G. Lytra, S. Tempère, G. Revel
2015
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Abstract
Ethyl 2-hydroxy-4-methylpentanoate enantiomers were assayed in 55 commercial wines using chiral gas chromatography. White wines presented only the R form, whereas red wines contained both enantiomers, in various ratios according to aging (average ratio: 95:5, m/m) with an average total concentration of about 400 μg/L. The olfactory threshold of ethyl (2R)-2-hydroxy-4-methylpentanoate (126 μg/L) was almost twice that of the Sform (55 μg/L). The olfactory threshold of the mixture of ethyl (2R)-2-hydroxy-4-methylpentanoate and ethyl (2S)-2-hydroxy-4-methylpentanoate (95:5, m/m) was 51 μg/L, indicating a synergistic effect. Sensory analysis revealed that fruity character was perceived at concentrations 2.2, 4.5, and 2.5 times lower, when the matrix was supplemented with ethyl (2R)-2-hydroxy-4-methylpentanoate, ethyl (2S)-2-hydroxy-4-methylpentanoate, and the mixture of ethyl (2R)-2-hydroxy-4-methylpentanoate and ethyl (2S)-2-hydroxy-4-methylpentanoate (95:5, m/m), respectively, at their average concentrations in red wines, demonstrating a synergistic effect of this ester on fruity aroma perception. Sensory profiles of aromatic reconstitutions highlighted the contribution of this compound to black-berry and fresh fruit descriptors.