First identification of a new molecule involved in the fresh mushroom off-flavor in wines: 1-hydroxyoctan-3-one

Abstract

The fresh mushrooms off-flavor (FMOff) has been appearing in wines since the 2000 s; the C8 compounds, 1-octen-3-one, 1-octen-3-ol and 3-octanol are involved in this specific taint, yet they alone do not fully explain its occurrence. The objective of this work was to identify by GC-MS new FMOff markers in contaminated matrices, to correlate compound levels with wine sensory characterization and to determine the sensory attributes of 1-hydroxyoctan-3-one, a new candidate involved in FMOff. In practice, grape musts were artificially contaminated with Crustomyces subabruptus, and fermented to obtain tainted wines. GC-MS analysis of contaminated musts and wines revealed the presence of 1-hydroxyoctan-3-one only in contaminated musts, and not in the healthy control. In a selection of 16 wines affected by FMOff, the level of 1-hydroxyoctan-3-one correlated significantly (r² = 0.86) with sensory analysis scores. Finally, 1-hydroxyoctan-3-one was synthesized and found to generate a fresh mushroom aroma in a wine matrix.

Keywords: 1-Hydroxyoctan-3-one; Fresh mushroom off-flavor; Must; Volatiles compound; Wine.