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Influence of the oxidation in the aromatic composition and sensory profile of Rioja red aged wines

Author:
Mislata, A. M., Puxeu, M., Tomás, E., Nart, E., Ferrer-Gallego, R.
Source:
European food research & technology 2020 v.246 no.6 pp. 1167-1181
ISSN:
1438-2377
Subject:
active ingredients, aromatic compounds, food research, markets, odor compounds, oxidation, prices, sensory evaluation, wines
Abstract:
Rioja is one of the most important Spanish wine regions, and commonly produces wines with good aging potential. The quality of Rioja aged wines is well appreciated by tasters and consumers in the international wine market. In this study, the influence of the aromatic composition and oxidation on their sensory profile of different high-quality long-aged wines produced in Rioja was evaluated. The aromatic compounds that can participate actively on the aromatic profile of this type of wines have been identified. In this way, 3-methyl-2,4-nonanedione and 2-phenylacetaldehyde were the most sensory active compounds. At lesser extent, 3-methylbutanal, (E)-2-nonenal, and (E)-2-octenal were also important volatile compounds in this type of wines. Surprisingly, sotolon was only detected as active compounds in the oldest wines with lower price. Contrary, methional mainly appeared as active compound in the youngest samples of wines with higher price. 2-methylpropanal was a non-active compound in wines correctly aged and stored. This work contributes to an improved understanding about the key odorants in Rioja high-quality old wines.
Agid:
6931770