| Title: | Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors |
| Author(s): | Perestrelo R; Silva C; Camara JS; |
| Address: | "CQM-Centro de Quimica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal. CQM-Centro de Quimica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal. jsc@staff.uma.pt. Departamento de Quimica, Faculdade de Ciencias Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal. jsc@staff.uma.pt" |
| DOI: | 10.3390/molecules24173028 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chemical families were identified, namely 21 esters, 13 higher alcohols, ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulphur compound. From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors" |
| Keywords: | Acetals/chemistry Alcohols/chemistry Fatty Acids/chemistry Gas Chromatography-Mass Spectrometry Lactones/chemistry Odorants/*analysis Solid Phase Microextraction Terpenes/chemistry Vitis/chemistry Volatile Organic Compounds/analysis *Wine GC-qMS Hs-spme V; |
| Notes: | "MedlinePerestrelo, Rosa Silva, Catarina Camara, Jose S eng FCT-Fundacao para a Ciencia e a Tecnologia/Fundacao para a Ciencia e a Tecnologia/ SFRH/BD/97039/2013/Fundacao para a Ciencia e a Tecnologia/ M1420-01-0145-FEDER-000005/ARDITI - Agencia Regional para o Desenvolvimento da Investigacao Tecnologia e Inovacao/ Switzerland 2019/08/24 Molecules. 2019 Aug 21; 24(17):3028. doi: 10.3390/molecules24173028" |
