Chemo-sensory approach for the identification of chemical compounds driving green character in red wines

  1. Sáenz-Navajas, M.-P. 2
  2. Arias, I. 2
  3. Ferrero-del-Teso, S. 12
  4. Fernández-Zurbano, P. 1
  5. Escudero, A. 2
  6. Ferreira, V. 2
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 Universidad de Zaragoza
    info

    Universidad de Zaragoza

    Zaragoza, España

    ROR https://ror.org/012a91z28

Journal:
Food Research International

ISSN: 0963-9969

Year of publication: 2018

Volume: 109

Pages: 138-148

Type: Article

DOI: 10.1016/J.FOODRES.2018.04.037 SCOPUS: 2-s2.0-85046019643 GOOGLE SCHOLAR

More publications in: Food Research International

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Metrics

Cited by

  • Scopus Cited by: 21 (08-03-2023)
  • Web of Science Cited by: 20 (14-03-2023)

JCR (Journal Impact Factor)

  • Year 2018
  • Journal Impact Factor: 3.579
  • Journal Impact Factor without self cites: 3.245
  • Article influence score: 0.87
  • Best Quartile: Q1
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q1 Rank in area: 27/135 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2018
  • SJR Journal Impact: 1.328
  • Best Quartile: Q1
  • Area: Food Science Quartile: Q1 Rank in area: 25/352

Scopus CiteScore

  • Year 2018
  • CiteScore of the Journal : 5.8
  • Area: Food Science Percentile: 89

Journal Citation Indicator (JCI)

  • Year 2018
  • Journal Citation Indicator (JCI): 1.3
  • Best Quartile: Q1
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q1 Rank in area: 22/162

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Abstract

The present work seeks to define the “green character” of red wines and characterise the groups of molecules potentially involved in that perception. Fifty-four wines were screened by wine experts for different levels of green character. Six different phenolic fractions were obtained by liquid chromatography (LC) and further submitted to sensory and chemical characterisation. The volatile fraction was screened by semipreparative LC, Gas Chromatography-Olfactometry (GC-O) and quantitative analysis. The green character was linked to vegetal aroma, astringency, green and dry tannins according to experts of the Somontano region. Non-volatile fractions containing tannins with mean degree of polymerisation of ten and smaller anthocyanin-derivative pigments (<tetramers) imparted astringency-related sensations such as dryness and stickiness, respectively. No specific aroma compounds were identified in the GC-O study of green wines, however the wines contained significantly higher levels of fusel alcohols. The interaction between isoamyl alcohol and the anthocyanin-derivative fraction and/or tannins is suggested to be involved in the formation of green character in red wines. © 2018