Identification and Quantification of Impact Odorants of Aged Red Wines from Rioja. GC−Olfactometry, Quantitative GC-MS, and Odor Evaluation of HPLC Fractions

• Published in: Journal of agricultural and food chemistry 2001-06, Vol.49 (6), p.2924-2929
• Main Authors: Aznar, Margarita, López, Ricardo, Cacho, Juan F, Ferreira, Vicente
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Chromatography, Gas - methods; Chromatography, High Pressure Liquid - methods; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry - methods; Odorants - analysis; Rosales - chemistry; Spain; Taste; Wine - analysis; Wines and vinegars
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf001372u

An XAD-4 extract from a 5-year-old wine from Rioja (Spain) was analyzed by aroma extract dilution analysis. Most of the odorants were quantified by GC-MS. A second extract was fractionated in an HPLC system with a C-18 semipreparative column. Fifty fractions were recovered, their alcoholic degree and pH were further adjusted to those of the wine, and those fractions that showed strong odor characteristics were further re-extracted and analyzed by GC-O and GC-MS. Reconstitution experiments were carried out to confirm the role of the odorants detected in the fractions. Fifty-eight odorants were found in the Rioja wine, 52 of which could be identified. Methyl benzoate was found to be a wine aroma constituent for the first time. The most important odorants are 4-ethylguaiacol, (E)-whiskey lactone, 4-ethylphenol, β-damascenone, fusel alcohols, isovaleric and hexanoic acids, eugenol, fatty acid ethyl esters, and ethyl esters of isoacids, Furaneol, phenylacetic acid, and (E)-2-hexenal. Comparison among the three techniques shows good agreement and demonstrates that they are complementary. Keywords: Gas chromatography−olfactometry; aroma extract dilution analysis (AEDA); odor activity value (OAV); HPLC fractionation; red wine; aroma; flavor