Identification and quantification of geosmin, an earthy odorant contaminating wines

Musty, earthy odors are highly detrimental to the aromatic quality of wines . A characteristic aroma of freshly tilled earth, damp cellar was studied i n some red and white wines of different origins. The extraction and purific ation of the wines marked by this odor have shown after analysis by gas chr omatography-olfactometry a unique strong odorous zone having the same odor as the one perceived at tasting. The compound responsible for this odorous zone was identified by gas chromatography-mass spectrometry as geosmin (tra ns-1,10-dimethyl-trans-9-decalol), which possesses a distinctive earthy odo r. Geosmin may be present in wines at levels higher than the racemic geosmi n olfactory perception threshold, thus suggesting its contribution to their off-aroma. Moreover, the presence of this compound in juice taken from fre shly crushed grapes suggests that microorganisms that develop on the grapes may contribute to the presence of this compound in wines.