italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Analysis
  • » WHICH IMPACT FOR BETA-DAMASCENONE ON RED WINES AROMA?
  • The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024

WHICH IMPACT FOR BETA-DAMASCENONE ON RED WINES AROMA?

Bénédicte Pineau, Jean-Christophe Barbe, Cornelis Van Leeuwen, and Denis Dubourdieu, J. Agric. Food Chem., 55 (10), 4103 -4108, 2007

Beta-Damascenone, a C-13 norisoprenoid compound, is usually presented as an impact odorant in red wines. Its direct contribution to their aroma was investigated. Both free Beta-damascenone and Beta-damascenone precursors were isolated from various French red wines and then analyzed by gas chromatography-mass spectrometry, revealing concentrations in the vicinity of 1 and 2 g/L for free compounds and both forms, respectively. Gas chromatography-olfactometry analyses were also performed on dilutions of both red wine extracts and pure Beta-damascenone. The very low detection threshold in olfactometry for this compound explains why it is found at the highest dilution factor in aroma extract dilution analysis methods. Moreover, determination of Beta -damascenone's odor thresholds confirmed the huge importance of the matrix: -Damascenone is characterized by a very low perception threshold in hydroalcoholic solution as compared to red wine, where it is over 1000-fold higher. In hydroalcoholic solution, Beta-damascenone enhanced fruity notes of ethyl cinnamate and caproate and masked the herbaceous aroma of IBMP. Globally, these results suggested that Beta-damascenone has more an indirect than a direct impact on red wine aroma. (We recommend that you consult the full text of this article. Original title …)

Published on 09/24/2007
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,625