Comparison of Odor-Active Compounds in Grapes and Wines from Vitis vinifera and Non-Foxy American Grape Species

Native American grape (Vitis) species have many desirable properties for winegrape breeding, but hybrids of these non-vinifera wild grapes with Vitis vinifera often have undesirable aromas. Other than the foxy-smelling compounds in Vitis labrusca and Vitis rotundifolia, the aromas inherent to Americ...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2011-10, Vol.59 (19), p.10657-10664
Main Authors: Sun, Qun, Gates, Matthew J, Lavin, Edward H, Acree, Terry E, Sacks, Gavin L
Format: Article
Language:English
Subjects:
Biological and medical sciences
Breeding
Chromatography, Gas
cineole
eugenol
Europe
Fermented food industries
flavor
Flavors and Aromas/Chemosensory Perception
Food industries
Fruit - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
hybrids
microextraction
odor compounds
Odorants - analysis
Pyrazines - analysis
Species Specificity
spectroscopy
United States
Vitis
Vitis cinerea
Vitis labrusca
Vitis riparia
Vitis rotundifolia
Vitis vinifera
Volatile Organic Compounds - analysis
Wine - analysis
wine grapes
wines
Wines and vinegars
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Summary:Native American grape (Vitis) species have many desirable properties for winegrape breeding, but hybrids of these non-vinifera wild grapes with Vitis vinifera often have undesirable aromas. Other than the foxy-smelling compounds in Vitis labrusca and Vitis rotundifolia, the aromas inherent to American Vitis species are not well characterized. In this paper, the key odorants in wine produced from the American grape species Vitis riparia and Vitis cinerea were characterized in comparison to wine produced from European winegrapes (V. vinifera). Volatile compounds were extracted by solid-phase microextraction (SPME) and identified by gas chromatography–olfactometry/mass spectrometry (GC-O/MS). On the basis of flavor dilution values, most grape-derived compounds with fruity and floral aromas were at similar potency, but non-vinifera wines had higher concentrations of odorants with vegetative and earthy aromas: eugenol, cis-3-hexenol, 1,8-cineole, 3-isobutyl-2-methoxypyrazine (IBMP), and 3-isopropyl-2-methoxypyrazine (IPMP). Elevated concentrations of these compounds in non-vinifera wines were confirmed by quantitative GC-MS. Concentrations of IBMP and IPMP were well above sensory threshold in both non-vinifera wines. In a follow-up study, IBMP and IPMP were surveyed in 31 accessions of V. riparia, V. rupestris, and V. cinerea. Some accessions had concentrations of >350 pg/g IBMP or >30 pg/g IPMP, well above concentrations reported in previous studies of harvest-ripe vinifera grapes. Methyl anthranilate and 2-aminoacetophenone, key odorants responsible for the foxiness of V. labrusca grapes, were undetectable in both the V. riparia and V. cinerea wines (
ISSN:0021-8561
1520-5118
DOI:10.1021/jf2026204