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

Beitrag in einer Fachzeitschrift
(Originalarbeit)


Details zur Publikation

Autorinnen und Autoren: López Pinar A, Ghadiriasli R, Darriet P, Büttner A
Zeitschrift: Food Chemistry
Verlag: Elsevier
Jahr der Veröffentlichung: 2017
Band: 220
Seitenbereich: 498-504
ISSN: 0308-8146


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.



FAU-Autorinnen und Autoren / FAU-Herausgeberinnen und Herausgeber

Büttner, Andrea Prof. Dr.
Professur für Aromaforschung
Ghadiriasli, Rahil
Professur für Aromaforschung
Lopez Pinar, Angela
Professur für Aromaforschung


Einrichtungen weiterer Autorinnen und Autoren

Université Bordeaux 1, Sciences et Technologies


Zitierweisen

APA:
López 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:
López 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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Zuletzt aktualisiert 2018-17-10 um 05:53