, G., I. Benda, and P. Schreier, Biotransformation of linalool by Botrytis cinerea, J. Food Sci., 51: 659-662 (1986).
75. Rapp, A., and W. Knipser, 3,7-Dimethyl-okta-l,5-dien-3,7-diol, eine neue terpenoide Verbindung des Trauben und Weinaromas, Vitis, 18: 229-233 (1979).
76. Strauss, C. R., B. Wilson, and P. J. Williams, Novel monoterpene diols and diol glycosides in Vi tis vinifera grapes, J. Agric. Food Chem., 36: 569-573 (1988).
77. Strauss, C. R., B. Wilson, P. R. Gooley, and P. J. Williams, Role of monoterpenes in grape and wine flavor. In: T. H. Parliment and R. Croteau (Eds.), Biogeneration of Aromas, ACS Symp., Ser. 317, American Chemical Society, Washington, D. C., 1986, pp. 222-242.
78. Noble, A. C., R. A. Arnold, J. Buechsenstein, E. J. Leach, J. O. Schmidt, and P. M. Stern, Modification of a standardized system of wine aroma terminology, Am. J. Enol. Vi tic., 38: 143-146 (1987).
79. Heymann, H., and A. C. Noble, Descriptive analysis of commercial Cabernet Sauvignon wines from California, Am. J. Enol. Vitic., 38:41-44 (1987).
80. Noble, A. C., and M. Shannon, Profiling Zinfandel wines by sensory and chemical analyses, Am. J. Enol. Vitic., 38: 1-5 (1987).
81. Asselin, C., R. Morlat, H. Leon, J. Robichet, M. Remoué, and J. Salette, Methode d’analyse sensorielle adaptée à la caracterisation des vins rouges issus de terroirs differents, Sci. Aliments, 3: 245-263 (1983).
82. Brock, M. L., R. E. Kepner, and A. D. Webb, Comparison of volatiles in a Palomino wine and a submerged culture flor sherry, Am. J. Enol. Vitic., 35: 151-155 (1984).
83. Llaguno, C., Equipement enzymatique des levures. Utilisation de nos connaissances pour la distinction des levures employees en oenologie, Bull. O.I.V., 583: 716-732 (1979).
84. Suomalainen, H., L. Nykänen, and K. Eriksson, Composition and consumption of alcoholic beverages: a review, Am. J. Enol. Vitic., 25: 179-187 (1974).
85. Shinohara, T., Gas chromatographic analysis of volatile fatty acids in wines, Agric. Biol. Chem., 49: 2211-2212 (1985).
86. Rizzon, L. A., Incidence de la maceration sur la composition chimique des vins, These Docteur Ingenieur, Universite de Bordeaux, 1985.
87. Sponholz, W.-R., and H. H. Dittrich, Flüchtige Fettsäuren in Weinen verschiedener Qualitatsstufen, Z. Lebensm. Unters. Forsch., 183:344-347 (1986).
88. Roufet, M., C. L. Bayonove, and R. E. Cordonnier, Etude de la composition lipidique du raisin, Vi tis vinifera L.: évolution au cours de la maturation et localisation dans la baie, Vi tis, 26: 85-97 (1987).
89. Sponholz, W.-R., H. H. Dittrich, F. Haas, and B. Wünsch, Die Bildung von flüchtigen Fettsäuren durch Saccharomyces-Hefen wäbrend der Vergärung von Traubenmost, Z. Lebensm. Unters. Forsch., 173: 297-300 (1981).
90. Shinohara, T., Factors affecting the formation of volatile fatty acids during grape must fermentation, Agric. Biol. Chem., 50: 3197-3199 (1986).
91. Bertrand, A., and V. Torres-Allegre, Incidence de l’action de l’oxygène sur la formation des produits secondaires de la fermentation alcoolique du moût de raisin, Sci. Aliments, 4: 45-64 (1984).
92. Tressl, R., M. Apetz, R. Arrieta, and K. G. Grunewald, Formation of lactones and terpenoids by microorganisms. In: G. Charalambous and G. E. Inglett (Eds.), Flavour of Foods and Beverages, Academic, New York, 1978, pp. 145-168.
