Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions

J Agric Food Chem. 2001 Jun;49(6):2924-9. doi: 10.1021/jf001372u.


An XAD-4 extract from a 5-year-old wine from Rioja (Spain) was analyzed by aroma extract dilution analysis. Most of the odorants were quantified by GC-MS. A second extract was fractionated in an HPLC system with a C-18 semipreparative column. Fifty fractions were recovered, their alcoholic degree and pH were further adjusted to those of the wine, and those fractions that showed strong odor characteristics were further re-extracted and analyzed by GC-O and GC-MS. Reconstitution experiments were carried out to confirm the role of the odorants detected in the fractions. Fifty-eight odorants were found in the Rioja wine, 52 of which could be identified. Methyl benzoate was found to be a wine aroma constituent for the first time. The most important odorants are 4-ethylguaiacol, (E)-whiskey lactone, 4-ethylphenol, beta-damascenone, fusel alcohols, isovaleric and hexanoic acids, eugenol, fatty acid ethyl esters, and ethyl esters of isoacids, Furaneol, phenylacetic acid, and (E)-2-hexenal. Comparison among the three techniques shows good agreement and demonstrates that they are complementary.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Chromatography, Gas / methods
  • Chromatography, High Pressure Liquid / methods
  • Gas Chromatography-Mass Spectrometry / methods
  • Odorants / analysis*
  • Rosales / chemistry*
  • Spain
  • Taste
  • Wine / analysis*