Identification of some characteristic aroma compounds in noble rotted grape berries and Aszu wines from Tokaj by GC-MS

The present work compares volatile aroma components identified in dry base wines, young Aszu wines and noble rotted (aszu) grape berries from Tokaj wine district in Hungary. Volatile components were determined by GC-MS, for sample preparation liquid-liquid extraction was used. The greatest differences between the volatile components of Aszu and dry base wines were found in monoterpene alcohols, hydroxy-, oxo- and dicarboxylic acid esters and lactones. Aszu wines contained lower relative amounts of terpene alcohols, while hydroxy-, oxo- and dicarboxylic acid ester and lactone concentrations were found higher. Some lactones detected only in the Aszu wines were found in the noble rotted grape berries, too, so these compounds can play an important role in the unique and characteristic Aszu aroma.