93. Tressl, R., and W. Albrecht, Biogenesis of aroma compounds through acyl pathways. In: T. H. Parliment and R. Croteau (Eds.), Biogeneration of Aromas, ACS Symp. Ser. 317, American Chemical Society, Washington, D.C., 1986, pp. 114-133.
94. Freeman, B. M., C. J. Muller, R. E. Kepner, and A. D. Webb, Some products of the metabolism of ethyl 4-oxobutanoate by Saccharomyces fermenti in the film form on the surface of simulated flor sherry, Am. J. Enol. Vitic., 28: 119-122 (1977).
95. Fagan, G. L., R. E. Kepner, and A. D. Webb, Biosynthesis of certain gamma-substituted gamma-butyrolactones present in film sherries, Am. J. Enol. Vitic., 32: 163-167 (1981).
96. Fagan, G. L., R. E. Kepner, and A. D. Webb, Additional volatile components of Palomino film sherry, Am. J. Enol. Vitic., 33: 47-50 (1982).
97. Muller, C. J., R. E. Kepner, and A. D. Webb, Lactones in winesa review, Am. J. Enol. Vitic., 24: 5-9 (1973).
98. Dubois, P., J. Rigaud, and J. Dekimpe, Identification de la dimethyl-4, 5-tetrahydrofuranedione-2, 3-dans le vin jaune du Jura, Lebensm. Wiss. Technol., 9: 366-368 (1976).
99. Van Straten, S., G. Jonk, and L. Van Gernert, Alteration in a wine distillate during ageing. In: G. Charalambous and E. G. Inglett (Eds.), Flavor of Foods and Beverages, Academic, New York, 1978, pp. 381-390.
100. Webb, A. D., R. E. Kepner, and L. Maggiora, Sherry aroma. VI. Some volatile components of flor sherry of Spanish origin. Neutral substances, Am. J. Enol. Vitic., 19: 190-199 (1968).
101. Hata, H., S. Shimizu, and H. Yamada, Enzymatic production of D(-)-pantoyl lactone from ketopantoyl lactone, Agric. Biol. Chem., 51: 3011-3016 (1987).
102. Nykänen, L., and H. Suomalainen, 0-Heterocyclic compounds. In: L. Nykänen and H. Suomalainen (Eds.), Aroma of Beer, Wine and Distilled Alcoholic Beverages, D. Reidel, Dordrecht, 1983, pp. 302-312.
103. Schreier, P., F. Drawert, and K. O. Abraham, Identification and determination of volatile constituents in Burgundy Pinot Noir wines, Lebensm. Wiss. Technol., 13: 318-321 (1980).
104. Nakamura, S., E. A. Crowell, C. S. Ough, and A. Totsuka, Quantitative analysis of γ-nonalactone in wines and its threhsold determination, J. Food Sci., 53: 1243-1244 (1988).
105. Martin, B., Etude des lactones dans l’arôme du vin jaune du Jura, Diplôme d’études approfondies, Universite Paris VII, Paris XI et ENSIA, 1986.
106. Maga, J. A., Lactones in Foods, CRC Crit. Rev. Food Sci. Nutr., 8:1-56 (1976).
107. Sulser, H., M. Habegger, and W. Biichi, Synthese und Geschmackspriifungen von 3, 4-disubstituierten 2-Hydroxy-2-buten-l, 4-oliden, Z. Lebensm. Unters. Forsch., 148: 215-220 (1972).
108. Criddle, W. J., R. W. Goswell, and M. A. Williams, The chemistry of sherry maturation. II. An investigation of the volatile components present in “standard” sherry base wine, Am. J. Enol. Vitic., 34: 61-71 (1983).
109. Muller, C. J., L. Maggiora, R. E. Kepner, and A. D. Webb, Identification of two isomers of 4, 5-dihydroxyhexanoic acid gamma lactone in Californian and Spanish flor sherries, J. Agric. Food Chem., 17:1373-1376 (1969).
