| Title: | "Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies" |
| Author(s): | Mayr CM; Geue JP; Holt HE; Pearson WP; Jeffery DW; Francis IL; |
| Address: | "The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide), South Australia 5064, Australia" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "The key aroma compounds of premium Australian Shiraz wines from the warm Barossa Valley and cooler Margaret River regions were characterized. GC-Olfactometry was conducted to determine the most important volatile compounds, which were then quantitated. The wine from the Barossa Valley had higher concentrations of ethyl propanoate, dimethyl sulfide (DMS), and oak-derived compounds, whereas the Margaret River wine contained above threshold concentrations of the 'cheesy' compounds 2- and 3-methylbutanoic acid, as well as rotundone, the 'pepper'-smelling compound. The aromas were reconstituted by combining 44 aroma compounds, and sensory descriptive analysis was used to investigate the importance of the omission of several compounds, including DMS, rotundone, fatty acids, and beta-damascenone, and the influence of nonvolatiles was also assessed. The study showed that the aroma of the Shiraz wines could be reconstituted in both cases, with the changes in the nonvolatile fraction having a large influence" |
| Keywords: | "Adult Aged Australia Chromatography, Gas Female Humans Male Middle Aged Odorants/analysis Smell Volatile Organic Compounds/*analysis Wine/*analysis;" |
| Notes: | "MedlineMayr, Christine M Geue, Jason P Holt, Helen E Pearson, Wes P Jeffery, David W Francis, I Leigh eng Research Support, Non-U.S. Gov't 2014/04/22 J Agric Food Chem. 2014 May 21; 62(20):4528-36. doi: 10.1021/jf405731v. Epub 2014 May 13" |
