Identification of some characteristic aroma compounds in noble rotted grape berries and aszú wines from Tokaj by gc-ms

The present work compares volatile aroma components identified in dry base wines, young Aszú wines and noble rotted (aszú) 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 Aszú and dry base wines were found in monoterpene alcohols, hydroxy-, oxo- and dicarboxylic acid esters and lactones. Aszú 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 Aszú wines were found in the noble rotted grape berries, too, so these compounds can play an important role in the unique and characteristic Aszú aroma.