110. Augustyn, O. P. H., C. J. Van Wyk, C. J. Muller, R. E. Kepner, and A. D. Webb, The structure of solerone (5-acetyldihydro-2(3H)furanone), a substituted y-lactone involved in wine aroma, J. Agric. Food Chem., 19: 1128-1130 (1971).
111. Williams, A. A., Recent developments in the field of wine flavour research, J. Inst. Brew., 88: 43-43 (1982).
112. Ikan, R., B. Crammer, V. Weinstein, Z. Goldschmidt, and H. Spiegelstein, Synthesis of γ-and δ-lactones and their odorous and plantgrowth regulating activity. In: E.-J. Brunke (Ed.), Progress in Essential Oil Research, Walter de Gruyter, Berlin, 1986, pp. 357-363.
113. Otsuka, K.-I., K. Sato, and T. Yamashita, Structure of a precursor of β-methyl-γ-octalactone, an aging flavor compound of distilled liquors, J. Ferment. Technol., 58: 395-398 (1980).
114. Takahashi, K., M. Tadenuma, and S. Sato, 3-Hydroxy-4,5-dimethyl-2(5H)-furanone, a burnt flavoring compound from aged sake, Agric. Biol. Chem., 40: 325-330 (1976).
115. Girardon, P., Y. Sauvaire, J.-C. Baccou, and J.-M. Bessiere, Identification de la 3-hydroxy-4, 5-diméthyl-2(5H)-furanone dans l’arôme des graines de fenugrec (Trigonella foenum graecum L.), Lebensm. Wiss. Technol., 19: 44-46 (1986).
116. Barrett, J., S. A. Halsey, and T. L. Peppard, Flavour stability of ales brewed using hydrolysed maize syrup. Sensory and analytical aspects, J. Inst. Brew., 89: 356-360 (1983).
117. Meilgaard, M., A. Elizondo, and E. Moya, A study of carbonyl compounds in beer. II. Flavor and flavor thresholds of aldehydes and ketones added to beer, Tech. Quart. Master Brew. Assoc. Am., 7:143-149 (1970).
118. Williams, A. A., Flavour research and the cider industry, J. Inst. Brew., 80: 455-470 (1974).
119. Somers, T. C., and L. G. Wescombe, Evolution of red wines. II. An assessment of the role of acetaldehyde, Vitis, 26: 27-36 (1987).
120. Baro, A. L., and J. A. Carrasco, Les conditions de formation des aldehydes dans les vins. Relation et importance en rapport avec les phenomenes d’oxydation et les caracteristiques organoleptiques, Bull. O.I.V., 554: 253-267 (1977).
121. Wibowo, D., R. Eschenbruch, C. R. Davis, G. H. Fleet, and T. H. Lee, Occurrence and growth of lactic acid bacteria in wine: a review, Am. J. Enol. Vitic., 36: 302-313 (1985).
122. Davis, C. R., D. Wibowo, R. Eschenbruch, T. H. Lee, and G. H. Fleet, Practical implications of malolactic fermentation: a review, Am. J. Enol. Vitic., 36: 290-301.
123. Wildenradt, H. L., and V. L. Singleton, The production of aldehydes as a result of oxidation of polyphenolic compounds and its relation to wine aging, Am. J. Enol. Vitic., 25: 119-126 (1974).
124. Otsuka, K.-L., I. Iki, S.-I. Nozu, Y. Iimura, and A. Totsuka, Relationship between type and composition of sherry, J, Ferment. Technol., 58: 353-361 (1980).
125. Grosch, W., P. Schieberle, and G. Laskawy, Model experiments about the formation of volatile carbonyl compounds from fatty acid hydroperoxides. In: P. Schreier (Ed.), Flavour '81, 3rd Weurman Symposium, Proc. Int. Conf., Walter de Gruyter, Berlin, 1981, pp. 433-448.
126. Roufet, M., C. L. Bayonove, and R. E. Cordonnier, Changes in fatty acids from grape lipidic fractions during crushing exposed to air, Am. J. Enol. Vitic., 37: 202-205 (1986).
