Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines

Journal of Agricultural and Food Chemistry
Tracey E SiebertI Leigh Francis

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 γ-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.

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Apr 3, 2018·Food Chemistry·Tracey E SiebertI Leigh Francis

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Citations

May 21, 2020·Journal of Experimental Botany·Gregory A GambettaSimone D Castellarin
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Mengqi LingYing Shi
Jun 12, 2021·Food Research International·Maria Pérez-JiménezFarhana R Pinu
Jul 3, 2021·Foods·Bradley M TitusAnita Oberholster

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