Effect of the extent of ethanol removal on the volatile compounds of a Chardonnay wine dealcoholized by vacuum distillation

“Beverages obtained from the partial dealcoholization of wine” are those drinks whose final alcoholic degree after dealcoholization is lower than that of a wine and higher than or equal to 0.5% v/v. When the total alcoholic degree is lower than 0.5% v/v the denomination is “Beverages obtained from the dealcoholization of wine”. The practices to be authorized for the production of these drinks with the dealcoholized wine fractions are currently being studied at OIV. The characterization of the composition of these fractions is essential to identify the necessary corrective practices. The present work was aimed at monitoring the losses of the main volatile compounds of a Chardonnay wine with the proceeding of the dealcoholization process by vacuum distillation. The wine was subjected to total dealcoholization, and during the process the evaporated fractions, re-condensed at 9 ∘C, were collected in aliquots of 1.25 L each. The ethanol content of each fraction was measured, and for the first 20 fractions the content in volatile compounds was determined with GC-MS. The results show that the losses of volatile compounds during the dealcoholization process follow different trends depending on the molecules considered. The most volatile compounds, generally with the lowest perception thresholds, were mainly present in the first evaporated fractions. The greatest losses concerned isoamylacetate, ethyl hexanoate and ethyl octanoate. Conversely, a greater number of molecules were present at similar concentrations in the different fractions, and their losses followed a linear or sometimes exponential trend: in particular, these compounds included n-hexanol, 2-phenylethanol, diethyl succinate and medium chain fatty acids (hexanoic, octanoic and decanoic acids). In the wine dealcoholized at 3.36% v/v (loss of ethanol equal to 7.43% v/v, corresponding to the 20th and last recondensed fraction), some volatile compounds were no longer detectable or quantifiable; in particular, these compounds were isoamylacetate, ethylhexanoate, hexylacetate, n-hexanol and other alcohols with 6 carbon atoms and ethyl octanoate. Other compounds, such as hexanoic, octanoic and decanoic acids, and, in particolar, β-phenylethanol, benzylic aalcohol and γ-butyrolactone, underwent lower percentage losses than those of ethanol. The dealcoholization process can therefore deeply modify the original aromatic profile of the wines, intervening on the absolute concentration and on the relative ratios of the single molecules.

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Classification of Wines from Five Spanish Origin Denominations by Aromatic Compound Analysis

Journal of AOAC International ◽

10.1093/jaoac/93.6.1916 ◽

2010 ◽

Vol 93 (6) ◽

pp. 1916-1922 ◽

Cited By ~ 5

Author(s):

Cecilia Sáenz ◽

Trinidad Cedráenzn ◽

Susana Cabredo

Keyword(s):

Discriminant Analysis ◽

Solid Phase ◽

Principal Component ◽

Decanoic Acid ◽

Multivariate Statistical ◽

Ethyl Hexanoate ◽

La Mancha ◽

Diethyl Succinate ◽

Ethyl Octanoate

Abstract Wine is a complex matrix in which aroma compounds play an important role in the characterization of the flavor pattern of a given wine. Twelve volatile compounds were determined in 244 samples of Spanish red wines from different denominations of origin: Rioja, Navarra, Valdepeas, La Mancha, and Cariena. The samples were analyzed by GC using headspace solid-phase microextraction. The concentration (mg/mL) intervals obtained were 3-methyl-butyl acetate (3.9 to 116), 3-methyl-1-butanol (93 to 724), ethyl hexanoate (0.8 to 39), 1-hexanol (0.3 to 6.7), ethyl octanoate (1.4 to 41), diethyl succinate (0.2 to 13), 2-phenyl ethyl acetate (0 to 5.3), hexanoic acid (0 to 8.3), geraniol (0 to 3.0), 2-phenylethanol (1.5 to 56), octanoic acid (0 to 20), and decanoic acid (0 to 3.3). Wines were classified by multivariate statistical methods: principal component analysis, and lineal discriminant analysis. A correct differentiation among wines according to their origin was obtained by lineal discriminant analysis.

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Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle

Molecules ◽

10.3390/molecules25184276 ◽

2020 ◽

Vol 25 (18) ◽

pp. 4276

Author(s):

Fabrizio Rossetti ◽

Alicia Jouin ◽

Michael Jourdes ◽

Pierre-Louis Teissedre ◽

Roberta Foligni ◽

...

