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
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,578125