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J Agric Food Chem

Title:		Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines
Author(s):		Siebert TE; Barker A; Pearson W; Barter SR; de Barros Lopes MA; Darriet P; Herderich MJ; Francis IL;
Address:		"The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) SA 5064 , Australia. School of Pharmacy and Medical Science , University of South Australia , G.P.O Box 2471, Adelaide , SA 5001 , Australia. Unite de Recherche OEnologie EA 4577, ISVV , University of Bordeaux , Villenave d'Ornon cedex 33882 , France. USC OEnologie, ISVV , INRA , Villenave d'Ornon cedex 33882 , France"
Journal Title:		J Agric Food Chem
Year:		2018
Volume:		20180227
Issue:		11
Page Number:		2838 - 2850
DOI:		10.1021/acs.jafc.7b05343
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"A 'stone fruit' aroma is important in many white wine varieties and styles, but little is known about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay wines that featured 'stone fruit' aroma attributes were selected by a panel of wine experts. The selected wines were characterized by sensory descriptive analysis and detailed volatile chemical composition analyses. This comprehensive data also allowed Viognier wine to be profiled for the first time. By partial least-squares regression, several esters and fatty acids and benzaldehyde were indicated as contributing to the 'peach' attribute; however, a reconstitution sensory study was unsuccessful in mimicking this attribute. A mixture of gamma-lactones, monoterpenes, and aldehydes were positively correlated to the 'apricot' aroma, which were generally higher in the Viognier wines. Reconstitution studies confirmed that the monoterpenes linalool, geraniol, and nerol were the most important compounds for the mixture being perceived as having an 'apricot' aroma"
Keywords:		Flavoring Agents/chemistry Fruit/chemistry Gas Chromatography-Mass Spectrometry Humans Odorants/*analysis Taste Vitis/*chemistry Volatile Organic Compounds/*chemistry Wine/*analysis PLS regression Viognier and Chardonnay apricot aroma composition aroma re;
Notes:		"MedlineSiebert, Tracey E Barker, Alice Pearson, Wes Barter, Sheridan R de Barros Lopes, Miguel A Darriet, Philippe Herderich, Markus J Francis, I Leigh eng 2018/02/28 J Agric Food Chem. 2018 Mar 21; 66(11):2838-2850. doi: 10.1021/acs.jafc.7b05343. Epub 2018 Feb 27"