127. Williams, P. J., and C. R. Strauss, Spirit recovered from heapfermented grape mare: nature, origin and removal of the off-odour, J. Sci. FoodAgric., 29: 527-533 (1978).
128. Ullrich, F., and W. Grosch, Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid, Z. Lebensm. Unters. Forsch., 184: 277-282 (1987).
129. Rapp, A., and H. Mandery, New progress in vine and wine research, Experientia, 42: 873-884 (1986).
130. Schreier, P., The role of micro-organisms in flavour formation. In:D. G. Land and H. E. Nursten (Eds.), Progress in Flavour Research, Applied Science, London, 1979, pp. 175-196.
131. Augustyn, O. P. H., and A. Rapp, Aroma components of Vitis vzmfera L. cv. Chenin Blanc grapes and their changes during maturation, S. Afr. J. Enol. Vitic., 3: 47-51 (1982).
132. Fischer, U., and W. Grosch, Bildung von Aromastoffen beider Autoxidation von Hexanal und 2(E)-Hexenal, Z. Lebensm. Unters. Forsch., 186: 495-499 (1988).
133. Ui, S., H. Masuda, and H. Muraki, Stereoisomers of 2, 3-butanediol and acetoin in wines and their correspondence to organoleptic evaluation, Hakkokogaku, 64: 161-167 (1986).
134. Shimazu, Y., M. Uehara, and M. Watanabe, Transformation of citric acid to acetic acid, acetoin and diacetyl by wine making lactic bacteria, Agric. Biol. Chem., 49: 2147-2157 (1985).
135. Onishi, M., J. F. Guymon, and E. A. Crowell, Changes in some volatile constituents of brandy during aging, Am. J. Enol. Vi tic., 28: 152-158 (1977).
136. Simpson, R. F., Volatile aroma components of Australian port wines, J. Sci. Food Agric., 31: 214-222 (1980).
137. Schreier, P., F. Drawert, and S. Bhiwapurkar, Volatile compounds formed by thermal degradation of β-carotene, Chem. Mikrobiol. Technol. Lebensm., 6: 90-91 (1979).
138. Tressl, R., K. G. Grunewald, R. Silwar, and D. Bahri, Chemical formation of flavour substances. In: D. G. Land and H. E. Nursten (Eds.), Progress in Flavour Research, Applied Science, London, 1979, pp. 197-213.
139. 13 nor-isoprenoid flavorants in Riesling grapes, Am. J. Enol. Vitic., 38: 23-27 (1987).
140. Razungles, A., C. L. Bayonove, R. E. Cordonnier, and J. C. Sapis, Grape carotenoids: changes during the maturation period and localization in mature berries, Am. J. Enol. Vitic., 39: 44-48 (1988).
141. Strauss, C. R., E. Dimitriadis, B. Wilson, and P. J. Williams, Studies on the hydrolysis of two megastigma-3, 6, 9 triols rationalizing the origins of some volatile C 13 norisoprenoids of Vitis vinifera grapes, J. Agric. Food Chem., 34: 145-149 (1986).
142. Sorrentino, F., A. Voilley, and D. Richon, Activity coefficients of aroma compounds in model food systems, AIChE J., 32: 1988-1993 (1986).
143. Misselhorn, K., Formation of acetals in rum: a kinetic study, Ann. Technol. Agric., 24: 371-381 (1975).
144. Williams, P. J., and C. R. Strauss, Studies of volatile components in the dichloromethane extracts of Australian flor sherries: the identification of the isomeric ethylidene glycerols, J. Inst. Brew., 84: 144-147 (1978).
145. Van Gernert, L. J., and A. H. Nettenbreijer, Compilation of Odour Threshold Values in Air and Water, National Institute for Water Supply, Voorburg, The Netherlands; Central Institute for Nutrition and Food Research TNO, Zeist, The Netherlands, 1977.
146. Webb, A. D., and A. C. Noble, Aroma of sherry wines, Biotechnol. Bioeng., 18: 939-952 (1976).
147. Puech, J.-L., R. Leaute, G. Clot, L. Nomdedeu, and H. Mondies, Evolution de divers constituants volatils et phenoliques des eaux de vie de cognac au cours de leur vieillissement, Sci. Aliments, 4: 65-80 (1984).
