Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties

TLDR

The authors recreated wine aroma by dissolving the quantified odorants in water/ethanol mixtures at wine‑equivalent concentrations. Forty‑four odor‑active compounds were quantified, with cis‑rose oxide and 4‑mercapto‑4‑methylpentan‑2‑one driving the distinct odor profiles of Gewürztraminer and Scheurebe, and high‑OAV compounds such as ethyl octanoate and wine lactone identified as key odorants, with aroma models reproducing the original wines. Keywords: Gas chromatography; stable isotope dilution assay; quantitation; white wine; Gewürztraminer; Scheurebe.

Abstract

Forty-four odor-active compounds were quantified in Scheurebe and Gewürztraminer wines, respectively. Calculation of odor activity values (OAVs) of odorants showed that differences in odor profiles of both varieties were mainly caused by cis-rose oxide in Gewürztraminer and by 4-mercapto-4-methylpentan-2-one in Scheurebe. On the basis of their high OAVs, ethyl octanoate, ethyl hexanoate, 3-methylbutyl acetate, ethyl isobutyrate, (E)-β-damascenone, and 3a,4,5,7a-tetrahydro-3,6-dimethylbenzofuran-2(3H)-one (wine lactone) were further potent odorants in both varieties. The compounds were dissolved in a water/ethanol mixture in various combinations and in concentration levels equal to those in wine. The results indicated that the aromas of Gewürztraminer and Scheurebe models were in good agreement with the original wines. Keywords: Gas chromatography; stable isotope dilution assay; quantitation; white wine; Gewürztraminer; Scheurebe