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...

Full description

Saved in:
Bibliographic Details
Main Authors: Christian Philipp, Phillip Eder, Walter Brandes, Elsa Patzl-Fischerleitner, Reinhard Eder
Format: Article
Language:English
Published: Wiley 2018-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2018/5123280
Tags: Add Tag
No Tags, Be the first to tag this record!
_version_ 1832548740060151808
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
work_keys_str_mv AT christianphilipp thepeararomaintheaustrianpinotblancwinevarietyevaluationbymeansofsensorialanalyticaltypogramswithregardtovintagewinestylesandoriginofwines
AT phillipeder thepeararomaintheaustrianpinotblancwinevarietyevaluationbymeansofsensorialanalyticaltypogramswithregardtovintagewinestylesandoriginofwines
AT walterbrandes thepeararomaintheaustrianpinotblancwinevarietyevaluationbymeansofsensorialanalyticaltypogramswithregardtovintagewinestylesandoriginofwines
AT elsapatzlfischerleitner thepeararomaintheaustrianpinotblancwinevarietyevaluationbymeansofsensorialanalyticaltypogramswithregardtovintagewinestylesandoriginofwines
AT reinhardeder thepeararomaintheaustrianpinotblancwinevarietyevaluationbymeansofsensorialanalyticaltypogramswithregardtovintagewinestylesandoriginofwines
AT christianphilipp peararomaintheaustrianpinotblancwinevarietyevaluationbymeansofsensorialanalyticaltypogramswithregardtovintagewinestylesandoriginofwines
AT phillipeder peararomaintheaustrianpinotblancwinevarietyevaluationbymeansofsensorialanalyticaltypogramswithregardtovintagewinestylesandoriginofwines
AT walterbrandes peararomaintheaustrianpinotblancwinevarietyevaluationbymeansofsensorialanalyticaltypogramswithregardtovintagewinestylesandoriginofwines
AT elsapatzlfischerleitner peararomaintheaustrianpinotblancwinevarietyevaluationbymeansofsensorialanalyticaltypogramswithregardtovintagewinestylesandoriginofwines
AT reinhardeder peararomaintheaustrianpinotblancwinevarietyevaluationbymeansofsensorialanalyticaltypogramswithregardtovintagewinestylesandoriginofwines