Influence of Winemaking Processing Steps on the Amounts of (E)-2-Decenal and Tridecane as Off-Odorants Caused by Brown Marmorated Stink Bug (Halyomorpha halys)
详细信息 查看全文
- 作者：Pallavi Mohekar ; James Osborne ; Nik G. Wiman ; Vaughn Walton ; Elizabeth Tomasino
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2017
- 出版时间：February 1, 2017
- 年：2017
- 卷：65
- 期：4
- 页码：872-878
- 全文大小：300K
- ISSN：1520-5118
文摘
Brown marmorated stink bugs (BMSB) release stress compounds, tridecane and (E)-2-decenal, that affect final wine quality. This study focuses on determining the effect of wine processing on (E)-2-decenal and tridecane release in both red and white wines. Wines were produced by adding live BMSB to grape clusters at densities of 0, 0.3, 1, and 3 bugs/cluster. Compound concentrations were measured using headspace solid phase microextraction with multidimensional gas chromatography and mass spectrometry. For red wines, the highest levels of stress compounds were found using 3 BMSB/cluster [tridecane, 614 μg/L; (E)-2-decenal, 2.0 μg/L]. Pressing was found to be the critical process point for stress compound release, and additional pressing processes, press types, and press fractions were investigated. BMSB taint for white wines was not found to be problematic with respect to wine quality. An action control of 3 BMSB/cluster is recommended as this was related to the known consumption rejection threshold for (E)-2-decenal.