Food Science & Technology, Oregon State University, Corvallis, 97331 Oregon, United States.
Department of Statistics, Oregon State University, Corvallis, Oregon 97331, United States.
J Agric Food Chem. 2020 Mar 11;68(10):3220-3227. doi: 10.1021/acs.jafc.9b07505. Epub 2020 Mar 2.
Monoterpenes are aromatic compounds that are of great interest to wine as they are related to the quality of varietal wines. However, there is little information available about the impact of monoterpenes on wine odor perception at sub- or peri-threshold concentrations. The aim of this study was to investigate odor perception of monoterpene isomers in Pinot Gris wine and determine compositional matrix effects. Monoterpene isomers were quantitated in 46 Pinot Gris wines using headspace solid-phase microextraction-multidimensional gas chromatography-mass spectrometry, and sensory analysis was conducted using three different model wines. Results show that the nonvolatile composition of Pinot Gris wine strongly increased the volatility of monoterpene isomers. However, aromatic compounds suppressed odor perception, especially with the more complex monoterpene profiles. Monoterpenes were found to influence some fruity aromas in Pinot Gris. The knowledge of these interactions will further help in the development of wine styles and our understanding of wine quality.
单萜类化合物是一类具有重要意义的芳香族化合物，因为它们与品种葡萄酒的质量有关。然而，关于在亚阈值或临阈值浓度下单萜类化合物对葡萄酒气味感知的影响，信息很少。本研究的目的是研究在灰皮诺葡萄酒中单萜类异构体的气味感知，并确定组成基质效应。使用顶空固相微萃取-多维气相色谱-质谱法定量测定了 46 种灰皮诺葡萄酒中的单萜类异构体，并用三种不同的模型酒进行了感官分析。结果表明，灰皮诺葡萄酒的非挥发性成分大大增加了单萜类异构体的挥发性。然而，芳香化合物抑制了气味感知，尤其是更复杂的单萜类化合物。发现单萜类化合物会影响灰皮诺葡萄酒中的一些果香。这些相互作用的知识将有助于进一步开发葡萄酒风格，并加深我们对葡萄酒质量的理解。
