Abstract
This review discusses the different approaches developed by researchers in the last 40 years for the qualitative and semi-quantitative screening of odorants, with special emphasis in wine aroma profiling. In the first part, the aims and possibilities of Gas chromatography-olfactometry (GC-O) as odour-screening and aroma profiling technique are discussed. The critical difference between approaches is whether the ranking of odorants is carried out on an extract containing all the odorants present in the product, or on an extract representative of the odorants contained in the vapour phases that cause the odour and flavour. While the second alternative is more direct and can be more efficient, it requires a good understanding of the factors affecting orthonasal olfaction, handling volatiles (purging, trapping, eluting, and separating) and about the sensory assessment of GC effluents. The review also includes an updated list compiling all the odorants detected in wine by GC-O, including retention indexes and odour descriptions with a general guideline for the identification of odorants.
Highlights
This review discusses the different approaches developed by researchers in the last 40 years for the qualitative and semi-quantitative screening of odorants, with special emphasis in wine aroma profiling
This will limit the effects linked to the mass-saturation of the fibre, and will provide higher recoveries for all compounds, to those poorly transferred to the headspace, which suggests that these systems have an interesting potential for Gas chromatography-olfactometry (GC-O) screening of wine
The GC-O process provides as output a hierarchical list with the different odours detected in the experiment, ordered according to the parameter measured by the chosen GC-O strategy, together with the retention time and its sensory descriptor
Summary
Wine is a very special food product whose value is increasingly associated with the set of characteristics, both extrinsic and intrinsic, responsible for the pleasure associated with its consumption. These volatilities in aqueous matrixes can be so different between odorants that can completely invalidate the ranking obtained in the GC-O operation carried out on the total extract Once the concentration of the odorant is corrected by its odour threshold in the product matrix, the volatility differences responsible for the bias of the olfactometric screening become corrected, so that the OAV list provides an un-biased hierarchy of the odorants in the product, i.e., in this strategy the ranking provided by the GC-O screening is an intermediate operation whose goal is to identify the molecules with odour in the product but cannot anticipate their role on the sensory properties. All the odorants present in the product, regardless of differences in transference rates to vapour phases
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
