First identification of three p-menthane lactones and their potential precursor, menthofuran, in red wines.

The p-menthane lactones constitute a family of powerful odorants, including the isomers of mintlactone and menthofurolactone that occur naturally in peppermint oil, known for their potent, mint-like olfactory properties. These lactones are closely related to the monoterpene-limonene secondary biotransformation and menthofuran has been identified as their common precursor in Mentha species. Using targeted GC-olfactometry and GC-MS analyses, together with quantification methods, we were able to demonstrate, for the first time, the presence of the diastereoisomers of these p-menthane lactones, as well as their common precursor, menthofuran, in red wines. In addition, we linked the presence of those lactones to interesting odorant zones, reminiscent of mint, detected in the studied wine. Although these p-menthane lactones may contribute individually to mint and coconut odors, sensory studies suggested for the first time that their combination at the levels found in the red wine studied resulted in a significant accentuation of freshness and mint notes.