Investigation and sensory characterization of 1,4-Cineole

A potential aromatic marker of Australian cCabernet Sauvignon Wine

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Abstract

This work reports the quantitation and sensory characterization of 1,4-cineole in red wine for the first time. A headspace−solid-phase microextraction−gas chromatography−mass spectrometry (HS−SPME−GC−MS) 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 μg/L. An important varietal effect was observed, with concentrations of 1,4-cineole in Cabernet Sauvignon wines (mean of 0.6 ± 0.3 μg/L) significantly higher than in Shiraz (0.07 ± 0.04 μg/L) and Pinot Noir (0.2 ± 0.2 μg/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 μg/L 1,4-cineole in a Cabernet Sauvignon wine, to produce a final concentration of 0.63 μg/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.
Original languageEnglish
Pages (from-to)9103-9111
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume63
Issue number41
DOIs
Publication statusPublished - Oct 2015

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Wine
cineole
aromatic compounds
wines
red wines
dried herbs
1,4-cineole
black currants
Isomers
Spectrometry
isomers
hay
spectroscopy
Spectrum Analysis
odors

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@article{bc69ca1f850b4a0db507b9b0edca3a21,
title = "Investigation and sensory characterization of 1,4-Cineole: A potential aromatic marker of Australian cCabernet Sauvignon Wine",
abstract = "This work reports the quantitation and sensory characterization of 1,4-cineole in red wine for the first time. A headspace−solid-phase microextraction−gas chromatography−mass spectrometry (HS−SPME−GC−MS) 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 μg/L. An important varietal effect was observed, with concentrations of 1,4-cineole in Cabernet Sauvignon wines (mean of 0.6 ± 0.3 μg/L) significantly higher than in Shiraz (0.07 ± 0.04 μg/L) and Pinot Noir (0.2 ± 0.2 μg/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 μg/L 1,4-cineole in a Cabernet Sauvignon wine, to produce a final concentration of 0.63 μg/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.",
keywords = "Aromatic-compounds, Aromatic-herbs, Cabernet-Sauvignon, Descriptive-analysis, Drug-products, Gas-chromatography, Gas-chromatography-mass-spectrometry, Head-space-solid-phase-microextraction, Mass-spectrometry, Monoterpenes, Red-wine, Sensory-characteriza",
author = "Guillaume Antalick and Sophie Tempere and Katja Suklje and John Blackman and Alain Deloire and Revel, {Gilles de} and Leigh Schmidtke",
note = "Includes bibliographical references.",
year = "2015",
month = "10",
doi = "10.1021/acs.jafc.5b03847",
language = "English",
volume = "63",
pages = "9103--9111",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "41",

}

TY - JOUR

T1 - Investigation and sensory characterization of 1,4-Cineole

T2 - A potential aromatic marker of Australian cCabernet Sauvignon Wine

AU - Antalick, Guillaume

AU - Tempere, Sophie

AU - Suklje, Katja

AU - Blackman, John

AU - Deloire, Alain

AU - Revel, Gilles de

AU - Schmidtke, Leigh

N1 - Includes bibliographical references.

PY - 2015/10

Y1 - 2015/10

N2 - This work reports the quantitation and sensory characterization of 1,4-cineole in red wine for the first time. A headspace−solid-phase microextraction−gas chromatography−mass spectrometry (HS−SPME−GC−MS) 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 μg/L. An important varietal effect was observed, with concentrations of 1,4-cineole in Cabernet Sauvignon wines (mean of 0.6 ± 0.3 μg/L) significantly higher than in Shiraz (0.07 ± 0.04 μg/L) and Pinot Noir (0.2 ± 0.2 μg/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 μg/L 1,4-cineole in a Cabernet Sauvignon wine, to produce a final concentration of 0.63 μg/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.

AB - This work reports the quantitation and sensory characterization of 1,4-cineole in red wine for the first time. A headspace−solid-phase microextraction−gas chromatography−mass spectrometry (HS−SPME−GC−MS) 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 μg/L. An important varietal effect was observed, with concentrations of 1,4-cineole in Cabernet Sauvignon wines (mean of 0.6 ± 0.3 μg/L) significantly higher than in Shiraz (0.07 ± 0.04 μg/L) and Pinot Noir (0.2 ± 0.2 μg/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 μg/L 1,4-cineole in a Cabernet Sauvignon wine, to produce a final concentration of 0.63 μg/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.

KW - Aromatic-compounds

KW - Aromatic-herbs

KW - Cabernet-Sauvignon

KW - Descriptive-analysis

KW - Drug-products

KW - Gas-chromatography

KW - Gas-chromatography-mass-spectrometry

KW - Head-space-solid-phase-microextraction

KW - Mass-spectrometry

KW - Monoterpenes

KW - Red-wine

KW - Sensory-characteriza

U2 - 10.1021/acs.jafc.5b03847

DO - 10.1021/acs.jafc.5b03847

M3 - Article

VL - 63

SP - 9103

EP - 9111

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 41

ER -