Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosí red wines

• Published in: Food chemistry Vol. 131; no. 1; pp. 90 - 98
• Main Authors: Gómez García-Carpintero, E., Sánchez-Palomo, E., Gómez Gallego, M.A., González-Viñas, M.A.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-03-2012; Elsevier
• Subjects: Biological and medical sciences; Fermented food industries; Food industries; Free and bound volatile compounds; Fundamental and applied biological sciences. Psychology; Gas chromatography–mass spectrometry; Red wine; Sensory analysis; Vitaceae; Wines and vinegars; Sensory analysis; Red wine; Free and bound volatile compounds; Gas chromatography–mass spectrometry; Volatile compound; Alcoholic beverage; Gas chromatography; Marker; Gas chromatography-mass spectrometry; Mass spectrometry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2011.08.035

► We researched the aroma profiles of three red wines by GC–MS and sensory analysis. ► Free aroma of wines was characterised by large amounts of C6 and benzene compounds. ► Benzene and C13-norisoprenoids are the principal glycosylated compounds. ► Moravia Dulce, Rojal and Tortosí possess great oenological potential.
Rojal, Moravia Dulce and Tortosí are three red minority grape varieties grown in La Mancha region (Spain). In this work, wines from these grape varieties were elaborated across four harvests (2006–2009). The aroma of wines was studied by instrumental and sensory analysis to determine their typicality and quality. Free and glycosidically-bound aroma compounds were isolated by solid phase extraction (SPE) and analysed using gas chromatography–mass spectrometry (GC–MS). GC–MS analysis of wines identified 75, 78 and 80 free aroma compounds and 59, 62 and 62 bound aroma compounds in Moravia Dulce, Rojal and Tortosí wines, respectively. C6 and benzenic compounds were the major components of free varietal aroma. Bound aroma fraction was characterised by a larger concentration of benzenic and C13-norisoprenoid compounds, which suggest that these wines possess a great aroma potential.