HAL Id: hal-01958174
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Potentialities of the InnOscent chromatographic system
for wine aroma analysis
Catherine Fillonneau, Angélique Villière, Carole Prost
To cite this version:
Catherine Fillonneau, Angélique Villière, Carole Prost. Potentialities of the InnOscent chromato-graphic system for wine aroma analysis. 10ème Symposium international d’oenologie, Jun 2015, Bordeaux, France. �hal-01958174�
Potentialities of the InnOscent
chromatographic system for wine aroma analysis
Catherine FILLONNEAU
Angélique VILLIÈRE
Carole PROST
A new chromatographic device was developed to go further in aroma analysis. Its innovative configuration not only permits to realize classical analysis by gas chromatography coupled with multiple detectors such as mass spectrometry, flame ionization detector and single or dual olfactometric port but also incorporates preparative fraction collection possibilities to recover bespoke aromatic samples. Accordingly, it becomes possible to evaluate the contribution of any compound to the overall aroma of a product.
Flexible multi detection/recovery system
Mass Spectrometer Switching and selecting device 1B 2B 1A 2A Injector Gas flowIllustration of the potentialities of the InnOscent system is presented through the aromatic analysis of a wine made of Cabernet franc vineyard after extraction of volatile compounds by a Car/PDMS SPME fiber. A particular focus was given to the contribution of pyrazines to the wine aroma.
These experiments enable to point out 33 odorant zones among which a majority were associated to identified compounds. Despite their modest olfactometric detection, the contribution of IPMP and IBMP on the typical pyrazic-green odor of wines made of cabernet franc vineyard was evidenced.
Collection of designed extracts
InnOscent device in an innovative selective recovering configuration
Capillary column
These results exemplify the suitability of the approach to improve knowledge of mixture of odorants in a wine aroma context.
Total extract Extract without pyrazines
Sensory testing
versus
10èmeSymposium international d’œnologie de Bordeaux – 29 June – 1 July 2015
The extracts are perceived as different (triangular test p<0,05)
The extract without pyrazines is perceived as less “green, pyrazic” and “chemical” than the total extract (p<0,05)
Oniris -College of Veterinary Medicine, Food Science and Engineering
Nantes, France
Flavor team - GEPEA - UMR CNRS 6144
Bespoke extracts were recovered to be sensory evaluated (scale 0-10).
catherine.fillonneau@oniris-nantes.fr Patented device
Olfactometric analysis
InnOscent device in a conventional GC-MS-FID-O configuration
• Complementarity of multiple detections
• 33 odorant zones detected by at least 3 judges out of 8
2A 3-Isopropyl-2-methoxypyrazine (IPMP) Vegetal, green 3-Isobutyl-2-methoxypyrazine (IBMP) Pyrazic Significance level 1A
Each outlet can be connected to
• any conventional GC detector (FID, NPD…) • olfactometric port, • effluent collector. 0 1 2 3 4 5 6 Fruity Floral Fermented Green, pyrazic * Chemical * Lactic Woody Animal Sulfurous 0 1 2 3 4 5 6 7 8 0 500 1000 1500 2000 2500 N u m b e r o f d e te c ti o n s Retention index 0,E+00 5,E+06 1,E+07 2,E+07 2,E+07 3,E+07 A b u n d a n c e
