Unexpected impact of 2-methylisoborneol as off-odour substance in aged wines

Lopez Pinar A, Ghadiriasli R, Darriet P, Büttner A (2017)


Publication Type: Journal article, Original article

Publication year: 2017

Journal

Publisher: Elsevier

Book Volume: 220

Pages Range: 498-504

DOI: 10.1016/j.foodchem.2016.10.021

Abstract

Four Pinot noir wines from Burgundy were investigated by gas chromatography-olfactometry, with regard to the presence of earthy-smelling compounds. 2-Methylisoborneol (2-MIB) was detected in two of these wines, although the samples were seven years old, contradicting previous reports that this substance is unstable in wine and must. In order to investigate this seemingly paradoxical situation, 2-MIB stability was reinvestigated in wine and in model solution starting with an elevated initial concentration. Although 2-MIB concentration greatly decreased during the 90 days of storage, the final concentration measured in both media was well above the odour threshold of the substance. Based on the observation of a decelerating decrease of 2-MIB with time, it was concluded that this substance can still be detected in wine and can induce, in this case, an earthy off-odour on condition that the start concentration is high enough.

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APA:

Lopez Pinar, A., Ghadiriasli, R., Darriet, P., & Büttner, A. (2017). Unexpected impact of 2-methylisoborneol as off-odour substance in aged wines. Food Chemistry, 220, 498-504. https://dx.doi.org/10.1016/j.foodchem.2016.10.021

MLA:

Lopez Pinar, Angela, et al. "Unexpected impact of 2-methylisoborneol as off-odour substance in aged wines." Food Chemistry 220 (2017): 498-504.

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