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Compr Rev Food Sci Food Saf

Title:		Strategies for the identification and sensory evaluation of volatile constituents in wine
Author(s):		Chen L; Darriet P;
Address:		"Universite de Bordeaux, Unite de Recherche OEnologie, EA 4577, USC 1366 INRAE, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon Cedex, France"
Journal Title:		Compr Rev Food Sci Food Saf
Year:		2021
Volume:		20210809
Issue:		5
Page Number:		4549 - 4583
DOI:		10.1111/1541-4337.12810
ISSN/ISBN:		1541-4337 (Electronic) 1541-4337 (Linking)
Abstract:		"Wine aroma, which stems from complex perceptual and cognitive processes, is initially driven by a multitude of naturally occurring volatile constituents. Its interpretation depends on the characterization of relevant volatile constituents. With large numbers of volatile constituents already identified, the search for unknown volatiles in wine has become increasingly challenging. However, the opportunities to discover unknown volatile compounds contributing to the wine volatilome are still of great interest, as demonstrated by the recent identification of highly odorous trace (microg/L) to ultra-trace (ng/L) volatile compounds in wine. This review provides an overview of both existing strategies and future directions on identifying unknown volatile constituents in wine. Chemical identification, including sample extraction, fractionation, gas chromatography, olfactometry, and mass spectrometry, is comprehensively covered. In addition, this review also focuses on aspects related to sensory-guided wine selection, authentic reference standards, artifacts and interferences, and the evaluation of the sensory significance of discovered wine volatiles. Powerful key volatile odorants present at ultra-trace levels, for which these analytical approaches have been successfully applied, are discussed. Research areas where novel wine volatiles are likely to be identified are pointed out. The importance of perceptual interaction phenomena is emphasized. Finally, future avenues for the exploration of yet unknown wine volatiles by coupling analytical approaches and sensory evaluation are suggested"
Keywords:		Gas Chromatography-Mass Spectrometry Odorants/analysis Olfactometry *Volatile Organic Compounds/analysis *Wine/analysis analytical chemistry identification odorants sensory evaluation wine aroma;
Notes:		"MedlineChen, Liang Darriet, Philippe eng Research Support, Non-U.S. Gov't Review 2021/08/10 Compr Rev Food Sci Food Saf. 2021 Sep; 20(5):4549-4583. doi: 10.1111/1541-4337.12810. Epub 2021 Aug 9"