Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil.
Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil.
J Chromatogr A. 2024 Oct 11;1734:465264. doi: 10.1016/j.chroma.2024.465264. Epub 2024 Aug 13.
Various sensory perceptions drive the quality and typicality of wines, with the volatile profile playing a fundamental role in the characteristics of odor, aroma and consequently flavor, which combines the smell (odor and aroma), taste, and trigeminal sensations. Efforts have been made in both the field of instrumental and sensory analysis to understand the relationship of volatile compounds with sensory attributes in omics approaches. Gas chromatography (monodimensional and two-dimensional (heartcutting and comprehensive)) associated with mass spectrometry (GC/MS, GC-GC/MS and GCxGC/MS) and chemometric tools have contributed to foodomics analyses, specifically those linked to metabolomics/volatilomics. These tools, along with the elucidation of sensory properties (sensomics), lead to advanced results in the field of flavoromics. They also help to define the best practices in both vineyard management and winemaking that enable the production of high-quality wines. The objective of this review is to report the challenges of determining the volatile profile of wines, pointing out the ways that can be followed in successful identification and quantification of volatile compounds. The state of the art of sensory evaluation methods is also addressed, providing information that helps in choosing the most appropriate sensory method to be conducted with chromatographic analysis to achieve more in-depth results in the field of flavoromics.
各种感官知觉影响着葡萄酒的质量和典型性，挥发性成分在气味、香气以及由此产生的风味特征中起着至关重要的作用，风味结合了嗅觉（气味和香气）、味觉和三叉神经感觉。在仪器分析和感官分析领域，人们都在努力通过组学方法了解挥发性化合物与感官属性的关系。气相色谱（一维和二维（分段和全面））与质谱联用（GC/MS、GC-GC/MS 和 GCxGC/MS）和化学计量学工具促进了食品组学分析，特别是与代谢组学/挥发组学相关的分析。这些工具，以及对感官特性（感官组学）的阐明，在风味组学领域取得了先进的成果。它们还有助于定义葡萄园管理和酿酒方面的最佳实践，从而生产出高质量的葡萄酒。本文的目的是报告确定葡萄酒挥发性成分的挑战，指出成功识别和定量挥发性化合物的方法。本文还介绍了感官评价方法的最新进展，提供了有助于选择最适合的感官方法与色谱分析相结合的信息，以在风味组学领域取得更深入的结果。
