Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes

Alegre, Yohanna (Universidad de Zaragoza) ; Sáenz-Navajas, María Pilar (Universidad de Zaragoza) ; Hernández-Orte, Purificación (Universidad de Zaragoza) ; Ferreira, Vicente (Universidad de Zaragoza)

Resumen: Reconstituted 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.

Idioma: Inglés

DOI: 10.1016/j.foodchem.2020.127207

Año: 2020

Publicado en: Food Chemistry 331 (2020), 127207 1-12
ISSN: 0308-8146

Factor impacto JCR: 7.514 (2020)

Categ. JCR: CHEMISTRY, APPLIED rank: 7 / 74 = 0.095 (2020) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 6 / 88 = 0.068 (2020) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 7 / 144 = 0.049 (2020) - Q1 - T1

Factor impacto SCIMAGO: 1.772 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R

Tipo y forma: Article (PostPrint)

Área (Departamento): Área Química Analítica (Dpto. Química Analítica)