| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| vitis_vinifera_l [2024/08/09 21:57] – andreas | vitis_vinifera_l [2025/07/12 18:25] (aktuell) – andreas |
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| "... the common pattern typical for wines derived from //Vitis vinifer//, which, quantitatively, is usually dominated by isoamyl alcohol, ethyl caproate, ethyl caprylate, diethyl succinate, caproic acid, 2-phenylethyl alcohol, caprylic acid, caprinic acid, monoethyl succinate, and some others. These compounds may together represent 90-98% of the volatiles forming the wine's bouquet and are certainly important as a skeleton, but such a wine you would not just not drink. There are many more minor and trace constituents that characterize a wine, giving these elegant associations with flowers, fruits, and other natural scents, in our case, elderflower, lychee, roses, honey, cinnamon, and other spices... \\ | "... the common pattern typical for wines derived from //Vitis vinifer//, which, quantitatively, is usually dominated by isoamyl alcohol, ethyl caproate, ethyl caprylate, diethyl succinate, caproic acid, 2-phenylethyl alcohol, caprylic acid, caprinic acid, monoethyl succinate, and some others. These compounds may together represent 90-98% of the volatiles forming the wine's bouquet and are certainly important as a skeleton, but such a wine you would not just not drink. There are many more minor and trace constituents that characterize a wine, giving these elegant associations with flowers, fruits, and other natural scents, in our case, elderflower, lychee, roses, honey, cinnamon, and other spices... \\ |
| The most variety-typical compound [of Gewürztraminer] is cis-rose oxide, but it needs to be accompanied by nerol oxide and linalool to form this distinct Gewürztaminer accord, which I have also encountered several times in flower and fruit scents... \\ | ...the famous damascenone - first discovered as an olfactory key component of Bulgarian rose oil and since than found in many natural scents, but never in that of fresh rose flowers - is of eminent importance in all white and red wines. I have found no wine made from Vitis vinifera in which it is not present. Exactly the same is true for 3-sulfanylhexan-1-ol, discovered for the first time in yellow passion fruit and later as an important impact chemical in the bouquet of Sauvignon Blanc wines..." \\ |
| ...the famous damascenone - first discovered as an olfactory key component of Bulgarian rose oil and since than found in many natural scents, but never in that of fresh rose flowers - is of eminent importance in all white and red wines. I have found no wine made from Vitis vinifera in which it is not present. Exactly the same is true for 3-sulfanylhexan-1-ol, discovered for the first time in yellow passion fruit and later as an important impact chemical in the bouquet of Sauvignon Blanc wines." \\ | 3-Mercapto-hexanol (3-sulfanyl-hexan-1-ol) with its unique grapefruit/tropical fruit scent is present in all types of white and red wines and in many cases of great importance to their buquets. The most variety-typical compound of //Gewürztraminer// is cis-rose oxide. Accompanied by nerol oxide, linalool and β-damascenone, it forms this distinct Gewürtraminer accord, which is found also in the scent of elderflower (Sambucus nigra), and in the fruit aroma of lychee (Litchi sinensis). \\ |
| [Meaningful Scents around the World, Roman Kaiser, Zürich 2006, 183-193] | [Meaningful Scents around the World, Roman Kaiser, Zürich 2006, 69, 183-193] |
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| [[http://www.leffingwell.com/chirality/solerone.htm|Solerone]] (5-oxo-4-hydroxyhexanoic acid γ-lactone) has been identified as an almost racemic mixture of (4R)- and (4S)-solerone from commercially available sherry; within [[http://www.leffingwell.com/chirality/solerole.htm|the solerole series]], the (4R,5R)- and (4S,5R)-configurated isomers of 4,5-dihydroxyhexanoic acid γ-lactone have been detected predominantly. \\ | [[http://www.leffingwell.com/chirality/solerone.htm|Solerone]] (5-oxo-4-hydroxyhexanoic acid γ-lactone) has been identified as an almost racemic mixture of (4R)- and (4S)-solerone from commercially available sherry; within [[http://www.leffingwell.com/chirality/solerole.htm|the solerole series]], the (4R,5R)- and (4S,5R)-configurated isomers of 4,5-dihydroxyhexanoic acid γ-lactone have been detected predominantly. \\ |
