Abstract
Aroma is a primary determinant of wine quality, consumer acceptance, and preference. More than one thousand aroma compounds may be responsible for the aroma of wines. Despite the fact that many aromatic compounds are available in wines, the application of gas chromatography-olfactometry (GC-O) in flavor analysis is considered to be a valuable technique to characterize odor-active compounds responsible for the characteristic odor of a wine sample. GC-O is based on the use of human assessors, a sensitive detector, to detect and evaluate aroma compounds from a chromatographic column eluate. There are various GC-O methods based on different principles (dilution analysis, detection frequency, and direct intensity) to obtain data on aroma-active compounds in GC-O. This chapter explains in detail the application of dilution analysis, detection frequency, and direct intensity methods from GC-O techniques in conjunction with solvent-assisted flavor evaporation (SAFE) to elucidate key odorants of wines.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Similar content being viewed by others
References
Selli S, Cabaroglu T, Canbas A, Erten H, Nurgel C, Lepoutre JP, Gunata Z (2004) Volatile composition of red wine from cv. Kalecik karasι grown in central Anatolia. Food Chem 85(2):207–213
Villamor RR, Ross CF (2013) Wine matrix compounds affect perception of wine aromas. Annu Rev Food Sci Technol 4:1–20
Selli S, Canbas A, Varlet V, Kelebek H, Prost C, Serot T (2008) Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck). J Agric Food Chem 56(1):227–234
Grosch W (1993) Detection of potent odorants in foods by aroma extract dilution analysis. Trends Food Sci Technol 4(3):68–73
d’Acampora Zellner B, Dugo P, Dugo G, Mondello L (2008) Gas chromatography–olfactometry in food flavor analysis. J Chromatogr A 1186:123–143
Andujar-Ortiz I, Moreno-Arribas MV, Martín-Álvarez PJ, Pozo-Bayón MA (2009) Analytical performance of three commonly used extraction methods for the gas chromatography–mass spectrometry analysis of wine volatile compounds. J Chromatogr A 1216:7351–7357
Muñoz-González C, Rodríguez-Bencomo JJ, Moreno-Arribas MV, Pozo-Bayón MÁ (2011) Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption. Anal Bioanal Chem 401:1497–1512
Serot T, Prost C, Visan L, Burcea M (2001) Identification of the main odor-active compounds in musts from French and Romanian hybrids by three olfactometric methods. J Agric Food Chem 49:1909–1914
Brattoli M, Cisternino E, Dambruoso PR, de Gennaro G, Giungato P, Mazzone A, Palmisani J, Tutino M (2013) Gas chromatography analysis with olfactometric detection (GC-O) as a useful methodology for chemical characterization of odorous compounds. Sensors 13:16759–16800
van Ruth SM (2001) Methods for gas chromatography-olfactometry: a review. Biomol Eng 17:121–128
Falcão LD, de Revel G, Rosier JP, Bordignon-Luiz MT (2008) Aroma impact components of Brazilian Cabernet Sauvignon wines using detection frequency analysis (GC-olfactometry). Food Chem 107:497–505
de-la-Fuente-Blanco A, Ferreira V (2020) Gas chromatography olfactometry (GC-O) for the (Semi) quantitative screening of wine aroma. Foods 9:1892
Fuller GH, Steltenkamp R, Tisserend GA (1964) The chromatography with human sensor: perfumer model. Ann N Y Acad Sci 116:711–724
Plutowska B, Wardencki W (2008) Application of gas chromatography–olfactometry (GC–O) in analysis and quality assessment of alcoholic beverages – a review. Food Chem 107:449–463
Guclu G, Kelebek H, Selli S (2020) Chapter 6 – Saffron (Crocus sativus L.): its aroma and key odorants. In: Sarwat M, Sumaiya S (eds) Saffron. Academic Press, pp 69–82
Ferreira V, Petka J, Aznar M (2002) Aroma extract dilution analysis. Precision and optimal experimental design. J Agric Food Chem 50:1508–1514
Botelho G, Caldeira I, Mendes-Faia A, Clímaco MC (2007) Evaluation of two quantitative gas chromatography–olfactometry methods for clonal red wines differentiation. Flavour Fragr J 22:414–420
Welke EJ, Hernandes KC, Nicolli KP, Barbará JA, Telles Biasoto AC, Zini CA (2021) Role of gas chromatography and olfactometry to understand the wine aroma: achievements denoted by multidimensional analysis. J Sep Sci 44:135–168
Issa-Issa H, Guclu G, Noguera-Artiaga L, López-Lluch D, Poveda R, Kelebek H, Selli S, Carbonell-Barrachina ÁA (2020) Aroma-active compounds, sensory profile, and phenolic composition of Fondillón. Food Chem 316:126353
Schieberle P, Grosch W (1987) Evaluation of the flavour of wheat and rye bread crusts by aroma extract dilution analysis. Z Lebensm Unters Forsch 185:111–113
Delahunty CM, Eyres G, Dufour JP (2006) Gas chromatography-olfactometry. J Sep Sci 29:2107–2125
van den Dool H, Kratz PD (1963) A generalization of the retention index system including linear temperature programmed gas liquid partition chromatography. J Chromatogr 11:46
Vene K, Seisonen S, Koppel K, Leitner E, Paalme T (2013) A method for GC–olfactometry panel training. Chemosens Percept 6:179–189
Pollien P, Ott A, Montigon F, Baumgartner M, Munoz-Box R, Chaintreau A (1997) Hyphenated headspace-gas chromatography-sniffing technique: screening of impact odorants and quantitative aromagram comparisons. J Agric Food Chem 45:2630–2637
Miranda-Lopez R, Libbey LM, Watson BT, McDaniel M (1992) Odor analysis of Pinot Noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (Osme). J Food Sci 57(4):985–993
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2024 The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature
About this chapter
Cite this chapter
Kilic-Buyukkurt, O., Guclu, G., Sevindik, O., Kelebek, H., Selli, S. (2024). Analysis of Wine Impact Odorants by Gas Chromatography-Olfactometry. In: Pozo-Bayón, M.Á., Muñoz González, C. (eds) Wine Analysis and Testing Techniques. Methods and Protocols in Food Science . Springer, New York, NY. https://doi.org/10.1007/978-1-0716-3650-3_17
Download citation
DOI: https://doi.org/10.1007/978-1-0716-3650-3_17
Published:
Publisher Name: Springer, New York, NY
Print ISBN: 978-1-0716-3649-7
Online ISBN: 978-1-0716-3650-3
eBook Packages: Springer Protocols