Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2009 May 13;57(9):3702-8.
doi: 10.1021/jf803325v.

Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines

Bénédicte Pineau  1 , Jean-Christophe Barbe, Cornelis Van Leeuwen, Denis Dubourdieu
Affiliations

Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines

Bénédicte Pineau et al. J Agric Food Chem. .

Abstract

A preparative HPLC method, which preserves wine aromas and isolates fruity characteristics in specific fractions, was applied to red wine aroma extracts. Various odor-active zones were detected in typical fractions by GC-O analysis of their extracts. Through further GC-MS analyses, the aromatic compounds responsible for 15 of these odoriferous zones were identified as various ethyl esters and alkyl acetates. In view of their olfactory thresholds, the concentrations of these compounds had no direct impact on the fruity aroma of red wines. Nevertheless, an overall sensory effect of "red-" or "black-berry" nuances was clearly established. Higher than average levels of ethyl propanoate, ethyl 2-methylpropanoate, and ethyl 2-methylbutanoate were involved in black-berry aromas, whereas ethyl butanoate, ethyl hexanoate, ethyl octanoate, and ethyl 3-hydroxybutanoate conferred red-berry aromas.

PubMed Disclaimer

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

Publication types

LinkOut - more resources