Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut

• Published in: Journal of agricultural and food chemistry 2017-02, Vol.65 (5), p.1058-1069
• Main Authors: Gros, Jacques, Lavigne, Valérie, Thibaud, Fannie, Gammacurta, Marine, Moine, Virginie, Dubourdieu, Denis, Darriet, Philippe, Marchal, Axel
• Format: Article
• Language: English
• Subjects: Chromatography, Gas; Corylus - chemistry; Humans; Life Sciences; Odorants - analysis; Olfactometry; Smell; Taste; Vegetal Biology; Volatile Organic Compounds - chemistry; Volatilization; Wine - analysis
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.6b04516

Chardonnay wines impart a unique complex aroma characterized by its buttery, yellow stone fruit, melon, bready, and woody notes. Among the terms used in the sensory analysis of these wines, this study investigated hazelnut-like attributes. Multidimensional gas chromatography coupled to olfactometry identified five pyrroles reminiscent of hazelnut: 1-ethylpyrrole-2-carboxaldehyde, 1H-pyrrole, 2-acetyl-1H-pyrrole (first identification in wine), 1-methylpyrrole-2-carboxaldehyde, and 1H-pyrrole-2-carboxaldehyde. Quantitative analyses demonstrated their significantly higher abundance in Chardonnay wines. However, they proved irrelevant in sensory terms, given the low amounts measured in wine compared to their olfactory detection threshold. Nevertheless, the presence of methanethiol derivatives from these pyrroles was investigated in wine. 1-Methylpyrrole-2-methanethiol and 1-ethylpyrrole-2-methanethiol were identified and exhibited hazelnut-like aroma. These compounds, which have not been observed in natural products to date, are potent volatile compounds with detection thresholds of 0.7 and 1.4 ng/L, respectively, in model wine. These findings open up promising perspectives concerning the interpretation of the typical aromatic nuances of some Chardonnay wines.