Univ. Bordeaux, ISVV, EA 4577 Œnologie , F-33140 Villenave d'Ornon, France.
J Agric Food Chem. 2014 Mar 26;62(12):2469-78. doi: 10.1021/jf405397c. Epub 2014 Mar 17.
Recent studies have demonstrated the existence of a typical sensory concept for Bordeaux dessert wines, including the world famous wines of Sauternes. Volatile compounds from several chemical families (thiols, aldehydes, and lactones) were identified and correlated with aromatic typicality in these wines. However, these studies were unable to indicate "key" aromas of overripe fruits, especially overripe orange. The alternative strategy developed in this research combined both analytical and sensory studies of fractions of dessert wine extracts obtained by semipreparative high-performance liquid chromatography (HPLC). Multidimensional gas chromatography coupled to olfactometry and mass spectrometry (MDGC-O/MS) was applied to some of the HPLC fractions recalling "overripe fruit", and a new lactone, 2-nonen-4-olide, was identified. Reconstitution and omission tests using the HPLC fractions highlighted the importance of specific compounds, particularly 2-nonen-4-olide, in the expression of overripe orange notes. Although this lactone presents minty and fruity odors, its key contribution to the typical aroma of orange in Bordeaux dessert wines was revealed through perceptual blending.
最近的研究表明，波尔多甜酒（包括世界著名的苏玳甜酒）存在一种典型的感官概念。已鉴定出来自几个化学家族（硫醇、醛和内酯）的挥发性化合物，并将其与这些葡萄酒的香气典型性相关联。然而，这些研究未能指出过熟水果（尤其是过熟橙子）的“关键”香气。本研究中开发的替代策略结合了通过半制备高效液相色谱（HPLC）获得的甜酒提取物的分析和感官研究。多维气相色谱-嗅闻-质谱联用（MDGC-O/MS）被应用于一些能让人联想起“过熟水果”的 HPLC 馏分，鉴定出了一种新的内酯，2-壬烯-4-内酯。使用 HPLC 馏分进行的重建和排除测试强调了特定化合物的重要性，特别是 2-壬烯-4-内酯，在表达过熟橙子味方面。尽管这种内酯具有薄荷味和水果味的气味，但通过感知混合，揭示了它对波尔多甜酒中橙子典型香气的重要贡献。
