Flavour Science

The content of 3-alkyl-2-methoxypyrazines was analyzed in a representative set of Spanish red wines in order to ascertain the importance of these compounds in such wines. Furthermore, the aromatic relevance of these compounds and its relationship with concentration values have been studied. Very low levels of the analytes were found in the whole set of wines: none of them had concentrations higher than 10ng/L, with Rioja wines having the lower concentrations. Significant correlation with vegetable aromas and anticorrelation with fruity aromas was found for 3-isobutyl-2-methoxypyrazine.