Flavour Science: Chapter 62. Key Odorants of Jura Flor-Sherry Wines: Strong Analogy with Gueuze Beers

The analogy of “yellow wine” flavors with some Gueuze beers led us to compare their aroma profiles. Two different extractions were applied on three wines and two beers. By using GC-olfactometry (the AEDA method) and GC-MS, four oxidation-derived odorants (sotolon, abhexon, dihydrodehydro-β-ionone, and 4-hydroxy-7,8-dihydro-β-ionone) were evidenced in both matrixes. Isovaleric acid, 4-ethylguaiacol, and several oak ageing-derived compounds were also evidenced in both matrixes.