The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines
The perceived pear aroma in wines was associated with various short- and medium-chain ester compounds. A consumer study confirmed this assumption. In total, eight ester compounds from a series of 100 aromatic substances were associated with the pear aroma. In this study, a valid stable isotope dilut...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/5123280 |
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| author | Christian Philipp Phillip Eder Walter Brandes Elsa Patzl-Fischerleitner Reinhard Eder |
| author_facet | Christian Philipp Phillip Eder Walter Brandes Elsa Patzl-Fischerleitner Reinhard Eder |
| author_sort | Christian Philipp |
| collection | DOAJ |
| description | The perceived pear aroma in wines was associated with various short- and medium-chain ester compounds. A consumer study confirmed this assumption. In total, eight ester compounds from a series of 100 aromatic substances were associated with the pear aroma. In this study, a valid stable isotope dilution assay headspace solid-phase microextraction gas chromatography mass spectroscopy (SIDA-HS-SPME-GC-MS) method was developed for the analysis of these compounds, and 102 Austrian Pinot blanc wines of vintages 2013–2016 were analysed. They were assessed with regard to vintage and origin influences as well as wine styles. However, an attempt was made to capture the synergies of these compounds for the pear aroma. With the detection of ethyl (E,Z)-2,4-decadienoate and methyl (E)-geranoate, two volatile compounds were measured which had not previously been detected in Austrian wines. The eight analysed esters were perceived very differently. Therefore, specific odour activity values for the various sensations could be calculated with a mathematical combination of the analyses and the results of the sensory studies. A vintage influence on the sensorial descriptor “overripe pear” and a relationship between wine style and total pear aroma were determined. |
| format | Article |
| id | doaj-art-b11a986d82b5437380e4e12a62fb3987 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-b11a986d82b5437380e4e12a62fb39872025-02-03T06:13:15ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/51232805123280The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of WinesChristian Philipp0Phillip Eder1Walter Brandes2Elsa Patzl-Fischerleitner3Reinhard Eder4Höhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau, Wienerstraße 74, 3400 Klosterneuburg, AustriaHöhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau, Wienerstraße 74, 3400 Klosterneuburg, AustriaHöhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau, Wienerstraße 74, 3400 Klosterneuburg, AustriaHöhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau, Wienerstraße 74, 3400 Klosterneuburg, AustriaHöhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau, Wienerstraße 74, 3400 Klosterneuburg, AustriaThe perceived pear aroma in wines was associated with various short- and medium-chain ester compounds. A consumer study confirmed this assumption. In total, eight ester compounds from a series of 100 aromatic substances were associated with the pear aroma. In this study, a valid stable isotope dilution assay headspace solid-phase microextraction gas chromatography mass spectroscopy (SIDA-HS-SPME-GC-MS) method was developed for the analysis of these compounds, and 102 Austrian Pinot blanc wines of vintages 2013–2016 were analysed. They were assessed with regard to vintage and origin influences as well as wine styles. However, an attempt was made to capture the synergies of these compounds for the pear aroma. With the detection of ethyl (E,Z)-2,4-decadienoate and methyl (E)-geranoate, two volatile compounds were measured which had not previously been detected in Austrian wines. The eight analysed esters were perceived very differently. Therefore, specific odour activity values for the various sensations could be calculated with a mathematical combination of the analyses and the results of the sensory studies. A vintage influence on the sensorial descriptor “overripe pear” and a relationship between wine style and total pear aroma were determined.http://dx.doi.org/10.1155/2018/5123280 |
| spellingShingle | Christian Philipp Phillip Eder Walter Brandes Elsa Patzl-Fischerleitner Reinhard Eder The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines Journal of Food Quality |
| title | The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines |
| title_full | The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines |
| title_fullStr | The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines |
| title_full_unstemmed | The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines |
| title_short | The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines |
| title_sort | pear aroma in the austrian pinot blanc wine variety evaluation by means of sensorial analytical typograms with regard to vintage wine styles and origin of wines |
| url | http://dx.doi.org/10.1155/2018/5123280 |
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