Keyword(s):

Volatile Compounds ◽

Gallic Acid ◽

Storage Period ◽

Storage Duration ◽

Ethyl Hexanoate ◽

Diethyl Succinate ◽

Ethyl Octanoate ◽

Total Anthocyanins ◽

Volatile Profiles ◽

Natural Cork

Different technical cork stoppers (blend of natural cork microgranules, one-piece natural cork, agglomerated natural cork, technical cork 1+1) were compared to evaluate the effects on the phenolic, volatile profiles and dissolved oxygen in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wines, which were stored in bottles for 12 months. Gallic acid, caffeic acid, p-coumaric acid, trans-resveratrol, glutahionyl caftaric acid and protocatechuic acid did not vary remarkably during the first three months, whereas at six months a net increase was reported, followed by a clear decrease at 12 months. The same trend was observed in Lagrein rosé, but only for gallic acid. The total anthocyanins content decreased during the storage period in the four wines. Isopentyl acetate, 1-hexanol, ethyl hexanoate, 2-phenylethyl alcohol, diethyl succinate, ethyl octanoate and ethyl decanoate were the main volatile compounds. The sum of alcohols decreased in all four of the wines. The esters decreased in Merlot; however, they increased in Lagrein rosé, Lagrein red and St. Magdalener during the storage. Univariate and multivariate statistics and a sensory discriminant triangle test displayed similar influences of the different stoppers on the phenolic and volatile compounds during the whole storage duration. The changes detected in the phenolic and volatile concentrations were presumably due to the non-oxygen-mediated reactions occurring during 12 months of storage in bottle.

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Natural sparkling guava wine: volatile and physicochemical characterization

Ciência Rural ◽

10.1590/0103-8478cr20151509 ◽

2017 ◽

Vol 47 (9) ◽

Cited By ~ 2

Author(s):

Silvana Maria Michelin Bertagnolli ◽

Gabrieli Bernardi ◽

Jossiê Zamperetti Donadel ◽

Aline de Oliveira Fogaça ◽

Roger Wagner ◽

...

Keyword(s):

Volatile Compounds ◽

Butyl Acetate ◽

Solid Phase ◽

Physicochemical Characterization ◽

Physicochemical Characteristics ◽

Tropical Fruit ◽

Fruit Species ◽

Ethyl Octanoate ◽

Phenethyl Acetate

ABSTRACT: Although different tropical fruit species have been used in the development of fermented beverages, there are only few references in the literature to the production of natural sparkling wines from fruits other than grapes. In this sense, the objective of the present research was the development and physicochemical and volatile characterization of a natural sparkling guava wine produced by the champenoise method. Volatile compounds were identified by gas chromatography coupled to mass spectrometry using the headspace solid-phase microextraction (HS-SPME) technique on samples. Eighty-nine volatile compounds were detected, of which 51 were identified. Esters were the predominant class of volatile compounds (a total of 26), followed by alcohols (10), terpenes (9), ketones (3), and acids (3). Volatile compounds with possible odoriferous activity were reported in the beverage, including ethyl octanoate, ethyl 5-hexenoate, phenethyl acetate, (E)-β-damascenone, (E)-ethyl cinnamate, 2-methyl butyl acetate, 3-methylbutanol, ethyl 3-(E)-hexenoate, and methyl 5-hexenoate. Natural sparkling guava wine produced showed a complex composition of fruity and floral aromas. Furthermore, the use of the champenoise method, traditionally applied to grapes, enabled the manufacture of a natural sparkling guava wine with physicochemical characteristics equivalent to those of sparkling wines made from grapes.

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Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation

International Journal of Food Engineering ◽

10.1515/ijfe-2014-0123 ◽

2014 ◽

Vol 10 (4) ◽

pp. 809-820 ◽

Cited By ~ 5

Author(s):

Yuping Zhao ◽

Tiantian Tian ◽

Jiming Li ◽

Baochun Zhang ◽

Ying Yu ◽

...

Keyword(s):

Solid Phase Microextraction ◽

Solid Phase ◽

Ethyl Esters ◽

Flavor Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Benzene Derivatives ◽

Distillation Process ◽

Ethyl Hexanoate ◽

Diethyl Succinate ◽

Ethyl Octanoate

Abstract The present study investigated the variations in main flavor compounds of a Chinese brandy during the second distillation process using headspace–solid-phase microextraction coupled with gas chromatography-mass spectrometry. A total of 97 volatile compounds involving esters, alcohols, aldehydes, ketones, furans, benzene derivatives and terpenes were quantified, and 28 components were identified as key ingredients. By monitoring the second distillation process, it was found that most ethyl esters (ethyl hexanoate, ethyl octanoate, etc.), alcohols (3-methylbutanol, etc.), terpenes (linalool, etc.), acetaldehyde and ionone all had higher values at the beginning of the distillation, but declined gradually or sharply along with the distillation process. However, two esters (ethyl lactate and diethyl succinate), acids (acetic acid, hexanoic acid), benzene derivatives (2-phenylethanol, etc.) and furan (furfural) showed lower levels when the distillation was just started, and gradually increased, accumulating as a large quantity at the end of the distillation.

