The DOI matches its Crossref record; 15 of the 15 references it cites were found in a registry or an index.
Which Impact for β-Damascenone on Red Wines Aroma?
Abstract
beta-Damascenone, a C-13 norisoprenoid compound, is usually presented as an impact odorant in red wines. Its direct contribution to their aroma was investigated. Both free beta-damascenone and beta-damascenone precursors were isolated from various French red wines and then analyzed by gas chromatography-mass spectrometry, revealing concentrations in the vicinity of 1 and 2 microg/L for free compounds and both forms, respectively. Gas chromatography-olfactometry analyses were also performed on dilutions of both red wine extracts and pure beta-damascenone. The very low detection threshold in olfactometry for this compound explains why it is found at the highest dilution factor in aroma extract dilution analysis methods. Moreover, determination of beta-damascenone's odor thresholds confirmed the huge importance of the matrix: beta-Damascenone is characterized by a very low perception threshold in hydroalcoholic solution as compared to red wine, where it is over 1000-fold higher. In hydroalcoholic solution, beta-damascenone enhanced fruity notes of ethyl cinnamate and caproate and masked the herbaceous aroma of IBMP. Globally, these results suggested that beta-damascenone has more an indirect than a direct impact on red wine aroma.
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Cites
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Influence of Climate, Soil, and Cultivar on Terroir
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The Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor Analysis
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Odour intensities of hop oil components
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Cited by
An Approach of the Madeira Wine Chemistry
Perestrelo, R., Silva, C., Gonçalves, C., Castillo, M., & Câmara, J. S. (2020) · Beverages · doi:10.3390/beverages6010012 · Cited by 56
“β‐ damascenone is present in wine at a concentration ranging from 1 to 4 μg/L, acting as an aroma enhancer, contributing with fruity aroma of wine esters [42,43].”
BackgroundOak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices
Cameleyre, M., Lytra, G., Schütte, L., Vicard, J.-C., & Barbe, J.-C. (2020) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.0c00583 · Cited by 38
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Metadata
- Authors
- Pineau, B., Barbe, J.-C., Van Leeuwen, C., & Dubourdieu, D.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2007-04-21
- Volume
- 55
- Issue
- 10
- Pages
- 4103-4108
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1967708561
- Cited by
- 330
- References
- 15
- FWCI
- 12.35
- Type
- journal article
- Language
- en
- Open access
- closed
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