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.
Antalick, G., Tempere, S., Suklje, K., Blackman, J., Deloire, A., Revel, G. D., & Schmidtke, L. (2015). Investigation and sensory characterization of 1,4-Cineole: A potential aromatic marker of Australian cCabernet Sauvignon Wine. Journal of Agricultural and Food Chemistry, 63(41), 9103-9111. https://doi.org/10.1021/acs.jafc.5b03847