Odor Potency of Aroma Compounds in Riesling and Vidal blanc Table Wines and Icewines by Gas Chromatography–Olfactometry–Mass Spectrometry

• Published in: Journal of agricultural and food chemistry Vol. 60; no. 11; pp. 2874 - 2883
• Main Authors: Bowen, Amy J, Reynolds, Andrew G
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 21.03.2012
• Subjects: Biological and medical sciences; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry - methods; Humans; octenol; odor compounds; Odorants - analysis; odors; Smell; spectroscopy; table wines; viticulture; Volatile Organic Compounds - analysis; Wine - analysis; Wines and vinegars; wine aroma; volatile analysis; esters; odor activity values; β-damascenone; Volatile compound; Wine; Olfactometry; Alcoholic beverage; Gas chromatography; Ester; Riesling; Aroma; Odor; Mass spectrometry
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf203314j

This study aimed to elucidate the odor potency of aroma compounds in Riesling and Vidal blanc (syn. Vidal) table wines and icewines from the Niagara Peninsula using stir bar sorptive extraction–gas chromatography–olfactometry–mass spectrometry. Dilution analysis determined the most odor-potent compounds in Vidal and Riesling icewines (n = 2) and table wines (n = 2) from a commercial producer. The top 15 odor-potent compounds in each wine were identified and quantified, resulting in 23 and 24 compounds for Riesling and Vidal, respectively. The most odor-potent compounds were β-damascenone, decanal, 1-hexanol, 1-octen-3-ol, 4-vinylguaiacol, ethyl hexanoate, and ethyl 3-methylbutyrate. In general, icewines had higher concentrations of most aroma compounds compared to table wines. Through computation of odor activity values, the compounds with the highest odor activity for the icewines were β-damascenone, 1-octen-3-ol, ethyl octanoate, cis-rose oxide, and ethyl hexanoate. In table wines the highest odor activity values were found for ethyl octanoate, β-damascenone, ethyl hexanoate, cis-rose oxide, ethyl 3-methylbutyrate, and 4-vinylguaiacol. These findings provide a foundation to determine impact odorants in icewines and the effects of viticultural and enological practices on wine aroma volatile composition.