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Characterization of odor-active compounds in Croatian Rhine Riesling wine, subregion Zagorje

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Abstract

The aroma of Rhine Riesling must and wine was studied to determine the most intense odor-active compounds. The study was carried out using a special designed method of gas chromatography-olfactometry (GCO) to detect characteristic odorants, which were identified by GC-MS. Generally, the obtained results showed higher odor intensities for the wine than for the must samples. The aroma substances 2-phenylethanol, 3-methyl-1-butanol, 3-(methylthio)-1-propanol, ethyl propanoate, ethyl butanoate, ethyl 3-methylbutanoate, 3-methyl-1-butanol acetate, ethyl hexanoate, ethyl octanoate, ethyl 3-hydroxybutanoate, 2-phenylethyl acetate, hexanoic acid, 3-methylbutanoic acid, butanoic acid, β-damascenone, γ-undecalactone and 4-vinylguaiacol were detected as the most active odorants in the Rhine Riesling wine. The aroma of Rhine Riesling must was characterized by 2-ethyl-1-hexanol, (E)-2-penten-1-ol, 1-terpinen-4-ol, benzyl alcohol, 2-phenylethanol, α-terpineol, d-limonene, β-damascenone, 3-methylbutanoic acid and benzeneacetaldehyde.

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Acknowledgment

We aknowledge the German Academic Exchange Service (DAAD) Bonn, Germany for providing a short-term visiting grant under which this work was completed. We also thank Dr. Schulz, the head of the Institute of Plant Analysis, BAZ, Germany for helpful discussions and Ms. Diessner for technical assistance.

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Authors and Affiliations

  1. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000, Zagreb, Croatia

    D. Komes & T. Lovric

  2. Federal Centre for Breeding Research on Cultivated Plants (BAZ), Institute of Plant Analysis, Neuer Weg 22/23, 06484, Quedlinburg, Germany

    D. Ulrich

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  1. D. Komes
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  2. D. Ulrich
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Correspondence to D. Ulrich.

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Komes, D., Ulrich, D. & Lovric, T. Characterization of odor-active compounds in Croatian Rhine Riesling wine, subregion Zagorje. Eur Food Res Technol 222, 1–7 (2006). https://doi.org/10.1007/s00217-005-0094-y

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  • DOI: https://doi.org/10.1007/s00217-005-0094-y

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