| Title: | "Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes" |
| Author(s): | Alegre Y; Saenz-Navajas MP; Hernandez-Orte P; Ferreira V; |
| Address: | "Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragon (IA2) (UNIZAR-CITA), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain. Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragon (IA2) (UNIZAR-CITA), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain. Electronic address: vferre@unizar.es" |
| DOI: | 10.1016/j.foodchem.2020.127207 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Reconstituted polyphenolic and aromatic fractions (PAFs) from 33 different Garnacha and Tempranillo grapes were incubated in strict anoxia (75 degrees C x 24 h). Obtained hydrolyzates were characterized by sensory analysis, gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Five different aroma categories emerged. Garnacha may develop specific tropical/citrus fruit, kerosene and floral and Tempranillo toasty-woody and red-fruit characteristics. Those notes seem to mask alcoholic and fruit-in-syrup descriptors and the common vegetal background. Twenty-seven odorants were detected by GC-O. GC-MS data showed a clustering closely matching the one found by sensory analysis, suggesting the existence of five specific metabolomic profiles behind the five specific sensory profiles. Overall results suggest that 3-mercaptohexanol is responsible for tropical/citrus fruit, TDN for kerosene, volatile phenols for woody/toasty, beta-damascenone and massoia lactone, likely with Z-1,5-octadien-3-one for fruit-in-syrup and alcoholic notes. Nine lipid-derived unsaturated aldehydes and ketones may be responsible for the vegetal background" |
| Keywords: | Fruit/chemistry Gas Chromatography-Mass Spectrometry/methods Hexanols/chemistry Norisoprenoids/chemistry Odorants/analysis Olfactometry Principal Component Analysis Sulfhydryl Compounds/chemistry Vitis/*chemistry Volatile Organic Compounds/*analysis Aging; |
| Notes: | "MedlineAlegre, Yohanna Saenz-Navajas, Maria-Pilar Hernandez-Orte, Purificacion Ferreira, Vicente eng England 2020/06/23 Food Chem. 2020 Nov 30; 331:127207. doi: 10.1016/j.foodchem.2020.127207. Epub 2020 Jun 2" |
