Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/106048
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Type: Journal article
Title: Comprehensive study of volatile compounds in two Australian rosé wines: aroma extract dilution analysis (AEDA) of extracts prepared using solvent-assisted flavor evaporation (SAFE) or headspace solid-phase extraction (HS-SPE)
Other Titles: Comprehensive study of volatile compounds in two Australian rose wines: aroma extract dilution analysis (AEDA) of extracts prepared using solvent-assisted flavor evaporation (SAFE) or headspace solid-phase extraction (HS-SPE)
Author: Wang, J.
Gambetta, J.
Jeffery, D.
Citation: Journal of Agricultural and Food Chemistry, 2016; 64(19):3838-3848
Publisher: American Chemical Society
Issue Date: 2016
ISSN: 0021-8561
1520-5118
Statement of
Responsibility: 
Jiaming Wang, Joanna M. Gambetta, and David W. Jeffery
Abstract: Two rosé wines, representing a tropical and a fruity/floral style, were chosen from a previous study for further exploration by aroma extract dilution analysis (AEDA) and quantitative analysis. Volatiles were extracted using either liquid-liquid extraction (LLE) followed by solvent-assisted flavor evaporation (SAFE) or a recently developed dynamic headspace (HS) sampling method utilizing solid-phase extraction (SPE) cartridges. AEDA was conducted using gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and a total of 51 aroma compounds with a flavor dilution (FD) factor ≥3 were detected. Quantitative analysis of 92 volatiles was undertaken in both wines for calculation of odor activity values. The fruity and floral wine style was mostly driven by 2-phenylethanol, β-damascenone, and a range of esters, whereas 3-SHA and several volatile acids were seen as essential for the tropical style. When extraction methods were compared, HS-SPE was as efficient as SAFE for extracting most esters and higher alcohols, which were associated with fruity and floral characters, but it was difficult to capture volatiles with greater polarity or higher boiling point that may still be important to perceived wine aroma.
Keywords: Rosé wine; volatile composition; liquid−liquid extraction; headspace sampling; GC-O; flavor dilution factor; odor activity value
Description: Published: May 4, 2016
Rights: © 2016 American Chemical Society
DOI: 10.1021/acs.jafc.6b01030
Appears in Collections:Agriculture, Food and Wine publications
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