Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine

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• 作者：Guillaume Antalick ; Sophie Temp猫re ; Katja 艩uklje ; John W. Blackman ; Alain Deloire ; Gilles de Revel ; Leigh M. Schmidtke
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2015
• 出版时间：October 21, 2015
• 年：2015
• 卷：63
• 期：41
• 页码：9103-9111
• 全文大小：322K
• ISSN：1520-5118

文摘

This work reports the quantitation and sensory characterization of 1,4-cineole in red wine for the first time. A headspace鈥搒olid-phase microextraction鈥揼as chromatography鈥搈ass spectrometry (HS鈥揝PME鈥揋C鈥揗S) method was developed to quantitate 1,4-cineole and 1,8-cineole in 104 commercial Australian red wines. 1,4-Cineole was detected in all of the wines analyzed, with concentrations ranging from 0.023 to 1.6 渭g/L. An important varietal effect was observed, with concentrations of 1,4-cineole in Cabernet Sauvignon wines (mean of 0.6 卤 0.3 渭g/L) significantly higher than in Shiraz (0.07 卤 0.04 渭g/L) and Pinot Noir (0.2 卤 0.2 渭g/L) wines. Regional variations of both cineole isomer concentrations have been measured between wines originating from different Australian regions. Sensory studies demonstrated that the addition of 0.54 渭g/L 1,4-cineole in a Cabernet Sauvignon wine, to produce a final concentration of 0.63 渭g/L, was perceived significantly by a sensory panel (p < 0.05). Descriptive analyses revealed that 1,4-cineole and 1,8-cineole may contribute to the hay, dried herbs, and blackcurrant aromas reported in Australian Cabernet Sauvignon wines and may be potential markers of regional typicality of these wines.