Characterization of key-aroma compounds of botrytized wines, influence of grape botrytization

Botrytized wines (BW) are famous for their distinctive, complex aromas. To date, only a few studies have analysed the volatile compounds involved in their typical flavours. In this paper, GC–O was applied to BW and dry white wines (DW) made from the same grape varieties to characterize the main odorants responsible for their sensory differences. Surprisingly, only two odorous zones, with grapefruit or curry nuances, were apparently specific to BW. However, GC–AEDA revealed important differences in the FD values between BW and DW, making it possible to screen potent odorants of BW, such as 3-mercaptohexan-1-ol, homofuraneol®, furaneol®, sotolon, methional, and phenylacetaldehyde. GC–MS quantification of homofuraneol®, furaneol®, norfuraneol®, phenylacetaldehyde, and methional in 14 BW, mostly at levels above their perception thresholds, confirmed their contribution to the aroma of BW. Increased concentrations of some of these odorants in BW were shown to be associated with grape botrytization, partially through the desiccation process.