Flavor Chemistry of Wine and Other Alcoholic Beverages

332 Pages·2012·12.07 MB·English

by  Michael C. Qian and Thomas H. Shellhammer (Eds.)

Flavor Chemistry of Wine and
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In Flavor Chemistry of Wine and Other Alcoholic Beverages; Qian, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2012.
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In Flavor Chemistry of Wine and Other Alcoholic Beverages; Qian, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2012.
1104
ACS SYMPOSIUM SERIES
Flavor Chemistry of Wine and
Other Alcoholic Beverages
Michael C. Qian, Editor
Oregon State University
1
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g w0 Corvallis, Oregon
bs.acs.or2-1104.f Thomas H. Shellhammer, Editor
u1
p://pk-20 Oregon State University
2 | htt021/b Corvallis, Oregon
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wnloaation Sponsored by the
Doublic ACSDivisionofAgriculturalandFoodChemistry,Inc.
P

AmericanChemicalSociety,Washington,DC
DistributedinprintbyOxfordUniversityPress,Inc.
In Flavor Chemistry of Wine and Other Alcoholic Beverages; Qian, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2012.
LibraryofCongressCataloging-in-PublicationData
Flavorchemistryofwineandotheralcoholicbeverages/MichaelC.Qian,editor,Oregon
StateUniversityCorvallis,Oregon,ThomasH.Shellhammer,editor,OregonState
UniversityCorvallis,Oregon;sponsoredbytheACSDivisionofAgriculturalandFood
1 Chemistry,Inc.
0
g w0 pages;cm.-- (ACSsymposiumseries;1104)
bs.acs.or2-1104.f 1II.SncBWluNidn9ees7--8bF-il0ba-lv8ioo4gr1ra2an-p2dh7io9cda0ol-r3r-e-(fCaelroken.ngpcraeepssesaren)sd.2in.dWexi.ne--Chemistry--Congresses.3. Alcoholic
pu01 beverages--Flavorandodor--Congresses. I.Qian,Michael,editorofcompilation.II.
p://k-2 Shellhammer,ThomasH.,editorofcompilation.III.AmericanChemicalSociety.Division
2 | htt021/b oTfPA5g4r8ic.5u.lFtu5r5aFl5a3nd20F1o2odChemistry,sponsoringbody.
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In Flavor Chemistry of Wine and Other Alcoholic Beverages; Qian, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2012.
Foreword
The ACS Symposium Series was first published in 1974 to provide a
mechanism for publishing symposia quickly in book form. The purpose of
the series is to publish timely, comprehensive books developed from the ACS
sponsoredsymposiabasedoncurrentscientificresearch. Occasionally,booksare
developed from symposia sponsored by other organizations when the topic is of
1
g w00 keeninteresttothechemistryaudience.
bs.acs.or2-1104.f forapBperfoopreriaatgereaenidncgotmoppruebhleisnhsiavebocookv,etrhaegeparonpdofsoerdintatebrleesottfoctohneteanutdsieisncreev.iSeowmede
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p://pk-20 papersmaybeexcludedtobetterfocusthebook;othersmaybeaddedtoprovide
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36 on July 16, 206, 2012 | doi: 10. aiannrecdlunmAdoaetsndaauciscncreurptilhtpeeet,dsv.oaonrleluymproeerspi.gariVnedaelribnraectsiamemarercerhap-rrpoeadapudecyrtsifoonarnsmdoafto.prirgeivniaolusrepvuiebwlishpeadpepraspaerres
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In Flavor Chemistry of Wine and Other Alcoholic Beverages; Qian, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2012.
Preface
Aroma is one of the most important quality attributes for wine and many other
alcoholicbeverages. However,thechemicalcompositionofmostalcoholicbeverages
is so complex that it has always been a challenge for scientists to fully understand
theirflavorchemistry. Thelowconcentrationofkeyaromacompounds,suchasthiols,
thelowsensorythresholdofmanyimportantcontributorstoaromaandtheinterfering
1
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u1 beenachieved.
p0
p://k-2 This book is derived from the American Chemical Society symposium “Flavor
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o2 and their conversion in wine. This aspect is important because the origin of many
89.163.34.136 Web): July 16, vauanninnddieqaayucreeocaamurrdmoa.muplraaestcifouonrusanordresidnairwreeictnhteleycsiaenncflobenendcsaoerduyrbcmyedeetndavbirioerlcoittnleymsteoonfwtpailnnaedntgvsr,iattiphceeusilr.tubSriiaonltcrpearnathsceftoisceremairanotimtohnae
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adn Aging is a dynamic process involving both volatile and nonvolatile compounds.
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wnlcati During this process some compounds degrade, whereas other compounds form.
Dobli Understanding these processes are of economic importance, particularly for wine
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This symposium book is a unique volume that describes the advances in flavor
chemistry research related to alcoholic beverages. It will be an excellent reference
bookforallscientistsandprofessionalsengagingintheresearchanddevelopmentin
thefieldoffoodandbeverageflavoringandflavoringredients. Wearegratefultothe
authorsfortheircontributionsaswellastothereviewersfortheirvaluablecritiques.
MichaelC.Qian
DepartmentofFoodScienceandTechnology,OregonStateUniversity
100WiegandHall,Corvallis,Oregon97331-6602
ThomasH.Shellhammer
DepartmentofFoodScienceandTechnology,OregonStateUniversity
100WiegandHall,Corvallis,Oregon97331-6602
ix
In Flavor Chemistry of Wine and Other Alcoholic Beverages; Qian, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2012.
