METHYL ANTHRANILATE AS AN AROMA CONSTITUENT OF AMERICAN WINE
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 57–59, January 1977
How to Cite
NELSON, R. R., ACREE, T. E., LEE, C. Y. and BUTTS, R. M. (1977), METHYL ANTHRANILATE AS AN AROMA CONSTITUENT OF AMERICAN WINE. Journal of Food Science, 42: 57–59. doi: 10.1111/j.1365-2621.1977.tb01217.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 6/2/76; revised 7/9/76; accepted 7/16/76.
The level of methyl anthraniiate was determined in several wines of native American varieties and of related hybrids. In order to evaluate its contribution to the “foxy” aroma that is often associated with these wines, sensory analyses were conducted to estimate the threshold of methyl anthraniiate in wines and to compare its concentration with the perception of “foxiness.” The gas chromatographic analysis reveals that the level of methyl anthranilate varies widely among grape varieties. Not ail wines termed “foxy” exhibit high levels of this compound. Methyl anthraniiate may be an important aroma constituent in a few native varieties but the characteristic “foxy” flavor is not solely due to its presence.