Characterization of Key Odorants in Chardonnay Seeds

• Published in: Journal of agricultural and food chemistry 2022-12, Vol.70 (51), p.16316-16322
• Main Authors: Warner, Sarah, Munafo, John P.
• Format: Article
• Language: English
• Subjects: Chemistry and Biology of Aroma and Taste; Flavoring Agents - analysis; Gas Chromatography-Mass Spectrometry; Odorants - analysis; Olfactometry; Powders; Seeds - chemistry; Solvents - analysis; Volatile Organic Compounds - analysis
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.2c06119

Chardonnay marc, a co-product of the winemaking industry, is a combination of skins, seeds, and stems remaining after the juice is pressed from the grapes. This co-product amounts to over half a million tons per year. Recently, Chardonnay marc has been emerging as a healthy and flavorful food ingredient. The aroma contribution of the seeds to the overall aroma of Chardonnay marc remains unknown. In the present study, 43 odorants were identified in Chardonnay seeds employing aroma extract dilution analysis (AEDA) performed on a distillate prepared by solvent extraction and solvent-assisted flavor evaporation (SAFE) distillation. Of those, 6 odorants with a flavor dilution (FD) factor ≥64 were quantitated using stable isotope dilution assays (SIDAs). The odorants included (2E,4E)-deca-2,4-dienal (fatty, OAV 8028), 3-methylnonane-2,4-dione (hay, OAV 4772), (2E,4E)-nona-2,4-dienal (fatty, OAV 1750), hexanal (green, OAV 1481), linalool (floral, citrus, OAV 28), and 2-phenylethanol (floral, rose, OAV 2). An aroma simulation model was prepared based on the quantitative data, and its aroma was a close match to the Chardonnay seed powder. Omission studies applied to the aroma simulation model showed that hexanal and 3-methylnonane-2,4-dione were the key odorants driving the aroma profile. This research established a foundation for future studies aimed at optimizing the flavor of Chardonnay marc powder.