| [3-Mercaptohexanol: An aroma impact compound of Petite Arvine wine., Fretz, C.B., Luisier, J.L., Tominaga, T., Amadò, R., American journal of enology and viticulture, 56(4), 2005, 407-410] | [3-Mercaptohexanol: An aroma impact compound of Petite Arvine wine., Fretz, C.B., Luisier, J.L., Tominaga, T., Amadò, R., American journal of enology and viticulture, 56(4), 2005, 407-410] |
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| 3-Mercapto-hexanol (3-sulfanyl-hexan-1-ol) with its unique grapefruit/tropical fruit scent is present in all types of white and red wines and in many cases of great importance to their buquets. The most variety-typical compound of //Gewürztraminer// is cis-rose oxide. Accompanied by nerol oxide, linalool and β-damascenone, it forms this distinct Gewürtraminer accord, which is found also in the scent of elderflower (Sambucus nigra), and in the fruit aroma of lychee (Litchi sinensis). \\ | "The aroma profile of five premium red wines has been studied... At least 37 odorants can be found at concentrations above their odor threshold. A satisfactory agreement between GC-O and quantitative data was obtained in most cases. Isobutyl-2-methoxypyrazine, (E)-whiskey lactone, and guaiacol were responsible for the veggie, woody, and toasted characters of the wines, respectively. The sweet-caramel notes are related to the presence of at least five compounds with flowery and sweet notes. The phenolic character can be similarly related to the presence of 12 volatile phenols. The berry fruit note of these wines is related to the additive effect of nine fruity esters. Ethanol exerts a strong suppression effect on fruitiness, whereas norisoprenoids and dimethyl sulfide enhance fruity notes." \\ |
| [Meaningful Scents around the World, Roman Kaiser, Zürich 2006, 69, 184-185] | |
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| "The aroma profile of five premium red wines has been studied by sensory descriptive analysis, quantitative gas chromatography−olfactometry (GC-O), and chemical quantitative analysis. The most relevant findings have been confirmed by sensory analysis. Forty-five odorants, including the most intense, were identified. At least 37 odorants can be found at concentrations above their odor threshold. A satisfactory agreement between GC-O and quantitative data was obtained in most cases. Isobutyl-2-methoxypyrazine, (E)-whiskey lactone, and guaiacol were responsible for the veggie, woody, and toasted characters of the wines, respectively. The sweet-caramel notes are related to the presence of at least five compounds with flowery and sweet notes. The phenolic character can be similarly related to the presence of 12 volatile phenols. The berry fruit note of these wines is related to the additive effect of nine fruity esters. Ethanol exerts a strong suppression effect on fruitiness, whereas norisoprenoids and dimethyl sulfide enhance fruity notes." \\ | |
| [Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines., Escudero, A., Campo, E., Fariña, L., Cacho, J., Ferreira, V., Journal of Agricultural and Food Chemistry, Vol.55(11), 2007, 4501-4510] | [Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines., Escudero, A., Campo, E., Fariña, L., Cacho, J., Ferreira, V., Journal of Agricultural and Food Chemistry, Vol.55(11), 2007, 4501-4510] |
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| Some Italian Schioppettin white wines and Vespolina red wines, known for their special white pepper flavour, contained more than 450ng/L rotundone (max. 561ng/L, Vespolina from 2007 and Schioppettino from 2005, nearly 4 times higher than the maximal value previously reported for the most peppery Shiraz wines.). \\ | Some Italian Schioppettin white wines and Vespolina red wines, known for their special white pepper flavour, contained more than 450ng/L rotundone (max. 561ng/L, Vespolina from 2007 and Schioppettino from 2005, nearly 4 times higher than the maximal value previously reported for the most peppery Shiraz wines.). \\ |