Editors’ Biographies
Michael C. Qian
MichaelC.Qian,Ph.D.,isafacultymemberatOregonStateUniversity. Hereceived
hisB.S.degreeinChemistryfromWuhanUniversityofChina, hisM.S.degreeinFood
Science from the University of Illinois at Urbana-Champaign, and his Ph.D. from the
g 01 UniversityofMinnesotaundertheguidanceofDr. GaryReineccius. Dr. Qian’sresearch
cs.or4.ot0 iinnvteorlevsitnsgatsOolrveegnotnlesSstasteamUpnlieveprrseitpyarfaotciouns osnucflhavaosrscohleidmipsthrayseanmdiicnrsot-reuxmtreancttailona,naslyosliids
a0
bs.11 phase dynamic extraction, stir bar sorptive extraction, and fast GC, multi-dimensional
p://pu2012- GC/GC-MS analysis of volatile aroma compounds. His research area has covered
y 17, 2012 | httoi: 10.1021/bk- coaraorrosingpmtibrniaeba/rflulryrtaie,vosaonenrsadcrtcohshettrmhpaewaicpfibaeeelrl/rsdbryaioon)fc,dhflw1eai2mvnoebicroaaconlhkdgecemwhniiaensprteartyetgi.rorsaHnipneienshth,daebasiefipreyeurl,bpdalrionosfdhdefluhdcaotvmpso,sors.rmcHehateehlmlhafanirssu5tirm0tysapa(debneeldars-cairgknenbavileifiyertrcwiiaceenasdtl,
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by Cate (
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nloadecation Thomas H. Shellhammer
DowPubli ThomasH.Shellhammer,Ph.D.,istheNor’WesterProfessorofFermentationScience
in the Department of Food Science and Technology at Oregon State University where
he leads the brewing science education and research programs. His brewing research
investigateshopsandbeerquality,hop-derivedbitternessanditsqualityassessment,and
theoriginsofhoparomaandflavorinbeer. Hedirectsthebrewingeducationcomponent
oftheFermentationScienceprogramatOSUandteachescoursesaboutbrewingscience
and technology, beer and raw materials analyses, as well as an overview of the history,
business, and technology of the wine, beer, and spirits industries. Dr. Shellhammer
receivedhisPh.D.fromtheUniversityofCalifornia,Davisin1996.Duringthe2008−2009
academicyear,whileonsabbaticalleavefromOSU,heworkedattheTechnicalUniversity
ofBerlinasaFulbrightScholarandAlexandervonHumboldtFellow.Dr.Shellhammeris
amemberoftheBoardofExaminersfortheInstituteofBrewingandDistilling,London,
England,aFellowoftheInstituteofFoodTechnologists,andtheChairmanoftheEditorial
BoardoftheMBAATechnicalQuarterly.
©2012AmericanChemicalSociety
In Flavor Chemistry of Wine and Other Alcoholic Beverages; Qian, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2012.
Chapter 1
Spice Up Your Life: Analysis of Key Aroma
Compounds in Shiraz
M. J. Herderich,* T. E. Siebert, M. Parker, D. L. Capone,
D.W.Jeffery,†P.Osidacz, andI.L.Francis
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11
4.y includingsomeofAustralia’s‘icon’wines. Anecdotalevidence
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we summarise the untargeted metabolomics approaches and
GC-MS-O experiments employed for the identification of key
Shirazgrapeandwinesesquiterpenes,α-ylangene(Parkeretal.
J. Agric. Food Chem. 2007, 55, 5948–5955) and rotundone
(Wood et al. J. Agric. Food Chem. 2008, 56, 3738–3744).
Therelativelyunknownsesquiterpenerotundonewasidentified
as an important aroma impact compound in grapes, wine, and
common spices with a strong spicy, peppercorn aroma. An
aroma detection threshold of 16 ng/L in red wine indicates
that rotundone is a major contributor to peppery characters in
Shirazgrapesandwine,andtoalesserextentinwineofother
varieties,andweexploresomefactorsthatinfluencerotundone
concentrationsinwine.
©2012AmericanChemicalSociety
In Flavor Chemistry of Wine and Other Alcoholic Beverages; Qian, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2012.
Introduction
Shirazisoneoftheworld’stopsixgrapevarietiesalongwithMerlot,Cabernet
Sauvignon, Pinot Noir, Sauvignon Blanc and Chardonnay. The vineyard area
planted to Syrah/Shiraz vines has grown from less than 10,000 hectares in the
early1980stomorethan140,000hectaresin2004/2005. About50%ofShirazis
growninFrance,and25%inAustralia,withArgentina,SouthAfrica,California,
Chile, USA, Italy, New Zealand, Greece, Spain, Switzerland and other smaller
producingcountriesaccountingfortheremainder. ShirazisAustralia’sfavourite
redwinevariety,accountingfor51.4%ofthetotalcrushofredgrapesor25.8%
oftotalwinegrapeproductionof1.6milliontonnesin2009/10(1).
Shiraz (the name used by many New World producers for the grapevine
1
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‘jammyfruit’aromaandflavour.
Despite the importance of Shiraz to the Australian wine industry, little
was known until recently about the aroma compounds that are the key
contributors to the perceived aroma and flavour of premium quality Shiraz
wine. Anecdotalevidence,tastingnotes,andthebacklabelsofAustralianShiraz
wine bottles suggested that a ‘spicy’, ‘pepper’ aroma is important to some high
quality Australian Shiraz wines. The pepper character could be thought of as
quintessentially Australian and possibly may even form part of the ‘terroir’ for
a particular wine, yet the compound(s) responsible for this distinctive aroma in
Shirazhadnotbeenidentified. Thusitwasimportanttoisolateandgainagreater
understanding of such a powerful odorant that is present in grapes and wine in
ourownbackyard.
4
In Flavor Chemistry of Wine and Other Alcoholic Beverages; Qian, M., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2012.