148. Williams, A. A., M. J. Lewis, and H. V. May, The volatile flavour components of commercial port wines, J. Sci. Food Agric., 34: 311-319 (1983).
149. Etiévant, P., Constituents volatils du vin jaune: identification d’acétals derivés du glycerol, Lebensm. Wiss. Technol., 12: 115-120 (1979).
150. Dubois, P. J., Les constituants volatils du vin avec une attention particuliere aux phenols volatils, Symposium di Enologia, Saint Michele all’Adige, Trento, 1980, pp. 160-168.
151. Singleton, V. L., and A. C. Noble, Wine flavour and phenolic substances. In: G. Charalambous (Ed.), Phenolic, Sulfur and Nitrogen Compounds in Food Flavors, ACS Symp. Ser. 26, American Chemical Society, Washington, D.C., 1976, pp. 47-70.
152. Dubois, P., Volatile phenols in wines. In: J. R. Piggott (Ed.), Flavour of Distilled Beverages, Soc. Chem. Ind., London, 1983, pp. 110-119.
153. Nykänen, L., and H. Suomalainen, Aroma of Beer, Wine and Distilled Alcoholic Beverages, D. Reidel, Dordrecht, 1983, pp. 263-272.
154. Singleton, V. L., and P. Esau, Phenolic substances in grapes and wines, and their significance. In: V. L. Singleton and V. L. Esau (Eds.), Advances in Food Research, Suppl. 1, Academic, New York, 1969, pp. 14-17, 135-136, 161-162.
155. Lehtonen, M., Phenols in whisky, Chromatographia, 16: 201-203 (1982).
156. Etiévant, P. X., Volatile phenol determination in wine, J. Agric. Food Chem., 29: 65-67 (1981).
157. Di Stefano, R., Glietil fenoli nei vini, Vignevini, 5: 35-38 (1985).
158. Etievant, P. X., S. N. Issanchou, S. Marie, V. Ducruet, and C. Flanzy, Sensory impact of volatile phenols on red wines aroma: influence of carbonic maceration and time of storage, Sci. Aliments, 9: 19-33 (1989).
159. Dzhakhua, M. J., E. S. Drboglav, and M. A. Dzhaparidze, Study of volatile phenol compounds in white wines, Prikl. Biokhim. Mikrobiol., 14: 156-158 (1978).
160. Arctander, S. (Ed.), Perfume and Flavor Chemicals, S. Arctander, Montclair, N.J., 1969.
161. Versini, G., Sull’aroma del vino “Traminer aromatico” or “Gewiirztraminer”, Vignevini, 5: 57-65 (1985).
162. Tressl, R., R. Renner, and M. Apetz, Volatile phenolic components in beer, smoked beer, and sherry, Z. Lebensm. Unters. Forsch., 162: 115-122 (1976).
163. Dubois, P., Evolution des arômes des vins au cours de leur vieillissement. In: Association des Oenologues (Eds.), Les arômes des vins, Faculte de pharmacie, Montpellier, 1986.
164. Ducruet, V., C. Flanzy, M. Bourzeix, and Y. Chambroy, Les constituants volatils des vins jeunes de maceration carbonique, Sci. Aliments, 3: 413-426 (1983).
165. Dubois, P., and G. Brulé, Etude des phénols volatils des vins rouges, C. R. Acad. Sci. Paris, 271: 1597-1598 (1970).
166. Dubois, P., G. Brulé, and M. Ilic, Etude des phénols volatils de deux vins rouges, Ann. Technol. Agric., 20: 131-139 (1971).
167. Steinke, R. D., and M. C. Paulson, Phenols from grain. The production of steam-volatile phenols during the cooking and alcoholic fermentation of grain, J. Agric. Food Chem., 12: 381-387 (1964).
168. Albagnac, G., La décarboxylation des acides cinnarniques substitués par les levures, Ann. Technol. Agric., 24: 133-141 (1975).
