Monoterpenes are aromatic compounds that contribute to the characteristic aromas of many white wines. These compounds are of great interest as they are related to the unique sensory identity of varietal wines. However, there is little information available about the impact of monoterpenes on wine odor perception at sub- or peri-threshold concentrations, concentrations at which many of these compounds are found. The aim of this study was to investigate odor perception of monoterpene isomers in Pinot gris wine and determine any possible compositional matrix effects. Monoterpene isomers were identified and quantitated in 46 Pinot gris wines using HS-SPME-MDGC-MS. A number of triangle tests in different matrices, model wine, de-armoatized wine and normal wine, using different combinations and concentrations of monoterpenes were analysed. Further descriptive analysis was performed on those wines that were perceived as different in the triangle tests. Results show that the non-volatile compositions in Pinot gris wine strongly increased the volatility of monoterpene isomers. While other aroma compounds suppressed odor perception, especially with the more complex monoterpene profiles. Additionally greater concentrations of monterpenes did not specifically impact odor perception.  The knowledge of these interactions will further help in the development of wine styles and our understanding of wine quality.

Odor perception interactions between free monoterpene isomers and wine composition of Pinot gris wine

2019 Spring National Meeting

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