Abstract
Bordeaux dessert wines can present a complex flavor, recalling overripe fruits, featuring citrus, especially orange notes. It was not possible to identify the volatile compounds responsible for these typical notes using traditional strategies, i.e. analysis of wine extracts by GC-olfactometry (GC-O). Thus a new strategy, combining both analytical and sensory approaches, was applied to fractions obtained by semi-preparative HPLC of wine extracts. Then omission tests, using preparative GC with cryotrapping, were used to identify fractions presenting overripe fruit nuances, particularly orange notes. Finally, multidimensional GC/MS-O was applied to these fractions to identify a new lactone, specific to dessert wines. While this compound presents minty and fruity nuances, it was found to contribute, together with other wine volatile compounds, to some typical nuances in Bordeaux wines, particularly Sauternes, via perceptual interaction phenomena.
Published Version
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