Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Chemistry Année : 2017

Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines

Résumé

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.
Fichier non déposé

Dates et versions

hal-01604810 , version 1 (02-10-2017)

Licence

Identifiants

Citer

Alexandre Pons, Lucile Allamy, Valérie Lavigne, Denis Dubourdieu, Philippe Darriet. Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines. Food Chemistry, 2017, 232, pp.229-236. ⟨10.1016/j.foodchem.2017.03.151⟩. ⟨hal-01604810⟩

Collections

INRA INRAE
228 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Mastodon Facebook X LinkedIn More