Volatile composition and aroma profile of Uruguayan Tannat wines

Food Research International

Volumn 69, Issue , 2015, Pages 244-255

  Fariña, Laura ^a,b   Villar, Valeria ^a   Ares, Gastón ^a   Carrau, Francisco ^a   Dellacassa, Eduardo ^a   Boido, Eduardo ^a  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

^b INSTITUTO DE INVESTIGACIONES BIOLÓGICAS CLEMENTE ESTABLE   (Uruguay)

Author keywords

GC MS; Napping; Odor; Projective mapping; Sensory characterization

Indexed keywords

CHROMATOGRAPHY; FRUITS; GAS CHROMATOGRAPHY; INTERNATIONAL TRADE; MAPPING; VOLATILE ORGANIC COMPOUNDS; WINE;

GC-MS; INTERNATIONAL MARKETS; NAPPING; ODOR THRESHOLDS; PARTIAL LEAST SQUARE REGRESSION; SENSORY CHARACTERIZATION; VOLATILE COMPOSITION; VOLATILE COMPOUNDS;

ODORS;

VITIS VINIFERA;

EID: 84921038387     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.12.029     Document Type: Article

References (85)

1. Adams R.P. Identification of essential oil components by gas chromatography/mass spectrometry 2007, Allured Publ. Corp., Carol Stream. 4th ed.
2. Alcalde-Eon C., Boido E., Carrau F., Dellacassa E., Rivas-Gonzalo J.C. Pigment profiles in monovarietal wines produced in Uruguay. American Journal of Enology and Viticulture 2006, 57:449-459.
3. Ares G., Varela P. Comparison of novel methodologies for sensory characterization. Novel techniques in sensory characterization and consumer profiling 2014, 365-389. CRC Press, Boca Raton. P. Varela, G. Ares (Eds.).
4. ASTM Quantitative descriptive analysis (QDA) 1992, ASTM Digital Library, Philadelphia. 10.1520/MNL10523M.
5. Atanasova B., Thomas-Danguin T., Chabanet C., Langlois D., Nicklaus S., Etiévant P. Perceptual interactions in odour mixtures: odour quality in binary mixtures of woody and fruity wine odorants. Chemical Senses 2005, 30:209-217.
6. Boido E., Carrau F., Lloret A., Medina K., Dellacassa E. Effect of b-glycosidase activity of Oenococcus oeni on the glycosylated flavour precursors of Tannat wine during malolactic fermentation. Journal of Agricultural and Food Chemistry 2002, 50:2344-2349.
7. Boido E., Fariña L., Carrau F., Dellacassa E., Cozzolino D. Characterization of glycosylated aroma compounds in Tannat grapes and feasibility of the near infrared spectroscopy application for their prediction. Food Analytical Methods 2013, 6:100-111.
8. Boido E., García-Marino M., Dellacassa E., Carrau F., Rivas-Gonzalo J.C., Escribano-Bailón M.T. Characterisation and evolution of grape polyphenol profiles of Vitis vinifera L. cv. Tannat during ripening and vinification. Australian Journal of Grape and Wine Research 2011, 17:383-393.
9. Boido E., Lloret A., Medina K., Fariña L., Carrau F., Versini G., et al. Aroma composition of Vitis vinífera cv. Tannat: the typical red wine from Uruguay. Journal of Agricultural and Food Chemistry 2003, 51:5408-5413.
10. Boido E., Medina K., Versini G., Fariña L., Carrau F., Dellacassa E. The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of Tannat red wine. Journal of Agricultural and Food Chemistry 2009, 57:6271-6278.
11. Cadoret M., Husson F. Construction and evaluation of confidence ellipses applied at sensory data. Food Quality and Preference 2013, 28:106-115.
12. Carrau F. The emergence of a new Uruguayan wine industry. Journal of Wine Research 1997, 8:179-185.
13. Chatonnet P., Dubourdieu D., Boidron J.N. The influence of Brettanomyces/Dekkera sp. yeasts and lactic acid bacteria on the ethylphenol content of red wines. American Journal of Enology and Viticulture 1995, 46:463-468.
14. R Core Team R: A language and environment for statistical computing 2013, R Foundation for Statistical Computing, Vienna.
15. De La Presa-Owens C., Noble A.C. Descriptive analysis of three white wine varieties from Penedès. American Journal of Enology and Viticulture 1995, 46:5-9.
16. Dominguez A., Agosin E. Gas chromatography coupled with mass spectrometry detection for the volatile profiling of Vitis vinifera cv. Carménère wines. Journal of Chilean Chemical Society 2010, 55:385-391.
