| Title: | Investigating the Aroma of Syrah Wines from the Northern Rhone Valley Using Supercritical CO(2)-Dearomatized Wine as a Matrix for Reconstitution Studies |
| Author(s): | Geffroy O; Morere M; Lopez R; Pasquier G; Condoret JS; |
| Address: | "Physiologie, Pathologie et Genetique Vegetales (PPGV), Universite de Toulouse, INP-PURPAN, 75 Voie du TOEC, P.O. Box 57611, 31076 Toulouse Cedex 3, France. CRITT Genie des Procedes et des Technologies Environnementales (GPTE), 4 Allee Emile Monso, 311030 Toulouse Cedex 4, France. Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragon (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, E50009 Zaragoza, Spain. Universite de Toulouse, INP-PURPAN, 75 Voie du TOEC, BP57611, 31076 Toulouse Cedex 3, France. Laboratoire de Genie Chimique, UMR CNRS 5503, INP-ENSIACET, 4 Allee Emile Monso, 31030 Toulouse Cedex 4, France" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "This study aimed to investigate the key compounds involved in the aroma of French Syrah wines from the northern Rhone valley from two vintages characterized by distinct climatic conditions. The volatile composition of the wines was assessed through the determination of 76 molecules. After identifying the best matrix and best model for aroma reconstitution studies, omission tests were conducted using the Pivot profile method. For both vintages, 35 molecules with odor activity values (OAVs) above 0.5 were identified. While remarkably high levels of 2-furfurylthiol (FFT) were reported in both wines, rotundone and 3-sulfanylhexanol (3SH) enabled the strongest discrimination between the two wines. Wine dearomatized using supercritical carbon dioxide (sCO(2)) was identified as the best matrix. The best models built using this matrix were composed of molecules with OAV > 5 and OAV > 10 highlighting that this dearomatization approach can be valuable to reconstitute the aroma of wine using a small number of molecules. For the cool vintage wine, the omission of rotundone and FFT had the greatest impact on the olfactive profile for nonanosmic and anosmic respondents to rotundone, respectively. 3SH, whose omission decreased the rating of the 'fruity' attribute, was identified as the main contributor to the aroma of Syrah wine produced in the warm vintage" |
| Keywords: | "Carbon Dioxide/chemistry Chromatography, Supercritical Fluid/*methods Environment Food Handling/*methods France Gas Chromatography-Mass Spectrometry Odorants/*analysis Volatile Organic Compounds/chemistry Wine/*analysis Pivot profile Syrah aroma reconstit;" |
| Notes: | "MedlineGeffroy, Olivier Morere, Marie Lopez, Ricardo Pasquier, Gregory Condoret, Jean-Stephane eng Evaluation Study 2020/09/15 J Agric Food Chem. 2020 Oct 14; 68(41):11512-11523. doi: 10.1021/acs.jafc.0c04328. Epub 2020 Sep 30" |
