Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS

Tetik M. A., SEVİNDİK O., KELEBEK H., SELLİ S.

JOURNAL OF MASS SPECTROMETRY, cilt.53, sa.5, ss.444-454, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 53 Sayı: 5
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1002/jms.4074
  • Dergi Adı: JOURNAL OF MASS SPECTROMETRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.444-454
  • Anahtar Kelimeler: anthocyanin, aroma compounds, free-run, key odorants, Okuzgozu wine, pressing, AROMA-ACTIVE COMPOUNDS, PINOT-NOIR WINES, CABERNET-SAUVIGNON, VOLATILE COMPOSITION, GAS-CHROMATOGRAPHY, WHITE WINES, CULTIVARS, IDENTIFICATION, COMPONENTS, PROFILE
  • Çukurova Üniversitesi Adresli: Evet

Özet

The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free-run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds, only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively. According to GC-MS-O analysis, ethyl octanoate (fruity), phenyl ethyl acetate (fruity), and 2-phenyl ethanol (flowery) were found as the main contributors to the overall scent of both wines. Beyond the aroma profiles, anthocyanin contents of both types of wines were also investigated, and total 14 and 15 anthocyanins were identified and quantified in FRW and PW. Malvidin-3-glycoside and its acetyl and coumaroyl forms were identified as the dominant anthocyanins in both wines. It is worth noting the pressing application (2.0atm) led to an increase of some unpleasant notes in the aroma providing chemical, pharmacy, and fermented aromas in wine. On the other hand, the wines produced with pressed pomace presented higher amounts of anthocyanins.