M. Melina Chigo Hernandez and Elizabeth Tomasino*
*Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331 (elizabeth.tomasino@oregonstate.edu)

The aroma of white wine is an important part of wine quality. Traditionally, it was thought that only compounds at high concentrations influenced aroma perception. However, it has been shown that low-impact odorants may act to change the perception of other odorants in a mixture and can significantly impact aroma perception. Monoterpenes are found in their enantiomeric or isomeric forms in grapes and wine; these isomers may have similar odors and thresholds. For other monoterpenes, the isomeric forms present different characteristics and thresholds. Monoterpenes are found at high concentrations in aromatic wines such as Gewürztraminer, with cis-rose oxide the most characteristic odor compound associated with this varietal. We evaluated sensory perception of different ratios of cis-rose oxide in mixtures with other monoterpenes and assessed aroma interactions with other monoterpenes. Triangle tests were used to determine whether the ratios of cis-rose oxide isomers found in wine alter aroma perception. CATA was used to determine the descriptors associated with wines created to contain different concentrations of cis-rose oxide, linalool, and α-terpineol isomers. Descriptive line scales were used to determine the aroma impact of the different monoterpene combinations. The question being investigated was, is cis-rose oxide the main driver of aroma in Gewürztraminer wines, or are other mono- terpenes also important to aroma perception?

Funding Support: Fullbright Scholar Program