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Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage

Applied Sciences ◽

10.3390/app11146294 ◽

2021 ◽

Vol 11 (14) ◽

pp. 6294

Author(s):

M. Angélica Rocha ◽

Manuel Coimbra ◽

Sílvia Rocha ◽

Cláudia Nunes

Keyword(s):

Volatile Compounds ◽

Carbon Chain ◽

White Wine ◽

Maillard Reaction Products ◽

Red Wines ◽

Reaction Products ◽

Ethyl Hexanoate ◽

Organoleptic Characteristics ◽

Strecker Aldehydes ◽

Key Odorants

Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement these analyses, the volatile compounds of white and red wines kept in contact with chitosan-genipin films during 2 and 8 months were also studied. The results obtained allowed us to conclude that the contact of chitosan-genipin films with both white and red wines tend to retain long carbon chain volatile compounds, such as ethyl hexanoate and octan-3-one. It also promoted the formation of Maillard reaction products, such as furfural by dehydration of pentoses and Strecker aldehydes, such as 3-methylbutanal and phenylacetaldehyde, by degradation of amino acids. This study reveals that the use of chitosan-genipin films for wine preservation is also able to promote the formation of compounds that can modulate the wines aroma, maintaining the varietal notes.

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Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees (Olea europaea var. sylvestris)

Molecules ◽

10.3390/molecules26051304 ◽

2021 ◽

Vol 26 (5) ◽

pp. 1304

Author(s):

Francisco Espínola ◽

Alfonso M. Vidal ◽

Juan M. Espínola ◽

Manuel Moya

Keyword(s):

Phenolic Compounds ◽

Volatile Compounds ◽

Olive Tree ◽

Extraction Yield ◽

Point Of View ◽

Human Consumption ◽

Analytical Point ◽

Wild Olive ◽

Olive Trees

Wild olive trees have important potential, but, to date, the oil from wild olives has not been studied significantly, especially from an analytical point of view. In Spain, the wild olive tree is called “Acebuche” and its fruit “Acebuchina”. The objective of this work is to optimize the olive oil production process from the Acebuchina cultivar and characterize the oil, which could be marketed as healthy and functional food. A Box–Behnken experimental design with five central points was used, along with the Response Surface Methodology to obtain a mathematical experimental model. The oils from the Acebuchina cultivar meet the requirements for human consumption and have a good balance of fatty acids. In addition, the oils are rich in antioxidants and volatile compounds. The highest extraction yield, 12.0 g oil/100 g paste, was obtained at 90.0 min and the highest yield of phenolic compounds, 870.0 mg/kg, was achieved at 40.0 °C, and 90.0 min; but the maximum content of volatile compounds, 26.9 mg/kg, was obtained at 20 °C and 30.0 min. The oil yield is lower than that of commercial cultivars, but the contents of volatile and phenolic compounds is higher.

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Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region

Foods ◽

10.3390/foods10061258 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1258

Author(s):

Nermina Spaho ◽

Fuad Gaši ◽

Erich Leitner ◽

Milenko Blesić ◽

Asima Akagić ◽

...

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Sensory Attributes ◽

Apple Cultivar ◽

Brand Development ◽

Balkan Region ◽

Apple Cultivars ◽

Gas Chromatography Mass Spectroscopy ◽

Fruit Spirits

This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was performed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Šarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production.

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Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale

Applied Sciences ◽

10.3390/app11115065 ◽

2021 ◽

Vol 11 (11) ◽

pp. 5065

Author(s):

Ofélia Anjos ◽

Soraia Inês Pedro ◽

Débora Caramelo ◽

Andreia Semedo ◽

Carlos A. L. Antunes ◽

...

Keyword(s):

Volatile Compounds ◽

Spectroscopic Techniques ◽

Dry Extract ◽

Oak Wood ◽

Arbutus Unedo ◽

Fusel Alcohols ◽

Mediterranean Countries ◽

Trained Panel ◽

Valuable Product

Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageing.

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Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

Journal of Food Quality ◽

10.1155/2018/8564086 ◽

2018 ◽

Vol 2018 ◽

pp. 1-9 ◽

Cited By ~ 2

Author(s):

Saad Ibrahim Yousif ◽

Mustafa Bayram ◽

Songul Kesen

Keyword(s):

Durum Wheat ◽

Volatile Compounds ◽

Solid Phase ◽

Raw Materials ◽

Production Method ◽

Volatile Flavor Compounds ◽

Volatile Flavor ◽

Production Techniques ◽

Gas Chromatography Mass Spectroscopy

Bulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values. There is more than one type of bulgur overall the world according to production techniques and raw materials. The volatile compounds of bulgur have not been explored yet. In this study, Headspace Solid Phase Microextraction (HS-SPME) and Gas Chromatography–Mass Spectroscopy (GS-MS) methods were used to determine the volatile flavor compounds of bulgur (Antep type, produced from Durum wheat). Approaching studies were used and the results were optimized to determine the ideal conditions for the extraction and distinguish the compounds responsible for the flavor of bulgur. Approximately, 47 and 37 important volatile compounds were determined for Durum wheat and bulgur, respectively. The study showed that there was a great diversity of volatiles in bulgur produced using Durum wheat and Antep type production method. These can lead to a better understanding of the combination of compounds that give a unique flavor with more researches.

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