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Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties

Guth, H.·1997·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf970280a
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Abstract

Forty-four odor-active compounds were quantified in Scheurebe and Gewürztraminer wines, respectively. Calculation of odor activity values (OAVs) of odorants showed that differences in odor profiles of both varieties were mainly caused by cis -rose oxide in Gewürztraminer and by 4-mercapto-4-methylpentan-2-one in Scheurebe. On the basis of their high OAVs, ethyl octanoate, ethyl hexanoate, 3-methylbutyl acetate, ethyl isobutyrate, ( E )-β-damascenone, and 3a,4,5,7a-tetrahydro-3,6-dimethylbenzofuran-2(3 H )-one (wine lactone) were further potent odorants in both varieties. The compounds were dissolved in a water/ethanol mixture in various combinations and in concentration levels equal to those in wine. The results indicated that the aromas of Gewürztraminer and Scheurebe models were in good agreement with the original wines. Keywords: Gas chromatography; stable isotope dilution assay; quantitation; white wine; Gewürztraminer; Scheurebe

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Metadata

Authors
Guth, H.
Venue
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society (ACS)
Published
1997-08-01
Volume
45
Issue
8
Pages
3027-3032
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
DOI
10.1021/jf970280a
OpenAlex
W2033698971
Cited by
1,195
References
0
FWCI
10.69
Type
journal article
Language
en
Open access
closed

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Guth, H. (1997). Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf970280a

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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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