Academic Journal
Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines
| العنوان: | Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines |
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| المؤلفون: | Pons, Alexandre, Allamy, Lucile, Lavigne, Valérie, Dubourdieu, Denis, Darriet, Philippe |
| المساهمون: | Unité de Recherche Oenologie Villenave d'Ornon (OENO), Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Seguin Moreau, Château Latour, Institut des Sciences de la Vigne et du Vin |
| المصدر: | ISSN: 0308-8146. |
| بيانات النشر: | HAL CCSD Elsevier |
| سنة النشر: | 2017 |
| المجموعة: | Institut National de la Recherche Agronomique: ProdINRA |
| مصطلحات موضوعية: | (R)-δ-Decalactone (PubChem CID: 1714996), C10-massoia lactone (PubChem CID: 39914), C12-massoia lactone (PubChem CID: 71351181), Dehydration, Dried fruit, Flavor, Grapes, Over-ripening, Warm climate, Wines, δ-Decalactone (PubChem CID: 12810), red wine, oenologie, goût fruite, vin rouge, [SDV]Life Sciences [q-bio] |
| الوصف: | Organic extracts of musts and red wines marked by dried fruit and cooked fruit aromas were analyzed by gas chromatography coupled to olfactometry and mass spectrometry. Thanks to this analytical approach we identified a fragrant lactone corresponding to an odorant zone reminiscent of coconut and dried figs as 5,6-dihydro-6-pentyl-2H-pyran-2-one (C10 massoia lactone). Using chiral GC-GC-MS, we show that only the (R)-C10 massoia lactone is found in musts and wines. Its detection thresholds were 10µg/L and 11µg/L in must and wine model solution, respectively. In Merlot and Cabernet Sauvignon musts marked by dried fruit flavors from overripe grapes, its concentration reached 68µg/L. In contrast, in wines marked by these flavors, it never exceeded 20µg/L. We show that (R)-C10 massoia lactone is reduced to (R)-δ-decalactone during alcoholic fermentation. In addition, we underline the contribution of temperature during the growing season on its level in old red wines. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| Relation: | info:eu-repo/semantics/altIdentifier/pmid/28490069; hal-01604810; https://hal.science/hal-01604810; PRODINRA: 394763; PUBMED: 28490069; WOS: 000401097700028 |
| DOI: | 10.1016/j.foodchem.2017.03.151 |
| الاتاحة: | https://hal.science/hal-01604810 https://doi.org/10.1016/j.foodchem.2017.03.151 |
| Rights: | http://creativecommons.org/licenses/by-sa/ |
| رقم الانضمام: | edsbas.C94514D1 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.foodchem.2017.03.151 |
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