169. Finkle, B. J., J. C. Lewis, J, W. Corse, and R. E. Lundin, Enzyme reactions with phenolic compounds: formation of hydroxystyrenes through the decarboxylation of 4-hydroxycinnarnic acids by Acetobacter, J, Biol. Chem., 237: 2926-2931 (1962).
170. Von Wackerbauer, K., T. Kossa, and R. Tressl, Die bildung von phenolen durch hefen, Monatsschr. Brau., 28: 52-55 (1978).
171. Goodey, A. R., and R. S. Tubb, Genetic and biochemical analysis of the ability of Saccharomyces cerevisiae to decarboxylate cinnarnic acids, J, Gen. Microbial., 128: 2615-2620 (1982).
172. Nishimura, K., M. Ohnishi, M. Masuda, K. Koga, and R. Matsuyarna, Reactions of wood components during maturation. In: J. R. Piggott (Ed.), Flavour of Distilled Beverages: Origin and Development, Soc. Chern. Ind., London, 1983, pp. 241-255.
173. Nishimura, K., and M. Masuda, Minor constituents of whiskey fusel oil. 1. Basic, phenolic and lactonic compounds, J. Food Sci., 36:819-822 (1971).
174. Suornalainen, H., Quelques aspects generaux de la composition de l’ar6rne des boissons alcoholiques, Ann. Technol. Agric., 24: 453-467 (1975).
175. Goniak, O. J, and A. C. Noble, Am. J. Enol. Vitic., 38: 223-227 (1987).
176. Sped ding, D. J., and P. Raut, The influence of dimethyl sulphide and carbon disulphide in the bouquet of wines, Vitis, 21: 240-246 (1982).
177. De Mora, S. J., S. J. Knowles, R. Eschenbruch, and W. J. Torrey, Dimethyl sulphide in some Australian red wines, Vitis, 26: 79-84 (1987).
178. Williams, R. S., and D. E. F. Gracey, Beyond dimethyl sulfide: the significance to flavor of thioesters and polysulfides in Canadian beers, J, Am. Soc. Brew. Chem., 40: 68-71 (1982).
179. Buttery, R. G., R. M. Seifert, J. G. Turnbaugh, D. G. Guadagni, and L. C. Ling, Odor threshold of thiarnin odor compound 1-rnethylbicyclo [ 3. 3. 0]-2, 4-dithia-8-oxaoctane, J. Agric. Food Chem., 29:183-185 (1981).
180. Van Dort, H. M., L. M. van der Linde, and D. de Rijke, Identification and synthesis of new odor compounds from photolysis of thiarnin, J. Agric. Food Chem., 32: 454-457 (1984).
181. Buttery, R. G., and R. M. Seifert, Thiarnin odor compound odor threshold: synthetic vs. “natural,” J. Agric. Food Chem., 30:1261 (1982).
182. Rapp, A., M. Güntert, and J. Almy, Identification and significance of several sulfur-containing compounds in wine, Am. J. Enol. Vitic., 36: 219-221 (1985).
183. Schreier, P., Schwefelverbindungen im Weinaroma, Symposium di Enologia, Saint Michele all’Adige, Trento, 1980, pp. 397-411.
184. Kolor, M. G., Identification of an important new flavor compound in Concord grapes: ethyl-3-mercaptopropionate, J, Agric. Food Chem., 31: 1125-1127 (1983).
185. Spedding, D. J, R. Eschenbruch, and P. J. McGregor, Sulphur compounds in the head space of some New Zealand commercial wines, Food Technol. Aust., 35: 22-23 (1983).
186. Leppänen, O. A., J. Denslow, and P. P. Ronkainen, Determination of thiolacetates and some other volatile sulfur compounds in alcoholic beverages, J. Agric. Food Chem., 28: 359-362 (1980).
187. Spedding, D. J., R. Eschenbruch, and A. Purdie, The distribution of dimethyl sulphide in some New Zealand wines, Vitis, 19: 241-245 (1980).
