Perception of Rose Oxide Enantiomers, Linalool and α-Terpineol to Gewürztraminer Wine Aroma

Abstract

Monoterpenes are important aroma compounds in white wines. Many monoterpenes are chiral and the chiral forms have different aroma qualities. Rose oxide is an important chiral compound found in Gewuztraminer wines. The enantiomers of the chiral rose oxide are found to vary in wines. The difference sin the enantiomeric ratios have the potential to alter wine aroma, as well as change aroma qualitities when in combination with other monoterpenes. The aim of this study was to evaluate rose oxide enantiomers at different ratios and the interaction of rose oxide with linalool and alpha-terpineol. Twelve compound combinations were tested in a dearomatized wine with diffferent ratios of rose oxide and combinations with linalool and alpha-terpineol. Triangle tests, check-all-that-apply (CATA) and descriptive analysis were used to evaluate the aroma of the wine treatments. Results show that the ratio of rose oxide enantiomers did alter aroma. Additionally, descriptive analysis showed that the rose oxide enantiomer ratios altered aroma when linalool and alpha-terpineol were at low and medium concentrations, influenceing grapefruit, lychee and stone fruit aromas. At high concentrations, linalool and alpha-terpineol mask rose oxide, resulting in wines described as tropical fruit, ginger, rose and honeysuckle. Understanding how monoterpenes alter aroma perception of white wines when at different combinations and concentrations is important to achieve desired wine qualities and helps provide information on interpreting flavor chemistry information