doi:10.1016/j.foodchem.2020.127207engAlegre, YohannaSáenz-Navajas, María PilarHernández-Orte, PurificaciónFerreira, VicenteSensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapesART-2020-118602Reconstituted polyphenolic and aromatic fractions (PAFs) from 33 different Garnacha and Tempranillo grapes were incubated in strict anoxia (75 °C × 24 h). Obtained hydrolyzates were characterized by sensory analysis, gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC–MS). Five different aroma categories emerged. Garnacha may develop specific tropical/citrus fruit, kerosene and floral and Tempranillo toasty-woody and red-fruit characteristics. Those notes seem to mask alcoholic and fruit-in-syrup descriptors and the common vegetal background. Twenty-seven odorants were detected by GC-O. GC–MS data showed a clustering closely matching the one found by sensory analysis, suggesting the existence of five specific metabolomic profiles behind the five specific sensory profiles. Overall results suggest that 3-mercaptohexanol is responsible for tropical/citrus fruit, TDN for kerosene, volatile phenols for woody/toasty, ß-damascenone and massoia lactone, likely with Z-1, 5-octadien-3-one for fruit-in-syrup and alcoholic notes. Nine lipid-derived unsaturated aldehydes and ketones may be responsible for the vegetal background.2020http://zaguan.unizar.es/record/10224910.1016/j.foodchem.2020.127207http://zaguan.unizar.es/record/102249oai:zaguan.unizar.es:102249info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-RFood Chemistry 331 (2020), 127207 1-12by-nc-ndhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccess