Chardonnay <i>marc</i> is the main by-product in the production of the juice that is fermented into chardonnay wine. The marc is comprised of grape skins, seeds, and stems. Initiatives to reduce waste and discover alternative uses of wine by-products have led to the discovery that chardonnay marc contains an abundance of health promoting molecules. Scientific investigations have shown that grape marc has potential to benefit human health, including improvements in cardiovascular health, gastrointestinal health via modulation of the microbiome, and modulation of inflammatory response. In addition to the health benefits, chardonnay marc has recently gained popularity as a new superfood ingredient with a pleasant flavor that consumers enjoy. As a follow-up to a previous study from our lab, 13 odorants that were identified in dried grape skin clusters, manually separated from WellVine chardonnay marc, were quantitated by stable isotope dilution assays (SIDA) and odor activity values were calculated. Odorants with OAVs &gt; 1 included the 3-methylnonane-2,4-dione (hay, OAV 5800), b-ionone (floral-woody, OAV 2900), (2E,4E)-nona-2,4-dienal (fatty, OAV 1200), b-damascenone (cooked apple, OAV 370), hexanal (green, OAV 260), oct-1-en-3-one (mushroom, OAV 200), linalool (floral-citrus, OAV 61), (2E,4E)-deca-2,4-dienal (fatty, OAV 60), 2-phenylethanol (floral-rose, OAV 16), 3-(methylsulfanyl)propanal (potato, OAV 3.7), HDMF (caramel, OAV 2.0), and ethyl octanoate (fruity, OAV 1.1). The present investigation establishes a foundation for future studies aimed at determining the contribution of individual marc components (i.e., skin, seeds, and stems) to the aroma profile of chardonnay marc powder and aid processers to deliver a consist aroma profile.

Quantitation of odorants in Chardonnay Marc

ACS Fall 2021

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