17. Duarte W., Dias D., Oliveira J.M., Vilanova M., Teixeira J., Silva J., Schwan R. Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds. Food Research International 2010, 43:2303-2314.
18. Ergon R. Principal component regression (PCR) and partial least squares regression (PLSR). Mathematical and statistical methods in food science and technology 2014, 143-174. John Wiley & Sons, Ltd., Chichester, UK. D. Granato, G. Ares (Eds.).
19. Escudero A., Campo E., Fariña L., Cacho J., Ferreira V. Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitness of wines. Journal of Agricultural and Food Chemistry 2007, 55:4501-4510.
20. Etievant P.X. Volatile compound in food and beverages 1991, Marcel Dekker, New York.
21. Fariña L., Boido E., Carrau F., Dellacassa E. Determination of volatile phenols in red wines by dispersive liquid-liquid microextraction and gas chromatography-mass spectrometry detection. Journal of Chromatography A 2007, 1157:46-50.
22. Ferreira V., Lopez R., Cacho J.F. Quantitative determination of the odorants of young red wines from different grape varieties. Journal of Sciences of Food and Agriculture 2000, 80:1659-1667.
23. Francis I.L., Newton J.L. Determining wine aroma from compositional data. Australian Journal of Grape and Wine Research 2005, 11:114-126.
24. García-Carpintero E., Sánchez-Palomo E., González-Viñas M.A. Aroma characterization of red wines from cv. Bobal grape variety grown in La Mancha region. Food Research International 2011, 44:61-70.
25. Genovese A., Gambuti A., Piombino P., Moio L. Sensory properties and aroma compounds of sweet Fiano wine. Food Chemistry 2007, 103:1228-1236.
26. Gil M., Caballeros M., Arroyo T., Prodanov M. Characterization of the volatile fraction of young wines from the denomination of origin "Vinos de Madrid" (Spain). Analytica Chimica Acta 2006, 563:145-153.
27. Gómez-Minguez M.J., Cacho J.F., Ferreira V., Vicario I.M., Heredia F.J. Volatile composition of Zalema white wines. Food Chemistry 2007, 100:1464-1473.
28. González-Pombo P., Fariña L., Carrau F., Batista-Viera F., Brena B. Aroma enhancement in wines using co-immobilized Aspergillus niger glycosidases. Food Chemistry 2014, 143:185-191.
29. Green J.A., Parr W.V., Breitmeyer J., Valentin D., Sherlock R. Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin. Food Research International 2011, 44:2788-2797.
30. Guth H. Identification of character impact odorants of different white wine varieties. Journal of Agricultural and Food Chemistry 1997, 45:3027-3032.
31. Hatanaka A. The biogeneration of green odour by green leaves. Phytochemistry 1993, 34:120-1218.
32. Hernandez-Orte P., Cacho J., Ferreira V. Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study. Journal of Agricultural and Food Chemistry 2002, 2002:2891-2899.
33. Heymann H., Noble A.C. Descriptive analysis of commercial Cabernet Sauvignon wines from California. American Journal of Enology and Viticulture 1987, 38:41-44.
34. Hopfer H., Heymann H. A summary of projective mapping observations - The effect of replicates and shape, and individual performance measurements. Food Quality and Preference 2013, 28:164-181.
35. ISO Sensory analysis - apparatus - wine-tasting, ISO 3591:1977 1977, International Organization for Standardization, Geneva.
36. ISO Sensory analysis - General guidance for the design of test rooms, ISO 8589:2007 2007, International Organization for Standardization, Geneve.
37. Jiang B., Xi Z., Luo M., Zhang Z. Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China. Food Research International 2013, 51:482-489.
38. Josse J., Husson F., Pagès J. Testing the significance of the RV coefficient. IASC 07, August 30th-September 1st, 2007, Aveiro, Portugal 2007.
39. Laffort P., Dravnieks A. Several models of suprathreshold quantitative olfactory interaction in humans applied to binary, ternary and quaternary mixtures. Chemical Senses 1982, 7:153-174.
