Université de Bordeaux, ISVV, EA 4577 Œnologie, F-33882 Villenave d'Ornon cedex, France; INRA, ISVV, USC 1219 Œnologie, F-33882 Villenave d'Ornon cedex, France.
Université de Bordeaux, ISVV, EA 4577 Œnologie, F-33882 Villenave d'Ornon cedex, France; INRA, ISVV, USC 1219 Œnologie, F-33882 Villenave d'Ornon cedex, France; Ecole Nationale d'Ingénieurs des Travaux Agricoles de Bordeaux, F-33175 Gradignan cedex, France.
Food Chem. 2012 May 1;132(1):230-6. doi: 10.1016/j.foodchem.2011.10.061. Epub 2011 Oct 28.
The aroma profile of Bordeaux red wines is known to be marked by blackberry and blackcurrant flavours; this study focused on the fresh blackberry aroma in Bordeaux red wines, using sensory gas chromatography-olfactometry (GC-O) and two-dimensional gas chromatography analysis (GC-GC-MS). A previous HPLC fractionation of red wine extracts on a C18 column produced four fractions with blackberry aromas that were then analysed by GC-O, GC-GC-MS and GC-MS. From these fractions, 10 esters, corresponding to red- or black-berry fruit descriptors, were characterised by GC-MS. Ethyl 2-hydroxy-4-methylpentanoate (ethyl leucate, EL) was identified for the first time in red and white table wines as a compound directly associated with a "fresh blackberry" aroma. Its perception thresholds were 900 and 300μg/l, respectively, in dearomatized red wine and model wine solution (alcohol 12%, pH 3.5), and the average concentration in the various wines was ∼400μg/l. Sensory omission tests highlighted the importance of this compound and identified a perceptive interaction with ethyl butanoate.
波尔多红葡萄酒的香气特征通常带有黑莓和黑加仑的味道；本研究专注于波尔多红葡萄酒中的新鲜黑莓香气，采用感官气相色谱-嗅觉测量（GC-O）和二维气相色谱分析（GC-GC-MS）。先前在 C18 柱上对红酒提取物进行高效液相色谱（HPLC）分级，产生了具有黑莓香气的四个部分，然后通过 GC-O、GC-GC-MS 和 GC-MS 进行分析。从这些部分中，通过 GC-MS 鉴定出 10 种与红或黑莓水果描述符相对应的酯类。乙基 2-羟基-4-甲基戊酸酯（乙基庚酸酯，EL）首次在红葡萄酒和白葡萄酒中被鉴定为一种直接与“新鲜黑莓”香气相关的化合物。它在脱香红酒和模型酒溶液（酒精 12%，pH 值 3.5）中的感知阈值分别为 900 和 300μg/l，在各种葡萄酒中的平均浓度约为 400μg/l。感官缺失测试强调了这种化合物的重要性，并确定了与丁酸乙酯的感知相互作用。
