Identification of some volatile descriptors of the rock-rose-like aroma of fortified red wines from douro demarcated region

V A de Freitas; P S Ramalho; Z Azevedo; A Macedo

doi:10.1021/jf9901035

Identification of some volatile descriptors of the rock-rose-like aroma of fortified red wines from douro demarcated region

J Agric Food Chem. 1999 Oct;47(10):4327-31. doi: 10.1021/jf9901035.

Authors

V A de Freitas¹, P S Ramalho, Z Azevedo, A Macedo

Affiliation

¹ Centro de Investigação em Química, Departamento de Química do Porto, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.

PMID: 10552810
DOI: 10.1021/jf9901035

Abstract

2,2,6-Trimethylcyclohexanone and ethyl dihydrocinnamate, known sensorial descriptors of rock-rose (Cistus ladaniferus) aroma, are reported as minor constituents of young fortified wines from the Douro Demarcated region (vintage 1997) for the first time. These compounds were respectively identified by GC-MS in two different fractions (A and B) obtained by preparative GC. Quantitative analysis by GC-MS was performed on 14 fortified wines originating from the different Douro subregions. Ethyl dihydrocinnamate was found to be present at concentrations between 2.3 and 6.7 microgram/L, while 2,2,6-trimethylcyclohexanone ranged from 0.05 to 0.4 microgram/L.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Gas Chromatography-Mass Spectrometry
Humans
Odorants / analysis*
Plant Extracts / isolation & purification
Portugal
Rosales / chemistry*
Volatilization
Wine / analysis*

Substances

Plant Extracts