Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors
In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-08-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/24/17/3028 |
| _version_ | 1818850395400699904 |
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| author | Rosa Perestrelo Catarina Silva José S. Câmara |
| author_facet | Rosa Perestrelo Catarina Silva José S. Câmara |
| author_sort | Rosa Perestrelo |
| collection | DOAJ |
| description | In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS−SPME/GC−qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chemical families were identified, namely 21 esters, 13 higher alcohols, ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulphur compound. From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors. |
| first_indexed | 2024-12-19T06:48:27Z |
| format | Article |
| id | doaj.art-c0d82678390e44ec9002481aa341d874 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-19T06:48:27Z |
| publishDate | 2019-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-c0d82678390e44ec9002481aa341d8742022-12-21T20:31:50ZengMDPI AGMolecules1420-30492019-08-012417302810.3390/molecules24173028molecules24173028Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma DescriptorsRosa Perestrelo0Catarina Silva1José S. Câmara2CQM—Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, PortugalCQM—Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, PortugalCQM—Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, PortugalIn the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS−SPME/GC−qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chemical families were identified, namely 21 esters, 13 higher alcohols, ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulphur compound. From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors.https://www.mdpi.com/1420-3049/24/17/3028wineVOCspotential odorantsHS–SPMEGC–qMS |
| spellingShingle | Rosa Perestrelo Catarina Silva José S. Câmara Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors Molecules wine VOCs potential odorants HS–SPME GC–qMS |
| title | Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors |
| title_full | Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors |
| title_fullStr | Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors |
| title_full_unstemmed | Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors |
| title_short | Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors |
| title_sort | madeira wine volatile profile a platform to establish madeira wine aroma descriptors |
| topic | wine VOCs potential odorants HS–SPME GC–qMS |
| url | https://www.mdpi.com/1420-3049/24/17/3028 |
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