| Title: | Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines |
| Author(s): | Petronilho S; Lopez R; Ferreira V; Coimbra MA; Rocha SM; |
| Address: | "QOPNA & LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal. Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragon (IA2), Analytical Chemistry Department, Faculty of Sciences, University of Zaragoza, E-50009 Zaragoza, Spain" |
| DOI: | 10.3390/molecules25020272 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines' volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction techniques and gas chromatographic analysis. Then, a bipartite network-based approach consisting of two different nodes was built, one with 19 aroma descriptors, and the other with the corresponding volatile compound(s). To construct the aroma networks, the odor active values were calculated for each determined compound and combined with the bipartite network. Finally, the aroma network of each wine was compared with sensory descriptive analysis. The analysis of the specific aroma network of each wine revealed that Sauvignon Blanc and Arinto white wines present higher fruity (esters) and sweet notes (esters and C(13) norisoprenoids) than Bical wine. Sauvignon Blanc also exhibits higher toasted aromas (thiols) while Arinto and Bical wines exhibit higher flowery (C(13) norisoprenoids) and herbaceous notes (thiols), respectively. For red wines, sweet fruit aromas are the most abundant, especially for Touriga Nacional. Castelao and Touriga Nacional wines also present toasted aromas (thiols). Baga and Castelao wines also exhibit fusel/alcohol notes (alcohols). The proposed approach establishes a chemical aroma fingerprint (aroma ID) for each type of wine, which may be further used to estimate wine aroma characteristics by projection of the volatile composition on the aroma network" |
| Keywords: | "Chromatography, Gas Fruit/chemistry Gas Chromatography-Mass Spectrometry Humans Norisoprenoids/chemistry/isolation & purification Odorants/*analysis Portugal Sulfhydryl Compounds/chemistry/isolation & purification Vitis/*chemistry Volatile Organic Compoun;" |
| Notes: | "MedlinePetronilho, Silvia Lopez, Ricardo Ferreira, Vicente Coimbra, Manuel A Rocha, Silvia M eng SFRH /BDE/33805/2009/Fundacao para a Ciencia e para a Tecnologia/ Switzerland 2020/01/16 Molecules. 2020 Jan 9; 25(2):272. doi: 10.3390/molecules25020272" |
