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Reference: Volatile Compounds Related to Stone Fruit Aroma Attributes in Viognier and Chardonnay Wines
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A ‘stone fruit’ aroma is important in many white wine varieties and styles, but little is known about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay wines that featured ‘stone fruit’ aroma attributes were selected by a panel of wine experts. The selected wines were characterized by sensory descriptive analysis and detailed volatile chemical composition analyses. This comprehensive data also allowed Viognier wine to be profiled for the first time. By partial least-squares regression, several esters and fatty acids and benzaldehyde were indicated as contributing to the ‘peach’ attribute; however, a reconstitution sensory study was unsuccessful in mimicking this attribute. A mixture of γ-lactones, monoterpenes, and aldehydes were positively correlated to the ‘apricot’ aroma, which were generally higher in the Viognier wines. Reconstitution studies confirmed that the monoterpenes linalool, geraniol, and nerol were the most important compounds for the mixture being perceived as having an ‘apricot’ aroma.

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Link to paper-

DOI: 10.1021/acs.jafc.7b05343

Partially indexed reference.

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Publication Details

Published: 2018
Publication: JAFC
Issue: 2018 Online February 2018
Author: Siebert T E 2018

Brain food

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