Antalick Guillaume, Tempère Sophie, Šuklje Katja, Blackman John W, Deloire Alain, de Revel Gilles, Schmidtke Leigh M
Unité de Recherche Oenologie, EA 4577, Institut des Sciences de la Vigne et du Vin (ISVV), Université de Bordeaux , F-33882 Villenave d'Ornon, France.
USC 1366 Oenologie, Institut des Sciences de la Vigne et du Vin (ISVV), Institut National de la Recherche Agronomique (INRA) , F-33882 Villenave d'Ornon, France.
J Agric Food Chem. 2015 Oct 21;63(41):9103-11. doi: 10.1021/acs.jafc.5b03847. Epub 2015 Oct 8.
This work reports the quantitation and sensory characterization of 1,4-cineole in red wine for the first time. A headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was developed to quantitate 1,4-cineole and 1,8-cineole in 104 commercial Australian red wines. 1,4-Cineole was detected in all of the wines analyzed, with concentrations ranging from 0.023 to 1.6 μg/L. An important varietal effect was observed, with concentrations of 1,4-cineole in Cabernet Sauvignon wines (mean of 0.6 ± 0.3 μg/L) significantly higher than in Shiraz (0.07 ± 0.04 μg/L) and Pinot Noir (0.2 ± 0.2 μg/L) wines. Regional variations of both cineole isomer concentrations have been measured between wines originating from different Australian regions. Sensory studies demonstrated that the addition of 0.54 μg/L 1,4-cineole in a Cabernet Sauvignon wine, to produce a final concentration of 0.63 μg/L, was perceived significantly by a sensory panel (p < 0.05). Descriptive analyses revealed that 1,4-cineole and 1,8-cineole may contribute to the hay, dried herbs, and blackcurrant aromas reported in Australian Cabernet Sauvignon wines and may be potential markers of regional typicality of these wines.
这项研究首次报告了红葡萄酒中1,4-桉叶素的定量分析和感官特征。开发了一种顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）方法，用于定量分析104种澳大利亚商业红葡萄酒中的1,4-桉叶素和1,8-桉叶素。在所分析的所有葡萄酒中均检测到了1,4-桉叶素，其浓度范围为0.023至1.6μg/L。观察到了显著的品种效应，赤霞珠葡萄酒中1,4-桉叶素的浓度（平均为0.6±0.3μg/L）显著高于设拉子（0.07±0.04μg/L）和黑皮诺（0.2±0.2μg/L）葡萄酒。还测定了来自澳大利亚不同地区的葡萄酒中两种桉叶素异构体浓度的区域差异。感官研究表明，在赤霞珠葡萄酒中添加0.54μg/L的1,4-桉叶素，最终浓度达到0.63μg/L时，感官小组能明显察觉到（p<0.05）。描述性分析表明，1,4-桉叶素和1,8-桉叶素可能是澳大利亚赤霞珠葡萄酒中干草、干草药和黑醋栗香气的来源，并且可能是这些葡萄酒地域典型性的潜在标志物。
