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Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma

Author

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  • A. Rajchl

    (Aleš Rajchl, Helena Čížková, Michal Voldřich, Dobromila Lukešová and Zdeňka Panovská Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • H. Čížková

    (Aleš Rajchl, Helena Čížková, Michal Voldřich, Dobromila Lukešová and Zdeňka Panovská Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • M. Voldřich

    (Aleš Rajchl, Helena Čížková, Michal Voldřich, Dobromila Lukešová and Zdeňka Panovská Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • D. Lukešová

    (Aleš Rajchl, Helena Čížková, Michal Voldřich, Dobromila Lukešová and Zdeňka Panovská Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Z. Panovská

    (Aleš Rajchl, Helena Čížková, Michal Voldřich, Dobromila Lukešová and Zdeňka Panovská Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

Abstract

Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of Sauvignon blanc wines produced in Moravia. The aroma profiles of 8 samples of Moravian Sauvignon wines were analysed; the levels of 3-isobutyl-2-methoxypyrazine varied in the range of 4.7-17.0 ng/l. The commercial Sauvignon aroma preparation Aroma Fantasia S, available in the region, was analysed; the product contained the 3-isobutyl-2-methoxypyrazine, and in negligible concentrations also anethol and ethylbenzoate. The Moravian Sauvignon blanc wine samples spiked with different amounts of aroma preparation were evaluated by hedonic sensory analysis, to estimate the meaningfulness of such illegal improvement. The most preferred concentration ranged from 5 ng/l to 10 ng/l, which are the natural levels of MP in Moravian Sauvignon blanc wines, therefore the addition of aroma at this level, which can be detectable with difficulties, has no reason. The less sophisticated adulteration of wine, such as the production of artificial Sauvignon blanc wine by the addition of MP into less distinctive wines, is easily detectable according to the aroma profile.

Suggested Citation

  • A. Rajchl & H. Čížková & M. Voldřich & D. Lukešová & Z. Panovská, 2009. "Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(4), pages 259-266.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:4:id:4-2009-cjfs
    DOI: 10.17221/4/2009-CJFS
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    Cited by:

    1. H. Čížková & A. Rajchl & J. Šnebergrová & M. Voldřich, 2013. "Filbertone as a marker for the assessment of hazelnut spread quality," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(1), pages 81-87.

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