40. Lawless H.T., Heymann H. Sensory evaluation of food. Principles and practices 2010, Springer, New York. 2nd ed.
41. Lee S., Noble A. Characterization of Odor-Active Compounds in Californian Chardonnay Wines Using GC-Olfactometry and GC-Mass Spectrometry. Journal of Agricultural Food Chemistry 2003, 51:8036-8044.
42. Li H., Tao Y.S., Kang W.H., Yin C.L. Wine aroma analytical investigation progress on GC (review). Food Science and Biotechnology 2006, 25:99-104.
43. Liberatore M., Pati S., Del Nobile M., La Notte E. Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees. Food Research International 2010, 43:996-1002.
44. Lloret A., Boido E., Lorenzo D., Medina K., Carrau F., Dellacassa E., Versini G. Aroma variation in Tannat wines: effect of malolactic fermentation on ethyl lactate level and its enantiomeric distribution. Italian Journal of Food Science 2002, 14:175-180.
45. Lockshin L., Corsi A.M. Consumer behaviour for wine 2.0: A review since 2003 and future directions. Wine Economics and Policy 2012, 1:2-23.
46. Lopez R., Aznar M., Cacho J., Ferreira V. Quantitative determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection. Journal of Chromatography A 2002, 966:167-177.
47. López de Lerma N., Bellicontro A., Mencarelli F., Moreno J., Peinado R.A. Use of electronic nose, validated by GC-MS, to establish the optimum off-vine dehydration time of wine grapes. Food Chemistry 2012, 130:447-452.
48. Lorenzo C., Pardo F., Zalacain A., Alonso G.L., Salinas M.R. Differentiation of co-winemaking wine by their aroma composition. European Food Research and Technology 2008, 227:777-787.
49. Loscos N., Hernandez-Orte P., Cacho J., Ferreira V.J. Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions. Agricultural Food Chemistry 2007, 55:6674-6684.
50. Maga J.A. Taste thresholds values for phenolic acids which can influence flavor properties of certain flours, grains and oilseeds. Cereal Science Today 1973, 18:326-330.
51. Marais J., Van Wyk C.J., Rapp A. Effect of sunlight and shade on norisoprenoid levels in maturing Weisser Riesling and Chenin blanc grapes and Weisser Riesling wines. South African Journal of Enology and Viticulture 1992, 13:23-32.
52. McLafferty F.W., Stauffer D.B. The Wiley/NBS registry of mass spectral data 1991, Wiley, New York. 5th ed.
53. Molina A., Guadalupe V., Varela C., Swiegers J., Pretorius I., Agosin E. Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains. Food Chemistry 2009, 117:189-195.
54. Moreno, J. (2005). Influencia del tipo de envejecimiento sobre el perfil aromático de vinos generosos andaluces (Ph.D. thesis). University of Córdoba.
55. Muñoz D., Peinado R.A., Medina M., Moreno J. Biological aging of sherry wines under periodic and controlled microaerations with Saccharomyces cerevisiae var. capensis: Effect on odorant series. Food Chemistry 2007, 100:1188-1195.
56. NIST Chemistry WebBook (Accessed March 2014). http://webbook.nist.gov/chemistry.
57. Noble A.C., Arnold R.A., Buechsenstein J., Leach E.J., Schmidt J.O., Stern P.M. Modification of a standardized system of wine aroma terminology. American Journal of Enology and Viticulture 1987, 38:143-146.
58. Noble A.C., Ebeler S.E. Use of multivariate statistics in understanding wine flavor. Food Review International 2002, 18:1-21.
59. Noble A.C., Williams A.A., Langron S.P. Descriptive analysis and quality ratings of 1976 wines from four Bourdeaux communes. Journal of the Science of Food and Agriculture 1984, 35:88-98.
60. Nykänen L. Formation and occurrence of flavor compounds in wine and distilled alcoholic beverages. American Journal of Enology and Viticulture 1986, 37:84-96.
61. Pagès J. Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley. Food Quality and Preference 2005, 16:642-649.
62. Perestrelo R., Fernandes A., Albuquerque F.F., Marques J.C., Camara J.S. Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds. Analytica Chimica Acta 2006, 563:154-164.
