Wine Science Programme, The University of Auckland, Private Bag 92019, Auckland, New Zealand.
J Agric Food Chem. 2012 Jun 27;60(25):6293-302. doi: 10.1021/jf300914n. Epub 2012 Jun 18.
In this study three different approaches were employed to identify key odorants in Sauvignon blanc wines. First, the concentrations of the odorants were compared to their respective aroma detection thresholds. The resulting odor activity values (OAV) were transformed into a normalized and weighted measure that allows the aroma profiles of different wines to be compared and the contribution of a single aroma in a complex mixture to be evaluated. Based on their OAV, 3-mercaptohexanol and 3-mercaptohexyl acetate were the two most important aroma compounds in many Marlborough Sauvignon blanc wines. Due to limitations with the OAV approach, the study was extended to include aroma extract dilution analysis (AEDA), which revealed that β-damascenone, together with the varietal thiols, esters, and higher alcohols, are key odorants in Sauvignon blanc wines. The final approach undertaken was aroma reconstitution and omission tests using a deodorized wine base and the creation of a model Marlborough Sauvignon blanc. Single compounds and groups of compounds were omitted from the model to study their impact on the sensory properties of the model wine. Reconstitution and omission confirmed that varietal thiols, esters, terpenes, and β-damascenone are all important contributors to Sauvignon blanc aroma. The methoxypyrazines showed an important but relatively low impact in all three of the approaches undertaken in this study.
在这项研究中，采用了三种不同的方法来鉴定长相思葡萄酒中的关键气味物质。首先，比较了气味物质的浓度与其各自的气味检测阈值。由此产生的气味活性值（OAV）被转化为一种归一化和加权的度量，允许比较不同葡萄酒的香气特征，并评估单一香气在复杂混合物中的贡献。根据它们的 OAV，3-巯基己醇和 3-巯基己酸乙酯是许多马尔堡长相思葡萄酒中最重要的两种香气化合物。由于 OAV 方法的局限性，该研究扩展到包括香气提取稀释分析（AEDA），结果表明β-大马酮，以及品种硫醇、酯类和高级醇类，是长相思葡萄酒中的关键气味物质。最后采用的方法是使用脱臭酒基进行香气重组和缺失测试，并创建一个模型马尔堡长相思。从模型中省略了单个化合物和化合物组，以研究它们对模型酒感官特性的影响。重组和缺失证实，品种硫醇、酯类、萜烯和β-大马酮都是长相思香气的重要贡献者。在本研究中采用的三种方法中，甲氧基吡嗪都表现出重要但相对较低的影响。