188. Leppänen, O., J. Denslow, and P. Ronkainen, A gas chromatographic method for the accurate determination of low concentrations of volatile sulphur compounds in alcoholic beverages, J. Inst. Brew., 85:350-353 (1979).
189. Loubser, G. J., and C. S. du Plessis, The quantitative determination and some values of dimethyl sulphide in white table wines, Vitis, 15: 248-252 (1976).
190. Schreier, P., F. Drawert, and A. Junker, Gaschromatographischmassenspektrometrische untersuchung fliichtiger inhaltsstoffe des weines. II. Thioather-verbindungen des weinaromas, Z. Lebensm. Vnters. Forsch., 154: 279-284 (1974).
191. Muller, C. J., R. E. Kepner, and A. D. Webb, Identification of 3-(methylthio)-propanol as an aroma constituent in “Cabernet Sauvignon” and “Ruby Cabernet” wines, Am. J. Enol. Vitic., 22: 156-160 (1971).
192. Stern, D. J., D. Guadagni, and K. L. Stevens, Aging of wine:qualitative changes in the volatiles of Zinfandel wine during two years, Am. J. Enol. Vitic., 26: 208-213 (1975).
193. Schopfer, J.-F., and J. Aerny, Le role de l’ anhydride sulfureux en vinification, Bull. O. I. V., 652/653: 515-542 (1985).
194. Ough, C. S., E. B. Roessler, and M. A. Amerine, Effects of sulfur dioxide, temperature, time and closures on the quality of bottled dry white table wines, Food Technol., 14: 352-356 (1960).
195. Marais, J., Effect of storage time and temperature on the formation of dimethyl sulphide and on white wine quality, Vitis, 18: 254-260 (1979).
196. Du Plessis, C. S., and G. L. Loubser, The bouquet of “late harvest” wine, Agrochemophysica, 6: 49-52 (1974).
197. De Mora, S. J., R. Eschenbruch, S. J. Knowles, and D. J. Spedding, The formation of dimethyl sulfide during fermentation using a wine yeast, Food Microbial., 3: 27-32 (1986).
198. Anness, B. J., and C. W. Bamforth, Dimethyl sulphide: a review, J. Inst. Brew., 88: 244-252 (1982).
199. Escherbruch, R., S. J. de Mora, S. J. Knowles, W. K. Leonard, T. Forrester, and D. J. Spedding, The formation of volatile sulphur compounds in unclarified grape juice, Vitis, 25: 53-57 (1986).
200. Molnar, I., E. Oura, and H. Suomalainen, Changes in the activities of certain enzymes of Champagne yeast during storage of sparkling wine, Acta Aliment., 9: 313-324 (1980).
201. Schreier, P., F. Drawert, A. Junker, H. Barton, and G. Leupold, Über die biosynthese von aromastoffen durch microorganismus. II. Bildung von sehwefelverbindungen aus methionin
202. Colagrande, O., and G. Ciozzani, Natura e origine di composti solforati volatili nei vini, Symposium di enologia Saint Michele all’ Adige, Trento, 1980, pp. 413-427.
203. Buttery, R. G., W. F. Haddon, R. M. Seifert, and J. G. Turnbaugh, Thiamin odor and bis(2-methyl-3-furyl) disulfide, J. Agric. Food Chem., 32: 674-676 (1984).
204. Ames, J. M., and G. MacLeod, Volatile components of a yeast extract composition, J. Food Sci., 50: 125-131 (1985).
205. Chung, S.-H., Study of volatile constituents arising from yeasts during their autolysis in synthetic alcoholic media, Thesis in Food Sciences, University of Dijon, France, 1986.
206. Ough, C. S., Volatile nitrogen compounds in fermented beverages. In: L. Nykänen and P. Lehtonen (Eds.), Flavour Research of Alcoholic Beverages-Instrumental and Sensory Analysis, Foundation for Biotechnical and Industrial Fermentation Research, Helsinki, 1984, pp. 199-225.
207. Daudt, C. E., Volatile amines: determination in grapes, musts and wines, 1980; Diss. Abstr. Int., 41: 4512B (1981).
208. Buteau, C., C. L. Duitschaever, and G. C. Ashton, A study of the biogenesis of amines in a Villard Noir wine, Am. J. Enol. Vitic., 35:228-236 (1984).
