Ethyl 2-hydroxy-4-methylpentanoate enantiomers (2OH4MeC5C2) were assayed in 55 commercial wines using chiral gas chromatography. White wines presented only the R form, whereas red wines contained both enantiomers, in various ratios according to aging (average ratio: 95/5, m/m) with an average total concentration of about 400 �g/L. The olfactory threshold of R-2OH4MeC5C2 (126 �g/L) was almost twice that of the S form (55 �g/L). The olfactory threshold of the mixture of R/S-2OH4MeC5C2 (95/5, m/m) was 51 �g/L, resulting in a synergistic effect. Sensory analysis reveled that fruity character was perceived at concentrations 2.2, 4.5, and 2.5 times lower, when the matrix was supplemented with R- or S-2OH4MeC5C2 or R/S-2OH4MeC5C2 (95/5, m/m), respectively at their average concentrations in red wines, demonstrating a synergistic effect of this ester on fruity aroma perception. Sensory profiles of aromatic reconstitutions highlighted the contribution of this compound to black-berry and fresh fruit descriptors.

Enantiomeric distribution of ethyl 2-hydroxy-4-methylpentanoate in wine, a natural enhancer of fruity aroma

245th National Meeting (2013)

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