Identification and Organoleptic Contribution of (Z)-1,5-Octadien-3-one to the Flavor of Vitis vinifera cv. Merlot and Cabernet Sauvignon Musts

Abstract

The main goal of this research was to identify key aroma compounds involved in the dried fruits (prune and dried fig) aroma of musts. An odoriferous zone (OZ) was detected by gas chromatography coupled with olfactometry (GC-O) and identified as (Z)-1,5-octadien-3-one (geranium). A quantitation method by SPME-GC-MS (CI, MeOH) was developed and validated for assaying this very fragrant ketone in musts for the first time (LOD, 0.15 ng/L; LOQ, 0.5 ng/L). Concentrations of (Z)-1,5-octadien-3-one in musts marked by dried fruits flavors reached 90 ng/L, thus exceeding its detection threshold (D_th = 9 ng/L). Moreover, sensory experiments showed that this compound contributes to the dried fig nuance at concentrations ranging from 64 to 96 ng/L. Above that level, it contributes to the geranium nuance of the must. Its affinity with sulfur dioxide was also established; 30 mg/L of sulfur dioxide causes a decrease of concentration of 60%.

Keywords: (Z)-1,5-octadien-3-one; GC-MS; aroma compound; dried fruits; must; ripening.