Green Odorants of Grape Cluster Stem and Their Ability To Cause a Wine Stemmy Flavor

Five aliphatic carbonyl compounds and two methoxypyrazines (MPs) were identified as olfactory dominant green odorants in macerated grape cluster stems of Vitis vinifera var. Cabernet Sauvignon and Chardonnay by a gas chromatography eluate sniffing and dilution analysis technique. Quantitative analys...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1997-04, Vol.45 (4), p.1333-1337
Main Authors: Hashizume, Katsumi, Samuta, Takashi
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
Biological and medical sciences
Chemical constitution
DEFAUT DE FLAVEUR
DEFECTO DE SABOR
Economic plant physiology
FLAVEUR
FLAVOUR
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
GRAPES
OFF FLAVOURS
RAISIN
SABOR
STEMS
TALLO
TIGE
UVA
VIN
VINOS
WINES
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Summary:Five aliphatic carbonyl compounds and two methoxypyrazines (MPs) were identified as olfactory dominant green odorants in macerated grape cluster stems of Vitis vinifera var. Cabernet Sauvignon and Chardonnay by a gas chromatography eluate sniffing and dilution analysis technique. Quantitative analysis of these odorants and related volatiles showed that the MP content of the stems was higher than those of the berry or leaf samples, though the aliphatic carbonyl compound content of the stems was not as high as the other parts. The addition of blended stems to the vinification process increased the MP content of the wine, but the identified aliphatic green odorants of the macerated stems were not detected in the wine. Keywords: Grape stem odorant; Cabernet Sauvignon; Chardonnay; methoxypyrazine; stemmy flavor; Vitis vinifera; wine
ISSN:0021-8561
1520-5118
DOI:10.1021/jf960635a