209. Weast, R. C., M. J. Astle, andW. H. Beyer (Eds.), Dissociation constants of organic bases in aqueous solution. In: CRC Handbook of Chemistry and Physics, 69th ed. CRC, Boca Raton, Fla., 1988/1989, pp. Dl59-Dl61.
210. Stahl, W. H., Compilation of Odor and Taste Threshold Values Data, ASTM data series DS 48, Am. Soc. for Testing and Materials, Philadelphia, 1973.
211. Schreier, P., F. Drawert, and A. Junker, Gaschromatographischmassenspektrometrische Untersuchung fliichtiger Inhaltsstoffe des Weines, Z. Lebensm. Unters. Forsch., 157: 34-37 (1975).
212. Ruth, J. H., Odor thresholds and irritation levels of several chemical substances: a review, Am. Ind. Hyg. Assoc. J., 47: Al42-Al51 (1986).
213. Heymann, H., A. C. Noble, and R. B. Boulton, Analysis of methoxypyrazines in wines. 1. Development of a quantitative procedure, J. Agric. Food Chem., 34: 268-271 (1986).
214. Harris, R. L. N., M. J. Lacey, W. V. Brown, and M. S. Allen, Determination of 2-methoxy-3-alkylpyrazines in wine by gas chromatography/mass spectrometry, Vitis, 26: 201-207 (1987).
215. Bayonove, C., R. Cordonnier, P. Dubois, and M. Mousseron, Etude d’une fraction caracteristique de I’arôme de raisin de la variete Cabernet Sauvignon: mise en evidence de la 2-methoxy-3-isobutylpyrazine, Rev. Fr. Oenol., 15: 39-41 (1976).
216. Masuda, H., and S. Mihara, Olfactive properties of alkylpyrazines and 3-substituted 2-alkylpyrazines, J. Agric. Food Chem., 36: 584-587 (1988).
217. Maga, J. A., and C. E. Sizer, Pyrazines in food. A review, J. Agric. Food Chem., 21: 22-30 (1973).
218. Takken, H. J., L. M. van der Linde, M. Boelens, and J. M. van Dort, Olfactive properties of a number of polysubstituted pyrazines, J. Agric. Food Chem., 23: 638-642 (1975).
219. Liu, J.-W. R., and J. F. Gallander, Methyl anthranilate content of Ohio Concord grapes, J. Food Sci., 50: 280-282 (1985).
220. Tomlinson, R. H., and J. Boison, An investigation of the volatile flavor composition of Vitis labrusca grape musts and wines. I. Methyl anthranilate, its role in the total aroma picture of Labrusca varieties, Can. J. Spectrosc., 32: 90-95 (1987).
221. Baison, J., and R. H. Tomlinson, An investigation of the volatile composition of Vitis labrusca grape musts and wines. II. The identification of N-(N-hydroxy-N-methyl-γ-aminobutyryl)glycine in native North American grape varieties, Can. J. Spectrosc., 33: 35-38 (1988).
222. Simpson, R. F., and G. C. Miller, Aroma composition of aged Riesling wine, Vitis, 22: 51-63 (1983).
223. Dimitriadis, E., C. R. Strauss, B. Wilson, and P. J. Williams, The actinidols: nor-isoprenoid compounds in grapes, wines and spirits, Phytochemistry, 24: 767-770 (1985).
224. Simpson, R. F., 1, 1, 6-Trimethyl-l, 2-dihydronaphthalene: an important contributor to the bottle aged bouquet of wine, Chem. Ind. (London), 7: 37 (1988).
225. Williams, P. J., and C. R. Strauss, The influence of film yeast activity on the aroma volatiles of flor sherries. A study of volatiles isolated by headspace sampling, J. Inst. Brew., 84: 148-152 (1978).
226. Ducruet, V., Comparison of the head-space volatiles of carbonic maceration and traditional wine, Lebensm. Wiss. Technol., 17: 217-221 (1984).