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Cited by 325

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Characterization of the Aroma of a Wine from Maccabeo. Key Role Played by Compounds with Low Odor Activity Values

Escudero, A., Gogorza, B., Melús, M. A., Ortín, N., Cacho, J., Ferreira, V.·2004·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf035341l
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Abstract

An extract from a dry young wine from Maccabeo was studied by aroma extract dilution analysis (AEDA), quantitative gas chromatography, and different sensory studies. In a first study, 53 different aroma compounds were quantified and used to prepare aroma models. 2-Methyl-3-furanthiol (FD = 16) and 4-methyl-4-mercaptopentan-2-one (FD = 2), could not be quantified and were not included in those models, which were not very similar to the original wine. Omission tests did not show the existence of impact compounds. In another set of experiments, selected aroma chemicals were added to the original wine, but in only in two cases (isoamyl acetate and gamma-nonalactone) was a positive effect noted, on banana and citric notes, respectively. After these discouraging results, 4-methyl-4-mercaptopentan-2-one and 2-methyl-3-furanthiol were quantified and included in the models. The concentration of the former was as low as 5 ng x L(-)(1) (odor threshold = 0.8 ng x L(-)(1)); however, its inclusion in the synthetic mixture had a significant effect, making it very close to the original wine. Its role was confirmed by omission tests. Results are briefly discussed.

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Citations

Cites

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Metadata

Authors
Escudero, A., Gogorza, B., Melús, M. A., Ortín, N., Cacho, J., & Ferreira, V.
Venue
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society (ACS)
Published
2004-05-05
Volume
52
Issue
11
Pages
3516-3524
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
DOI
10.1021/jf035341l
OpenAlex
W2087965068
Cited by
325
References
1
FWCI
16.39
Type
journal article
Language
en
Open access
closed

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

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