2010, Volume 13, Issue 2
Addition of Synthetic Aromas to Wine – Considerations Regarding the Detection
1 National Institute for Research and Development for Cryogenics and Isotopic Technologies - ICIT Rm. Valcea, Uzinei Street no. 4, P.O. Box Raureni 7, 240050, Ramnicu Valcea, Romania
2 Catholic University of Korea, Wonmi-Gu, Yeokgok 2-Dong, San 43-1, Seoul, Korea
*Corresponding author: Raluca Vremera, e-mail: email@example.comPublished: October 2010
Wine aroma is very complex, containing more than 800 volatile compounds. From that number, only 50 volatiles have a significant impact on wine quality. Aroma compounds belong to different groups of substances (terpens, aldehydes, esters, volatile acids, alcohols etc.), the concentration varying from a few ng to mg per liter, with different olfactory thresholds. They are classified in volatiles of the primary aroma (terpens, pyrazines, C6 compounds, and aroma precursors), secondary aroma (ethanol, carbon dioxide, superior alcohols, fatty acids, esters, carbonylic compounds) and of the tertiary aroma of wines (esters, superior alcohols, terpens, nor-isoprenoids, rancid aroma etc.).
In this paper are presented the results of a study regarding the detection of synthetic aromas addition in wines. The synthetic aromas are nature-identical with known composition. The samples were prepared in the laboratory, from control sample wines with known aroma profile, to which were added different grape fragrances available on the market. Using a gas-chromatograph coupled with a mass spectrometer, the aromatic profile was re-analyzed to observe the differences from the control. For some synthetic aromas the addition was detected, but for others there was no significant difference.
Wine, aroma profile, GC/MS.
Tag search Wine aroma profile GCMS