Abstract
The sesquiterpene compounds present in red wines were characterized and quantified by Headspace Solid-Phase Microextraction in combination with Gas Chromatography–Mass Spectrometry (HS-SPME-GC-MS). Sixteen sesquiterpenes were identified, mainly hydrocarbons but also derived oxygenated compounds. Sesquiterpenes were acyclic, monocyclic, byciclic and tryciclic. Sesquiterpenes were detected in SIM (selected ion monitoring) mode using their characteristics ions. All the sesquiterpenes were identified by mass spectral data, linear retention indices (LRI), literature data and injection of standards where available. Quantitative results were obtained using the method of standard additions. The method showed an average LOD = 0.05 µg L−1 and LOQ = 0.15 µg L−1. The monocyclic sesquiterpene with the germacrene skeleton, Germacrene D and the bicyclic sesquiterpene with the muurolane skeleton, α-muurolene were present in all the wine samples analysed. Syrah wines were the samples richest in sesquiterpenes in agreement with their typical spicy and woody notes. The results evidenced the possibility to use sesquiterpenes for wine authenticity and traceability.
Highlights
The aroma profile of wine is due to the combined effects of several volatile compounds mainly alcohols, aldehydes, esters, acids, monoterpenes and other minor components, already present in the Chromatography 2015, 2 grapes or being formed during the fermentation and maturation process
Considering the peak area obtained for each component during the different analyses, the coefficient of variation (CV) resulted
As regards the acyclic sesquiterpenes, β-farnesene and (E)-nerolidol were identified: β-farnesene was present only as traces in Syrah, Nero d’Avola and Frappato wines, whereas (E)-nerolidol in Syrah and Sagrantino with 5.43 μg L−1 and 2.39 μg L−1 respectively. These sesquiterpenic compounds can be related with the floral characteristics of wines and derives from farnesyl diphosphate, an intermediate in isoprenoid and ergosterol biosynthesis at acidic pH, the instability of the diphosphate group leads to the release of Farnesol and its isomer Nerolidol [20]
Summary
The aroma profile of wine is due to the combined effects of several volatile compounds mainly alcohols, aldehydes, esters, acids, monoterpenes and other minor components, already present in the Chromatography 2015, 2 grapes or being formed during the fermentation and maturation process. All these compounds are responsible for their so-called “bouquet” on sniffing the head-space from a glass, and the odour/aroma component (palate/aroma) of the overall flavour perceived on drinking [1]. As results from the review quantitative data are limited [16] Previousy it was optimized a method for the analyses of volatile constituents in wine, which allowed the identification and quantification of a large number of compounds belonged to different classes of substances [17]. This research has focused on the presence of sesquiterpenes in red wine varieties with an aim to identify the sesquiterpenes present in red wines and verify if they can be useful for wine characterization and traceability
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