Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life

Dong Hyun Lee, Bo Sik Kang, Hyun Jin Park

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

The oxidation of Cabernet Sauvignon wines during secondary shelf life was studied by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-quadrupole mass spectrometry (GC-qMS) and sensory tests, with the support of multivariate statistical analyses such as OPLS-DA loading plot and PCA score plot. Four different oxidation conditions were established during a 1-week secondary shelf life. Samples collected on a regular basis were analyzed to determine the changes of volatile chemicals, with sensory characteristics evaluated through pattern recognition models. During secondary shelf life the separation among collected samples depended on the degree of oxidation in wine. Isoamyl acetate, ethyl decanoate, nonanoic acid, n-decanoic acid, undecanoic acid, 2-furancarboxylic acid, dodecanoic acid, and phenylacetaldehyde were determined to be associated with the oxidation of the wine. PCA sensory evaluation revealed that least oxidized wine and fresh wine was well-separated from more oxidized wines, demonstrating that sensory characteristics of less oxidized wines tend toward "fruity", "citrous", and "sweetness", while those of more oxidized wines are positively correlated with "animal", "bitterness", and "dairy". The study also demonstrates that OPLS-DA and PCA are very useful statistical tools for the understanding of wine oxidation.

Original languageEnglish
Pages (from-to)11657-11666
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Volume59
Issue number21
DOIs
Publication statusPublished - 2011 Nov 9

Fingerprint

Wine
wines
sensory properties
shelf life
Oxygen
oxygen
Passive Cutaneous Anaphylaxis
oxidation
Oxidation
lauric acid
pelargonic acid
phenylacetaldehyde
decanoic acid
Solid Phase Microextraction
dodecanoic acid
Dairies
bitterness
acids
sweetness
Gas chromatography

Keywords

  • Cabernet Sauvignon
  • OPLS-DA
  • PCA
  • red wine oxidation
  • secondary shelf life
  • volatile compounds

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Chemistry(all)

Cite this

Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life. / Lee, Dong Hyun; Kang, Bo Sik; Park, Hyun Jin.

In: Journal of Agricultural and Food Chemistry, Vol. 59, No. 21, 09.11.2011, p. 11657-11666.

Research output: Contribution to journalArticle

@article{e82dceaa2a7248138c9e96a955ea5dfc,
title = "Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life",
abstract = "The oxidation of Cabernet Sauvignon wines during secondary shelf life was studied by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-quadrupole mass spectrometry (GC-qMS) and sensory tests, with the support of multivariate statistical analyses such as OPLS-DA loading plot and PCA score plot. Four different oxidation conditions were established during a 1-week secondary shelf life. Samples collected on a regular basis were analyzed to determine the changes of volatile chemicals, with sensory characteristics evaluated through pattern recognition models. During secondary shelf life the separation among collected samples depended on the degree of oxidation in wine. Isoamyl acetate, ethyl decanoate, nonanoic acid, n-decanoic acid, undecanoic acid, 2-furancarboxylic acid, dodecanoic acid, and phenylacetaldehyde were determined to be associated with the oxidation of the wine. PCA sensory evaluation revealed that least oxidized wine and fresh wine was well-separated from more oxidized wines, demonstrating that sensory characteristics of less oxidized wines tend toward {"}fruity{"}, {"}citrous{"}, and {"}sweetness{"}, while those of more oxidized wines are positively correlated with {"}animal{"}, {"}bitterness{"}, and {"}dairy{"}. The study also demonstrates that OPLS-DA and PCA are very useful statistical tools for the understanding of wine oxidation.",
keywords = "Cabernet Sauvignon, OPLS-DA, PCA, red wine oxidation, secondary shelf life, volatile compounds",
author = "Lee, {Dong Hyun} and Kang, {Bo Sik} and Park, {Hyun Jin}",
year = "2011",
month = "11",
day = "9",
doi = "10.1021/jf200759d",
language = "English",
volume = "59",
pages = "11657--11666",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "21",

}

TY - JOUR

T1 - Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life

AU - Lee, Dong Hyun

AU - Kang, Bo Sik

AU - Park, Hyun Jin

PY - 2011/11/9

Y1 - 2011/11/9

N2 - The oxidation of Cabernet Sauvignon wines during secondary shelf life was studied by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-quadrupole mass spectrometry (GC-qMS) and sensory tests, with the support of multivariate statistical analyses such as OPLS-DA loading plot and PCA score plot. Four different oxidation conditions were established during a 1-week secondary shelf life. Samples collected on a regular basis were analyzed to determine the changes of volatile chemicals, with sensory characteristics evaluated through pattern recognition models. During secondary shelf life the separation among collected samples depended on the degree of oxidation in wine. Isoamyl acetate, ethyl decanoate, nonanoic acid, n-decanoic acid, undecanoic acid, 2-furancarboxylic acid, dodecanoic acid, and phenylacetaldehyde were determined to be associated with the oxidation of the wine. PCA sensory evaluation revealed that least oxidized wine and fresh wine was well-separated from more oxidized wines, demonstrating that sensory characteristics of less oxidized wines tend toward "fruity", "citrous", and "sweetness", while those of more oxidized wines are positively correlated with "animal", "bitterness", and "dairy". The study also demonstrates that OPLS-DA and PCA are very useful statistical tools for the understanding of wine oxidation.

AB - The oxidation of Cabernet Sauvignon wines during secondary shelf life was studied by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-quadrupole mass spectrometry (GC-qMS) and sensory tests, with the support of multivariate statistical analyses such as OPLS-DA loading plot and PCA score plot. Four different oxidation conditions were established during a 1-week secondary shelf life. Samples collected on a regular basis were analyzed to determine the changes of volatile chemicals, with sensory characteristics evaluated through pattern recognition models. During secondary shelf life the separation among collected samples depended on the degree of oxidation in wine. Isoamyl acetate, ethyl decanoate, nonanoic acid, n-decanoic acid, undecanoic acid, 2-furancarboxylic acid, dodecanoic acid, and phenylacetaldehyde were determined to be associated with the oxidation of the wine. PCA sensory evaluation revealed that least oxidized wine and fresh wine was well-separated from more oxidized wines, demonstrating that sensory characteristics of less oxidized wines tend toward "fruity", "citrous", and "sweetness", while those of more oxidized wines are positively correlated with "animal", "bitterness", and "dairy". The study also demonstrates that OPLS-DA and PCA are very useful statistical tools for the understanding of wine oxidation.

KW - Cabernet Sauvignon

KW - OPLS-DA

KW - PCA

KW - red wine oxidation

KW - secondary shelf life

KW - volatile compounds

UR - http://www.scopus.com/inward/record.url?scp=80455134837&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=80455134837&partnerID=8YFLogxK

U2 - 10.1021/jf200759d

DO - 10.1021/jf200759d

M3 - Article

C2 - 21954937

AN - SCOPUS:80455134837

VL - 59

SP - 11657

EP - 11666

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 21

ER -