Sauvignon blanc Cultivar Aroma - A Review

Abstract

This is a review with 39 references that focuses particularly on the methoxypyrazines but also includes 4-methyl-4-mercaptopentan-2-one, monoterpenes, C13-norisoprenoids and C6-alcohols and aldehydes. Aspects considered include their biosynthesis, occurrence, and aroma contribution. For monoterpenes and C13-norisoprenoids, the role of glycosidically-bound precursors is considered, both in terms of structural studies of released components and their potential to influence aroma. Factors that influence methoxypyrazine concentration are reviewed. (M.S. Allen, Wagga Wagga) [Z 146