Chemicals with Sweet Aroma Descriptors Found in Portuguese Wines from the Douro Region: 2,6,6-Trimethylcyclohex-2-ene-1,4-dione and Diacetyl
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- 作者：Frank S. S. Rogerson ; Helena Castro ; Né ; lia Fortunato ; Zé ; lia Azevedo ; Adelina Macedo ; and Victor A. P. De Freitas
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2001
- 出版时间：January 2001
- 年：2001
- 卷：49
- 期：1
- 页码：263 - 269
- 全文大小：92K
- 年卷期：v.49,no.1(January 2001)
- ISSN：1520-5118
文摘
2,6,6-Trimethylcyclohex-2-ene-1,4-dione (TMCHD), a norisoprenoid with a sweet honey aromadescriptor, is reported for the first time as a minor constituent of single-varietal table and fortifiedwines from the demarcated Douro region. Olfactory gas chromatography (GC-O) of a volatile wineextract, previously isolated by preparative gas chromatography, indicated the presence of a zonecontaining an intense honey descriptor. The targeted odor compound was identified by GC-MS,GC-O, and Kovats index. Quantitative analysis using a selected characteristic ion (m/z 96) indicatedthat young Douro fortified wines from the 1997 vintage contained up to 4 
g/L TMCHD. The sweethoney sensory threshold limit for TMCHD in a model Port wine solution was found to be 25 g/L.TMCHD is therefore only likely to contribute as a collective element to Port wine aroma. The winevolatile diacetyl was identified as a strong contributor to the sweet caramel aroma descriptor oftenassociated with Port.Keywords: 2,6,6-Trimethylcyclohex-2-ene-1,4-dione; diacetyl; GC-MS; preparative GC; olfactoryGC; Port wine
g/L TMCHD. The sweethoney sensory threshold limit for TMCHD in a model Port wine solution was found to be 25 g/L.TMCHD is therefore only likely to contribute as a collective element to Port wine aroma. The winevolatile diacetyl was identified as a strong contributor to the sweet caramel aroma descriptor oftenassociated with Port.Keywords: 2,6,6-Trimethylcyclohex-2-ene-1,4-dione; diacetyl; GC-MS; preparative GC; olfactoryGC; Port wine