3:30 PM - 3:45 PM
[2Bp-03] Characteristics of aroma compounds of Hokkaido wines of 'Yamasachi'
Keywords:Aroma compounds
Purpose: Among wine grape varieties grown in Hokkaido, we focused on the red wine grape "Yamasachi". The purpose of this study was to clarify the aroma compounds and the sensory perception of Yamasachi wine. And, the phenolics, off flavor of wine, 4-ethylguaiacol and 4-ethylphenol, were added to wine samples to identified their masking effect by sensory analysis.
Methods: Hokkaido wine samples ( Pinot Noir, Zweigelt, and Yamasachi) were analyzed with GC-TOFMS for characterization of significant aroma compounds and aroma sensory profile was defined of Yamasachi. In addition off-flavour of wine, 4-ethylguaiacol and 4-ethylphenol, referred to as 'phenolics', were added to wine samples for identified masking effect by sensory analysis.
Results: Principal component analysis was performed using compounds with significant differences among the wine samples and the date of the sensory analysis. The result of the PCA show the characteristic compounds of wine of Yamasachi. Several aroma compounds were present in significantly higher amounts than other wines like Geraniol, Linalool ethyl ether, Linalool oxide, Bois de Rose oxide, Vitispirane, 2-Hexen-1-ol, 4-ethyl Guaiacol, and 4-ethyl Phenol. The wine off-flavour 4-ethylguaiacol and 4-ethylphenol were quantified using standards. These compounds were higher amounts than other wines. However, phenolics aroma could not be detected in the sensory analysis by wine experts. Therefore, these two penolics standard solutions prepared and added to wine samples. All wine were evaluated by sensory analysis for their masking effect. The off flavour was strongly perceived in Pinot Noir and Zweigelt, but lower in Yamasachi, This result was suggested that Yamasachi may have a masking effect.
Methods: Hokkaido wine samples ( Pinot Noir, Zweigelt, and Yamasachi) were analyzed with GC-TOFMS for characterization of significant aroma compounds and aroma sensory profile was defined of Yamasachi. In addition off-flavour of wine, 4-ethylguaiacol and 4-ethylphenol, referred to as 'phenolics', were added to wine samples for identified masking effect by sensory analysis.
Results: Principal component analysis was performed using compounds with significant differences among the wine samples and the date of the sensory analysis. The result of the PCA show the characteristic compounds of wine of Yamasachi. Several aroma compounds were present in significantly higher amounts than other wines like Geraniol, Linalool ethyl ether, Linalool oxide, Bois de Rose oxide, Vitispirane, 2-Hexen-1-ol, 4-ethyl Guaiacol, and 4-ethyl Phenol. The wine off-flavour 4-ethylguaiacol and 4-ethylphenol were quantified using standards. These compounds were higher amounts than other wines. However, phenolics aroma could not be detected in the sensory analysis by wine experts. Therefore, these two penolics standard solutions prepared and added to wine samples. All wine were evaluated by sensory analysis for their masking effect. The off flavour was strongly perceived in Pinot Noir and Zweigelt, but lower in Yamasachi, This result was suggested that Yamasachi may have a masking effect.