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- Odor detection threshold (ODT) and odor rejection threshold (ORT) determination of sotolon in Madeira wine: a preliminary studyPublication . Gaspar, João M.; Pereira, Vanda; Marques, José C.Madeira is a fortified wine, well renowned worldwide. It is during the aging process that its characteristic bouquet is developed, through the formation of specific aromas. Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is frequently pointed out as one of the molecules responsible for the aroma of the finest Madeiras. The present work serves as a preliminary insight on the sensorial impact of this compound in Madeira wine. The odor detection threshold of sotolon in a sweet-type Madeira was obtained by the 3-Alternative Forced Choice method. The estimated threshold value was obtained by 19 non-trained and non-expert panelists, within the spiked range 4–314 µg/L. An odor threshold of 112 µg/L was obtained using a 3-year-old Madeira with 6.3 ± 0.4 µg/L endogenous sotolon. This result is about 6-fold higher than those previously reported for other fortified wines. A Paired Preference test was chosen to determine the concentration at which the panelists would reject the wine spiked with sotolon. Nineteen panelists assessed a series of spiked concentrations ranging from 253–3464 µg/L. Within this range, it is not possible to define the concentration value from which the aroma of sotolon it is no longer pleasant. Thus, an odor rejection threshold could not be obtained. Indeed, the study also suggests that sotolon does not become unpleasant at higher concentrations.
- Rapid determination of sotolon in fortified wines using a miniaturized liquid-liquid extraction followed by LC-MS/MS analysisPublication . Pereira, Vanda; Leça, João M.; Gaspar, João M.; Pereira, Ana C.; Marques, José C.Sotolon (4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one) is a powerful odorant usually pointed out as being responsible not only for the characteristic curry notes of the finest fortified wines but also for the off-flavour notes in prematurely oxidized white wines. Most methods reported in literature for quantifying sotolon in wines are quite laborious and use large volumes of organic solvents. *us, in the present study, the development of a simple, fast, and environment-friendly method for the quantification of sotolon in fortified wine is herein presented. *e proposed method uses a single-step liquid-liquid extraction followed by RP-LC MS/MS and was optimized using a full factorial design. *e method showed good linearity (R2 � 0.9999), intra- and interday precision lower than 10% RSD, recovery of about 95%, and high sensitivity (LOQ of 0.04 μg/L). *e method was applied to analyse 44 fortified wines from different styles (from dry to sweet wines) and ages (3–115 years old), and it was found that it covers the concentration range usually found for this compound in this kind of alcoholic beverages, which was found to be within 6.3–810 μg/L. *us, it can be concluded that this method can be used as an accurate tool for the rapid analysis of sotolon, since the early stages of its formation up to long ageing periods.
- Is sotolon relevant to the aroma of Madeira Wine blends?Publication . Gaspar, João M.; Freitas, Ana I.; Zhao, Qianzhu; Leça, João M.; Pereira, Vanda; Marques, José C.Madeira wine (MW) oxidative aging results in the formation of several key aromas. Little is still known about their odor relevance to the aroma of the most commercialized MWs. This report presents an in-depth study of the odor impact of sotolon in MW blends. First, its odor perception was estimated in MWs according to ASTM E679, testing different 3-year-old (3-yo) commercial blends. The odor relevance of sotolon in the aroma of 3-, 5-, and 10-yo commercial blends (89 MWs) was then appraised by calculating its Odor Activity Value (OAV), after determining its content by RP-HPLC-MS/MS. The sotolon odor perception in MW was as low as 23 µg/L, although it was found that little differences in the wine matrix influenced its perception. OAVs varied between 0.1 and 22, increasing with the blend age. Considering that 16% of the OAVs are higher than 10 (mostly ≥ 10-yo), sotolon was found to be a key contributor to the overall aroma MW blends.