jf405397c_si_001.pdf (51.21 kB)
Identification of a New Lactone Contributing to Overripe Orange Aroma in Bordeaux Dessert Wines via Perceptual Interaction Phenomena
journal contribution
posted on 2014-03-26, 00:00 authored by Panagiotis Stamatopoulos, Eric Frérot, Sophie Tempère, Alexandre Pons, Philippe DarrietRecent
studies have demonstrated the existence of a typical sensory
concept for Bordeaux dessert wines, including the world famous wines
of Sauternes. Volatile compounds from several chemical families (thiols,
aldehydes, and lactones) were identified and correlated with aromatic
typicality in these wines. However, these studies were unable to indicate
“key” aromas of overripe fruits, especially overripe
orange. The alternative strategy developed in this research combined
both analytical and sensory studies of fractions of dessert wine extracts
obtained by semipreparative high-performance liquid chromatography
(HPLC). Multidimensional gas chromatography coupled to olfactometry
and mass spectrometry (MDGC-O/MS) was applied to some of the HPLC
fractions recalling “overripe fruit”, and a new lactone,
2-nonen-4-olide, was identified. Reconstitution and omission tests
using the HPLC fractions highlighted the importance of specific compounds,
particularly 2-nonen-4-olide, in the expression of overripe orange
notes. Although this lactone presents minty and fruity odors, its
key contribution to the typical aroma of orange in Bordeaux dessert
wines was revealed through perceptual blending.