Journal article published in Critical Reviews in Food Science and Nutrition, volume 64, pp. 334–353.

Authors: Susana Río Segade, Domen Škrab, Enrico Pezzuto, Maria Alessandra Paissoni, Simone Giacosa and Luca Rolle.

Abstract

The perceived aroma is the result of the presence of volatile organic compounds (VOCs) as well as the interaction among them and with the nonvolatile sample matrix. These compounds can derive from grape berries (varietal) and also be formed during winemaking and aging processes. Varietal VOCs are strongly influenced by the grape variety, ripening, and geographical origin. Therefore, they were proposed as markers for wine discrimination. Nevertheless, recent studies highlighted the higher discriminating ability of VOC isomer forms. In this review the potential and importance of VOC isomers for terpenes, C₁₃-norisoprenoids, C₆-alcohols, thiols, lactones, and fatty acid esters, as well as isomeric relationships for wine characterization and differentiation have been described to get a full view of possible applications for the wine industry, highlighting potentialities and limitations. VOC isomers can be of paramount relevance to find reliable markers for wine authenticity and fraud prevention, regarding variety and geographical origin. Each isomer form owns a different olfactory threshold, influencing strongly wine sensory characteristics. Certain oenological treatments during winemaking and aging were found to modify the isomeric profile, particularly yeasts, aging, and wood in contact with wine. Nevertheless, this research field has potential and new research advances are expected in this field.

Key words volatile compounds, isomer forms, aroma, wines, discrimination, authenticity

BibTeX entry: click to show

@article{
	2318_1881841,
	url = {https://hdl.handle.net/2318/1881841},
	author = {Río Segade, Susana and Škrab, Domen and Pezzuto, Enrico and Paissoni, Maria Alessandra and Giacosa, Simone and Rolle, Luca},
	title = {Isomer composition of aroma compounds as a promising approach for wine characterization and differentiation: A review},
	year = {2024},
	journal = {Critical Reviews in Food Science and Nutrition},
	volume = {64},
	abstract = {The perceived aroma is the result of the presence of volatile organic compounds (VOCs) as well as the interaction among them and with the nonvolatile sample matrix. These compounds can derive from grape berries (varietal) and also be formed during winemaking and aging processes. Varietal VOCs are strongly influenced by the grape variety, ripening, and geographical origin. Therefore, they were proposed as markers for wine discrimination. Nevertheless, recent studies highlighted the higher discriminating ability of VOC isomer forms. In this review the potential and importance of VOC isomers for terpenes, C₁₃-norisoprenoids, C₆-alcohols, thiols, lactones, and fatty acid esters, as well as isomeric relationships for wine characterization and differentiation have been described to get a full view of possible applications for the wine industry, highlighting potentialities and limitations. VOC isomers can be of paramount relevance to find reliable markers for wine authenticity and fraud prevention, regarding variety and geographical origin. Each isomer form owns a different olfactory threshold, influencing strongly wine sensory characteristics. Certain oenological treatments during winemaking and aging were found to modify the isomeric profile, particularly yeasts, aging, and wood in contact with wine. Nevertheless, this research field has potential and new research advances are expected in this field.},
	keywords = {volatile compounds, isomer forms, aroma, wines, discrimination, authenticity},
	doi = {10.1080/10408398.2022.2106181},
	pages = {334--353}
}

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