Analytical and Sensorial Characterization of the Aroma of Wines Produced with Sour Rotten Grapes Using GC-O and GC-MS: Identification of Key Aroma Compounds

摘要: In the present work, aroma profiles of wines elaborated from sound and sour rot-infected grapes as raw material have been studied by sensory analysis, gas chromatography−olfactometry (GC-O), chromatography−mass spectrometry (GC-MS), with aim determining odor volatiles most likely associated this disease. The effect rot was tested in monovarietal produced Portuguese red grape variety Trincadeira blends Cabernet Sauvignon rotten grapes. Wines damaged berries exhibited clear honey-like notes not evoked healthy samples. Ethyl phenylacetate (EPhA) phenylacetic acid (PAA), both exhibiting sweet aromas, emerged key compounds wines. Their levels were 1 order magnitude above those found controls reached 304 1668 μg L−1 EPhA PAA, respectively, well corresponding thresholds. Levels γ-nonalactone also increased a factor 3 sample...