Abstract
Cis-Rose oxide was found to be an important chiral compound in Gewürztraminer wine, with an enantiomeric ratio range from 76 to 58%. The enantiomeric ratio showed an important influence on white wine aroma when other monoterpenes were present. The aim of this study was to evaluate rose oxide at different ratios and changes to aroma perception, and the interaction of rose oxide with linalool and α-terpineol. A wine model was made based on Gewürztraminer wine. Twelve models were created with different ratios of rose oxide and concentrations of linalool and α-terpineol. Triangle tests, check-all-that-apply (CATA) and descriptive analysis were used to evaluate the aroma of the wines. Results show that the rose oxide ratios of 70:30 and 65:35 were statistically different. Additional descriptive analysis showed that the ratios altered aroma when linalool and α-terpineol were at low and medium concentrations. At high concentrations, linalool and α-terpineol masked any influence from rose oxide. Understanding how monoterpenes alter aroma perception of white wine when at different combinations and concentrations is important to achieving desired wine qualities and helps provide information on how flavor chemistry results can be interpreted without having to run sensory analysis.
Highlights
The aroma of wine is an important aspect of wine quality [1] and is normally described using pleasant aromas, such as floral, green fruit, citrus fruit, stone fruit, tropical fruit, red fruit, black fruit, dry fruit, herbaceous, herbal, spices, and more [2,3]
Aroma characteristics in wine are of interest to consumers, especially for white wine, as it reflects the typicity for a specific region or terroir [4,5]
The wine models were classified into 3 clusters using agglomerative hierarchical clustering (AHC)
Summary
The aroma of wine is an important aspect of wine quality [1] and is normally described using pleasant aromas, such as floral, green fruit, citrus fruit, stone fruit, tropical fruit, red fruit, black fruit, dry fruit, herbaceous, herbal, spices, and more [2,3]. Aroma characteristics in wine are of interest to consumers, especially for white wine, as it reflects the typicity for a specific region or terroir [4,5]. One of the most important factors in determining wine typicity and quality is which compounds are most important to aroma perception [4,6]. Aroma is one of the first quality aspects assessed when evaluating wine [7]. The aroma compounds travel from the wine, into the air and through the nose, until they bind to the receptors of the olfactory bulb [8]. The olfactory bulb is the first relay station of the central olfactory system in the mammalian brain, and contains a few thousand glomeruli on its surface. Individual glomeruli represent a single type of odorant receptor [9], and each receptor can detect a limited number of odorants substances [10]
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