Picard Magali, Lytra Georgia, Tempere Sophie, Barbe Jean-Christophe, de Revel Gilles, Marchand Stéphanie
Univ. Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France.
INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France.
J Agric Food Chem. 2016 Jan 20;64(2):451-60. doi: 10.1021/acs.jafc.5b04869. Epub 2016 Jan 6.
Although a sensory definition of the aging bouquet of red Bordeaux wines was recently established, its chemical transcription has only partially been elucidated. A multiple-step approach, combining sensory evaluations of red Bordeaux wines and aromatic reconstitutions of wine extract fractions, was used to identify the molecular markers involved. One wine with a high aging-bouquet score and a mint nuance has received particular attention. Various reconstitution and omission tests highlighted the contribution of two specific fractions to the intensity of the perception of mint aroma. Gas chromatography coupled to olfactometry and mass spectrometry was applied to the targeted fractions to identify molecular marker(s) responsible for the mint nuance in fine red Bordeaux wines. A similar analytical process was applied to selected fractions of essential oils presenting mint odors to characterize them and interpret the mass spectrometry data. This approach resulted in the detection of piperitone, a monoterpene ketone that, to the best of our knowledge, was reported for the first time as a contributor to the positive mint aroma of aged red Bordeaux wines.
尽管最近已确定了波尔多红葡萄酒陈酿香气的感官定义，但其化学转化过程仅得到了部分阐释。采用了一种多步骤方法，将波尔多红葡萄酒的感官评估与葡萄酒提取物馏分的香气重构相结合，以鉴定其中涉及的分子标记物。一款具有高陈酿香气评分且带有薄荷香气的葡萄酒受到了特别关注。各种重构和省略试验突出了两个特定馏分对薄荷香气感知强度的贡献。将气相色谱与嗅觉测定法和质谱联用应用于目标馏分，以鉴定造成优质波尔多红葡萄酒中薄荷香气的分子标记物。对具有薄荷气味的香精油选定馏分采用了类似的分析过程，以对其进行表征并解释质谱数据。该方法导致检测到了哌啶酮，据我们所知，这是首次报道该单萜酮对陈年波尔多红葡萄酒的正面薄荷香气有贡献。
