Aroma Chemical Composition of Red Wines from Different Price Categories and Its Relationship to Quality

The aroma chemical composition of three sets of Spanish red wines belonging to three different price categories was studied by using an array of gas chromatographic methods. Significant differences were found in the levels of 72 aroma compounds. Expensive wines are richest in wood-related compounds,...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2012-05, Vol.60 (20), p.5045-5056
Main Authors: Juan, Felipe San, Cacho, Juan, Ferreira, Vicente, Escudero, Ana
Format: Article
Language:English
Subjects:
acetates
acetoin
Biological and medical sciences
chemical composition
Chromatography, Gas - methods
Commerce
fatty acids
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
gas chromatography
Gas Chromatography-Mass Spectrometry
Humans
norisoprenoids
odor compounds
Odorants - analysis
odors
phenols
phenylacetaldehyde
prices
Quality Control
red wines
Spain
sulfur
thiols
Volatile Organic Compounds - analysis
Wine - analysis
Wine - economics
Wines and vinegars
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Summary:The aroma chemical composition of three sets of Spanish red wines belonging to three different price categories was studied by using an array of gas chromatographic methods. Significant differences were found in the levels of 72 aroma compounds. Expensive wines are richest in wood-related compounds, ethyl phenols, cysteinil-derived mercaptans, volatile sulfur compounds, ethyl esters of branched acids, methional, and phenylacetaldehyde and are poorest in linear and branched fatty acids, fusel alcohols, terpenols, norisoprenoids, fusel alcohol acetates, and ethyl esters of the linear fatty acids; inexpensive wines show exactly the opposite profile, being richest in E-2-nonenal, E-2-hexenal, Z-3-hexenol, acetoin, and ethyl lactate. Satisfactory models relating quality to odorant composition could be built exclusively for expensive and medium-price wines but not for the lower-price sample set in which in-mouth attributes had to be included. The models for quality reveal a common structure, but they are characteristic of a given sample set.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf2050685