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Analysis of volatile components of Petite Arvine wine

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Abstract

Petite Arvine is a white grape variety that grows exclusively in the canton of Valais in Switzerland and is used to produce a typical regional wine. In order to elucidate the nature of the flavour compounds that contribute to the characteristic aroma of this wine, the organic extracts were analysed by gas chromatography and olfactometry. The olfactometrically detected zones were further compared with the odour of extracts of vegetal material. 3-Mercaptohexanol, β-ionone and other compounds were identified as main contributors to the characteristic aroma of Petite Arvine wine.

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Acknowledgements

The financing of the research project by the Haute Ecole Spécialisée—Suisse Occidentale (HES-SO) is gratefully acknowledged. The authors thank Denis Dubourdieu and Takatoshi Tominaga, University of Bordeaux II, France, for valuable scientific discussion and for their assistance in setting up the experiments.

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Authors and Affiliations

  1. Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), ETH-Zentrum, Schmelzbergstrasse 9, 8092, Zurich, Switzerland

    Claudia Fretz, Susanne Känel & Renato Amadò

  2. Department of Food Technology and Biotechnology, University of Applied Sciences Valais, 1950, Sion, Switzerland

    Claudia Fretz & Jean-Luc Luisier

Authors
  1. Claudia Fretz
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  2. Susanne Känel
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  3. Jean-Luc Luisier
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  4. Renato Amadò
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Correspondence to Renato Amadò.

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Fretz, C., Känel, S., Luisier, JL. et al. Analysis of volatile components of Petite Arvine wine. Eur Food Res Technol 221, 504–510 (2005). https://doi.org/10.1007/s00217-005-1163-y

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  • DOI: https://doi.org/10.1007/s00217-005-1163-y

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