| Title: | Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximenez Sherry Wine by Application of the Sensomics Approach |
| Address: | "Leibniz Institute for Food Systems Biology at TU Munich (formerly Deutsche Forschungsanstalt fur Lebensmittelchemie), Lise-Meitner-Strasse 34, D-85354 Freising, Germany. Faculty of Chemistry, Technische Universitat Munchen, Lichtenbergstrasse 4, 85748 Garching, Germany" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Following the sensomics approach, the key aroma compounds of a commercial Fino and Pedro Ximenez sherry were identified, quantitated, and validated through recombination experiments. In Fino sherry, 31 compounds were determined in concentrations above their odor detection thresholds, with the fruity/green smelling 1,1-diethoxyethane displaying the highest odor activity value ((OAV); the ratio of the concentration to the odor threshold) of 8970, followed by ethyl (2S,3S)-hydroxy-3-methylpentanoate (853) and 2- and 3-methylbutanal (448). In the Pedro Ximenez sherry, 23 compounds were present in concentrations exceeding their odor thresholds, and the malty smelling 2- and 3-methylbutanal were found with the highest OAV (1006), followed by 1,1-diethoxyethane (808) and methylpropanal (561). The results were compared to those characterized previously by us in an Amontillado sherry revealing that in all three sherry wines, 1,1-diethoxyethane, 2- and 3-methylbutanal, methylpropanal, ethanol, ethyl (2S,3S)-2-hydroxy-3-methylpentanoate, acetaldehyde, and 3-(methylthio)propanal, as well as the fruity-smelling ethyl 2-methylbutanoate, ethyl hexanoate, ethyl octanoate, and ethyl 3-methylbutanoate ranked among the 15 odorants with the highest OAVs. But, although most odorants were identical in the three sherries, their amounts differed significantly. The results are discussed considering the different winemaking processes and the different aroma profiles" |
| Keywords: | Ethanol Fruit Odorants/analysis Smell *Volatile Organic Compounds *Wine/analysis 6-ethoxy-tetrahydropyran-2-one Aeda Gc/o aroma recombinate odor activity value static headspace olfactometry; |
| Notes: | "MedlineMarcq, Pauline Schieberle, Peter eng 2021/04/22 J Agric Food Chem. 2021 May 5; 69(17):5125-5133. doi: 10.1021/acs.jafc.1c01348. Epub 2021 Apr 21" |
