Chemicals with sweet aroma descriptors found in Portuguese wines from the Douro region: 2,6,6-Trimethylcyclohex-2-ene-1,4-dione and diacetyl

• Type: Article in International Scientific Journal
• Date: 2001

Authors

Rogerson, FSS (Author) Other; castro, h (Author) Other; Fortunato, N (Author) Other; Azevedo, Z (Author) Other; Macedo, A (Author) Other; Victor de Freitas (Author) FCUP

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 49

Pages: 263-269

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 35 Citations

Scopus - 44 Citations

Other information

Authenticus ID: P-000-XAR

DOI: 10.1021/jf000948c

Abstract (EN): 2,6,6-Trimethylcyclohex-2-ene-1,4-dione (TMCHD), a norisoprenoid with a sweet honey aroma descriptor, is reported for the first time as a minor constituent of single-varietal table and fortified wines from the demarcated Douro region. Olfactory gas chromatography (GC-O) of a volatile wine extract, previously isolated by preparative gas chromatography, indicated the presence of a zone containing an intense honey descriptor. The targeted odor compound was identified by GC-MS, GC-O, and Kovats index. Quantitative analysis using a selected characteristic ion (m/z 96) indicated that young Douro fortified wines from the 1997 vintage contained up to 4 mug/L TMCHD. The sweet honey sensory threshold limit for TMCHD in a model Port wine solution was found to be 25 mug/L. TMCHD is therefore only likely to contribute as a collective element to Port wine aroma. The wine volatile diacetyl was identified as a strong contributor to the sweet caramel aroma descriptor often associated with Port.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7