Is Sotolon Relevant to the Aroma of Madeira Wine Blends?

• Published in: Biomolecules (Basel, Switzerland) Vol. 9; no. 11; p. 720
• Main Authors: Gaspar, João M, Freitas, Ana I, Zhao, Qianzhu, Leça, João M, Pereira, Vanda, Marques, José C
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI 09-11-2019; MDPI AG
• Subjects: 3-hydroxy-4,5-dimethyl-2(5h)-furanone; fortified wine; odor activity value; odor thresholds; sensory analysis; wine aroma; wine aroma; odor thresholds; odor activity value; 3-Hydroxy-4,5-dimethyl-2(5H)-furanone; fortified wine; sensory analysis
• ISSN: 2218-273X; 2218-273X
• DOI: 10.3390/biom9110720

Madeira wine (MW) oxidative aging results in the formation of several key aromas. Little is still known about their odor relevance to the aroma of the most commercialized MWs. This report presents an in-depth study of the odor impact of sotolon in MW blends. First, its odor perception was estimated in MWs according to ASTM E679, testing different 3-year-old (3-yo) commercial blends. The odor relevance of sotolon in the aroma of 3-, 5-, and 10-yo commercial blends (89 MWs) was then appraised by calculating its Odor Activity Value (OAV), after determining its content by RP-HPLC-MS/MS. The sotolon odor perception in MW was as low as 23 µg/L, although it was found that little differences in the wine matrix influenced its perception. OAVs varied between 0.1 and 22, increasing with the blend age. Considering that 16% of the OAVs are higher than 10 (mostly ≥ 10-yo), sotolon was found to be a key contributor to the overall aroma MW blends.