| [Effective analysis of rotundone at below‐threshold levels in red and white wines using solid‐phase microextraction gas chromatography/tandem mass spectrometry., Mattivi, F., Caputi, L., Carlin, S., Lanza, T., Minozzi, M., Nanni, D., Vrhovsek, U., Rapid communications in mass spectrometry, 25(4), 2011, 483-488] | [Effective analysis of rotundone at below‐threshold levels in red and white wines using solid‐phase microextraction gas chromatography/tandem mass spectrometry., Mattivi, F., Caputi, L., Carlin, S., Lanza, T., Minozzi, M., Nanni, D., Vrhovsek, U., Rapid communications in mass spectrometry, 25(4), 2011, 483-488] |
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| | "The fruit wine of //Scheurebe// contains nerol oxide in its highest known natural occurence of ca. 30µg/l, and cis-rose oxide is the principal aroma compound of the //Gewürztraminer//." \\ |
| | [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 269] |
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| The three most abundant free odorants, linalool (OAV 1-60), geraniol (OAV 1-13) and nerol (OAV 0.2-0.7), making the major contribution to berry Muscat flavour, however, their presence is not sufficient to produce a complete Muscat flavour. There is a significant correlation between the presence/absence of rose oxide (OAV 3-20) in grapes and the presence/absence of Muscat flavour. \\ | The three most abundant free odorants, linalool (OAV 1-60), geraniol (OAV 1-13) and nerol (OAV 0.2-0.7), making the major contribution to berry Muscat flavour, however, their presence is not sufficient to produce a complete Muscat flavour. There is a significant correlation between the presence/absence of rose oxide (OAV 3-20) in grapes and the presence/absence of Muscat flavour. \\ |
| [Quantitative solid phase microextraction – Gas chromatography mass spectrometry analysis of five megastigmatrienone isomers in aged wine., Davide Slaghenaufia, Marie-Claire Perelloa, Stéphanie Marchand-Mariona, Sophie Temperea, Gilles de Revel, Analytica Chimica Acta, Vol.813, 2014, 63-69] | [Quantitative solid phase microextraction – Gas chromatography mass spectrometry analysis of five megastigmatrienone isomers in aged wine., Davide Slaghenaufia, Marie-Claire Perelloa, Stéphanie Marchand-Mariona, Sophie Temperea, Gilles de Revel, Analytica Chimica Acta, Vol.813, 2014, 63-69] |
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| "For instance, the 28 key food odorants recombined in natural concentrations to match the odor percept of a Dornfelder red wine ranged from 0.9µg/l for the cooked apple-like smelling (E)-1-(2,6,6-trimethylcyclohex-1-en-1-yl)but-2-en-1-one, known as (E)-β-damascenone, over 79040 µg/l for the flowery smelling 2-phenylethanol up to 641900 µg/l for the vinegar-like smelling acetic acid. Considering their odor detection thresholds of 0.01, 18, and 5600 µg/l (Table 1), respectively, (E)-β-damascenone, 2-phenylethanol, and acetic acid show largely different odor activity values (OAVs) of 90, 4391, and 115, thus demonstrating that the key food odorants in a natural food setting show huge differences in their individual odor impact and flavor contribution and are far from being present in equal intensity." \\ | "For instance, the 28 key food odorants recombined in natural concentrations to match the odor percept of a Dornfelder red wine ranged from 0.9µg/l for the cooked apple-like smelling (E)-1-(2,6,6-trimethylcyclohex-1-en-1-yl)but-2-en-1-one, known as (E)-β-damascenone, over 79040µg/l for the flowery smelling 2-phenylethanol up to 641900 µg/l for the vinegar-like smelling acetic acid. Considering their odor detection thresholds of 0.01, 18, and 5600µg/l (Table 1), respectively, (E)-β-damascenone, 2-phenylethanol, and acetic acid show largely different odor activity values (OAVs) of 90, 4391, and 115, thus demonstrating that the key food odorants in a natural food setting show huge differences in their individual odor impact and flavor contribution and are far from being present in equal intensity." \\ |
| [Dunkel, Andreas, et al. "Nature’s chemical signatures in human olfaction: a foodborne perspective for future biotechnology." Angewandte Chemie International Edition 53.28 (2014): 7124-7143] | [Dunkel, Andreas, et al. "Nature’s chemical signatures in human olfaction: a foodborne perspective for future biotechnology." Angewandte Chemie International Edition 53.28 (2014): 7124-7143] |
