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J Agric Food Chem

Title:		Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut
Author(s):		Gros J; Lavigne V; Thibaud F; Gammacurta M; Moine V; Dubourdieu D; Darriet P; Marchal A;
Address:		"Universite de Bordeaux, ISVV , EA 4577, Unite de recherche OENOLOGIE, F-33882 Villenave d'Ornon, France. INRA, ISVV , USC 1366 OENOLOGIE, F-33882 Villenave d'Ornon, France. Seguin Moreau France, Z.I. , Merpins, Cognac F-16103, France. Biolaffort , 126 quai de la Souys, Bordeaux F-33100, France"
Journal Title:		J Agric Food Chem
Year:		2017
Volume:		20170126
Issue:		5
Page Number:		1058 - 1069
DOI:		10.1021/acs.jafc.6b04516
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Chardonnay wines impart a unique complex aroma characterized by its buttery, yellow stone fruit, melon, bready, and woody notes. Among the terms used in the sensory analysis of these wines, this study investigated hazelnut-like attributes. Multidimensional gas chromatography coupled to olfactometry identified five pyrroles reminiscent of hazelnut: 1-ethylpyrrole-2-carboxaldehyde, 1H-pyrrole, 2-acetyl-1H-pyrrole (first identification in wine), 1-methylpyrrole-2-carboxaldehyde, and 1H-pyrrole-2-carboxaldehyde. Quantitative analyses demonstrated their significantly higher abundance in Chardonnay wines. However, they proved irrelevant in sensory terms, given the low amounts measured in wine compared to their olfactory detection threshold. Nevertheless, the presence of methanethiol derivatives from these pyrroles was investigated in wine. 1-Methylpyrrole-2-methanethiol and 1-ethylpyrrole-2-methanethiol were identified and exhibited hazelnut-like aroma. These compounds, which have not been observed in natural products to date, are potent volatile compounds with detection thresholds of 0.7 and 1.4 ng/L, respectively, in model wine. These findings open up promising perspectives concerning the interpretation of the typical aromatic nuances of some Chardonnay wines"
Keywords:		"Chromatography, Gas Corylus/*chemistry Humans Odorants/analysis Olfactometry Smell Taste Volatile Organic Compounds/*chemistry Volatilization Wine/*analysis Chardonnay wine aroma hazelnut-like notes pyrrole pyrrolemethanethiols typicality;"
Notes:		"MedlineGros, Jacques Lavigne, Valerie Thibaud, Fannie Gammacurta, Marine Moine, Virginie Dubourdieu, Denis Darriet, Philippe Marchal, Axel eng 2017/01/10 J Agric Food Chem. 2017 Feb 8; 65(5):1058-1069. doi: 10.1021/acs.jafc.6b04516. Epub 2017 Jan 26"