63. Perrin L., Pagès J. Construction of a product space from the ultra-flash profiling method: Application to 10 red wines from the Loire Valley. Journal of Sensory Studies 2009, 24:373-395.
64. Prescott J. Flavour as a psychological construct: Implications for perceiving and measuring the sensory qualities of foods. Food Quality and Preference 1999, 10:349-356.
65. Rapp A. Volatile flavour of wine: Correlation between instrumental analysis and sensory perception. Nahrung/Food 1998, 6:351-363.
66. Ribérau-Gayon P., Boidron J.N., Terrier A. Aroma of muscat grape varieties. Journal of Agricultural Food Chemistry 1975, 23:1042-1047.
67. Ribereau-Gayon P., Glories Y., Maujean A., Dubourdieu D. Varietal aroma. Handbook of Enology 2000, vol. 2:187-206. John Wiley & Sons Ltd. Y. Ribereau-Gayon, A. Glories, Maujean, D. Dubourdie (Eds.).
68. Risvik E., McEwan J.A., Colwill J.S., Rogers R., Lyon D.H. Projective mapping: A tool for sensory analysis and consumer research. Food Quality and Preference 1994, 5:263-269.
69. Robert P., Escoufier Y. A unifying tool for linear multivariate statistical methods: The RV coefficient. Applied Statistics 1976, 25:257-265.
70. Saénz-Navajas M.P., Ballester J., Pêcher C., Peyron D., Valentin D. Sensory drivers of intrinsic quality of red wines: Effect of culture and level of expertise. Food Research International 2013, 54:1506-1518.
71. Sacks G., Gates M., Ferry F., Lavin E., Kurtz A., Acree T. Sensory threshold of 1,1,6-Trimethyl-1,2-dihydronaphtalene (TDN) and Concentractions in Young Riesling and Non-Riesling Wines. Journal of Agricultural Food Chemistry 2012, 60:2998-3004.
72. Schneider R., Razungles A., Augier C., Baumes R. Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines. Journal of Chromatography A 2001, 936:145-157.
73. Schreirer P. Flavor composition of wines: A review. Critical Reviews in Food Science and Nutrition 1979, 12:59-111.
74. Selli S., Cabaroglu T., Canbas A., Erten H., Nurgel C., Lepoutre J.P. Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia. Food Chemistry 2004, 85:207-213.
75. Serra S., Barakat A., Fuganti C. Chemoenzymatic resolution of cis- and trans-3,6-dihydroxy-a-ionone. Synthesis of the enantiomeric forms of dehydrovomifoliol and 8,9-dehydrotheaspirone. Tetrahedron: Asymmetry 2007, 18:2573-2580.
76. Shinohara T. Gas chromatographic analysis of volatile fatty acids in wines. Agricultural and Biological Chemistry 1985, 49:2211-2212.
77. Thomas-Danguin T., Chastrette M. Odour intensity of binary mixtures of odorous compounds. Comptes Rendus Biologies 2002, 325:767-772.
78. Torri L., Dinnella C., Recchia A., Naes T., Tuorila H., Monteleone H. Projective mapping for interpreting wine aroma differences as perceived by naïve and experienced assessors. Food Quality and Preference 2013, 29:6-15.
79. Varela P., Ares G. Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Research International 2012, 48:893-908.
80. Varela P., Gámbaro A. Sensory descriptive analysis of Uruguayan Tannat wine: Correlation to quality assessment. Journal of Sensory Studies 2006, 21:203-217.
81. Versini G., Orriols I., Dalla Serra A. Aroma components of Galician Albariño, Loureira and Godello wines. Vitis 1994, 33:165-170.
82. Vilanova M., Escudero A., Graña M., Cacho J. Volatile composition and sensory properties of North West Spain white wines. Food Research International 2013, 54:562-568.
83. Villamor R., Ross C. Wine matrix compounds affect perception of wine aromas. Annual Review of Food Science and Technology 2013, 4:1-20.
84. Winterhalter P. Bound terpenoids in te Juice of the Purple Passion Fruit (Passiflora edulis Sims). Journal of Agricultural Food Chemistry 1990, 38:452-455.
85. Wirth J., Guo W., Baumes R., Günata Z. Volatile compounds released by enzymatic hydrolysis of glycoconjugates of leaves and grape berries from Vitis vinifera muscat of Alexandria and Shiraz cultivars. Journal of Agricultural and Food Chemistry 2001, 49:2917-2923.