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| "High sun exposure of the vines and long-term storage of the wines cause formation of the C13-norisoprenoid [[https://pubs.acs.org/doi/full/10.1021/acs.jafc.3c08230|1,1,6-trimethyl-1,2-dihydronaphthalene (TDN)]] eliciting a kerosene-like flavor in Riesling wines... While trained panelists were able to distinguish Riesling wines with TDN levels of 2.3 µg/L, consumer detection threshold of 14.7 µg/L TDN determined with 156 consumers exceeded the threshold of the trained panel by a factor of five and varied by consumers’ gender. Rejecting a Riesling wine due to its petrol off-flavor, 60 µg/L TDN were required in a young and 91 µg/L in an eight-year-old Riesling wine." \\ | "High sun exposure of the vines and long-term storage of the wines cause formation of the C13-norisoprenoid [[https://pubs.acs.org/doi/full/10.1021/acs.jafc.3c08230|1,1,6-trimethyl-1,2-dihydronaphthalene (TDN)]] eliciting a kerosene-like flavor in Riesling wines... While trained panelists were able to distinguish Riesling wines with TDN levels of 2.3 µg/L, consumer detection threshold of 14.7 µg/L TDN determined with 156 consumers exceeded the threshold of the trained panel by a factor of five and varied by consumers’ gender. Rejecting a Riesling wine due to its petrol off-flavor, 60 µg/L TDN were required in a young and 91 µg/L in an eight-year-old Riesling wine." \\ |
| [Ziegler, Michael. 1,1,6-Trimethyl-1,2-dihydronaphthalin (TDN) in Riesling - Sensorische Relevanz und Minimierungsstrategie. Diss. Technische Universität Kaiserslautern, 2020.] [[https://kluedo.ub.rptu.de/files/6136/Dissertation_Ziegler_201110.pdf|Dissertation (PDF)]] \\ | [Ziegler, Michael. 1,1,6-Trimethyl-1,2-dihydronaphthalin (TDN) in Riesling - Sensorische Relevanz und Minimierungsstrategie. Diss. Technische Universität Kaiserslautern, 2020.] [[https://kluedo.ub.rptu.de/files/6136/Dissertation_Ziegler_201110.pdf|Dissertation (PDF)]] \\ |
| | "The variety Riesling stands out by developing a characteristic petrol-like odor note during aging, elicited by the aroma compound 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN). The UV-dependent TDN contents differ largely among Rieslings grown in the northern versus the southern hemisphere. Highest TDN concentrations were found in Australian Rieslings, where TDN is a scoring ingredient. In contrast, in Rieslings from Europe, for example, TDN may be a tending cause of rejection. A human receptor for TDN has been unknown. Here, we report on the identification of OR8H1 as a TDN-selective odorant receptor, out of a library of 766 odorant receptor variants. OR8H1 is selectively tuned to six carbon ring structures, identified by screening a collection of 180 key food odorants, using a HEK-293 cell-based cAMP luminescence assay equipped with the GloSensor technology." \\ |
| | [Haag, Franziska, et al. "Petrol Note in Riesling - 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Selectively Activates Human Odorant Receptor OR8H1." Journal of Agricultural and Food Chemistry 72.9 (2024): 4888-4896] |
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| "Application of the aroma extract dilution analysis (AEDA) on a distillate prepared from freshly squeezed juice of Dornfelder grapes revealed (3Z)-hex-3-enal and trans-4,5-epoxy-(2E)-dec-2-enal with the highest flavor dilution (FD) factors. In contrast, in the final Dornfelder wine prepared thereof, the highest FD factors were found for 2-phenylethyl acetate, 2-phenylethan-1-ol, and (E)-β-damascenone. However, for example, among others, (3Z)-hex-3-enal no longer appeared as an important odorant." \\ | "Application of the aroma extract dilution analysis (AEDA) on a distillate prepared from freshly squeezed juice of Dornfelder grapes revealed (3Z)-hex-3-enal and trans-4,5-epoxy-(2E)-dec-2-enal with the highest flavor dilution (FD) factors. In contrast, in the final Dornfelder wine prepared thereof, the highest FD factors were found for 2-phenylethyl acetate, 2-phenylethan-1-ol, and (E)-β-damascenone. However, for example, among others, (3Z)-hex-3-enal no longer appeared as an important odorant." \\ |
