Page 52 - FoodFocusThailand No.241 May 2026

SMART PRODUCTION

A great example of primary aromas can be found in Tertiary Flavor Compounds:
Tequila, the famous spirit from Mexico made from the agave The Influence of Aging and Time
plant. Agave contains specific flavor compounds, including Lastly, tertiary flavor compounds develop during aging and
terpenes and hexanal that impart vegetable and green herb maturation. These compounds arise from various chemical
aromas, as well as β-damascenone, eugenol, pyrazines, reactions that occur during the post-fermentation stage,
and furans that contribute herbal, peppery, and roasty notes. which varies significantly among different types of beverages.
Consequently, the characteristic nosing profile of unaged The contrast between Sauvignon Blanc white wine and
100 percent de agave Blanco tequila features distinct taste Cognac clearly illustrates this point.
notes of green bell pepper, black pepper, olive, and root The production of Cognac requires distillation followed
vegetables. by oak barrel aging for a minimum of two years, labeled as
This profile differs significantly from the primary aromas V.S., or Very Special. Longer aging periods result in different
of grapes. For instance, Sauvignon Blanc, a popular grape grades, such as V.S.O.P. (Very Superior Old Pale) for at
variety for white wine, is known for containing precursors to least four years and X.O. (Extra Old) for at least ten years.
flavor compounds like volatile thiols or mercaptans, which Over these extended periods, several chemical reactions
impart tropical fruit aromas like grapefruit and passion fruit, occur with the oak. The degradation of lignin gives vanillin,
and methoxypyrazines, which provide green vegetable providing a vanilla flavor; the initial toasting of the barrel
aromas. wood introduces furfural or 5-methylfurfural, giving caramel
Furthermore, different varieties of the same raw material or toasted bread flavors; the re-esterification of acids and
can yield significantly different aromatic profiles. Cognac, alcohols forms the rancio compound group, contributing
despite being a distilled white wine, is primarily made from leather aromas; and slow oxidation transforms fresh fruit
the Ugni Blanc grape. Compared to Sauvignon Blanc, aromas into notes of candied fruit, fruit jam, or dried fruit.
Ugni Blanc has high acidity and a relatively neutral aroma. Conversely, Sauvignon Blanc white wine is rarely matured
However, it contains specific aroma precursors—terpenes in oak. It is typically aged in stainless steel tanks to preserve
and norisoprenoids—that eventually contribute to the raisin the freshness of its tropical fruit notes. Here, the primary
and floral violet notes characteristic of Cognac. chemical changes occur slowly during bottle aging, such as
In the raw grape, these compounds exist in complex the condensation of fermentation precursors into sotolon,
forms that do not readily express these flavors. It is the heat which imparts a honey-like flavor, or acetals, which create
and acidic conditions during distillation that release these complex sweet fruit flavors.
terpenes and norisoprenoids into their free forms, unlocking Ultimately, tracing the pathway of these compounds
their distinct dried fruit and floral flavors. reveals that crafting alcoholic beverages is much more than
a traditional art form. It is a captivating scientific journey that
Secondary Flavor Compounds: transforms simple raw materials into a vast array of complex
Effects of Fermentation in Alcoholic Beverages sensory profiles, offering a deeper appreciation for the unique
Secondary flavor compounds emerge during the fermentation characteristics found in every glass.
step. As yeast consumes sugar, it produces not only ethanol
and carbon dioxide but also a wide array of flavor compounds.
In wine production, these secondary compounds often
constitute the majority of the alcoholic beverage’s flavor More Information Service Info C008
profile.
Returning to Sauvignon Blanc, during fermentation,
S. cerevisiae produces an enzyme called carbon-sulfur
lyase. This enzyme breaks the chemical bonds in precursor เอกสารอ้างอิง / References
molecules, releasing the volatile thiols that contribute to Awad, P., Athès, V., Decloux, M. E., Ferrari, G., Snakkers, G.,
Raguenaud, P., & Giampaoli, P. (2017). Evolution of volatile
tropical fruit flavors and aromas. compounds during the distillation of cognac spirit. Journal of
Another notable example is rum, a spirit made from agricultural and food chemistry, 65(35), 7736-7748.
sugarcane juice or molasses (a byproduct of the sugar Huang, X., & Cadwallader, K. R. (2023). A critical review of the flavor
industry). To produce rum, the base material is diluted with chemistry of tequila. Chemistry of Alcoholic Beverages, 1-36.
water and mixed with yeast to initiate fermentation, after Jacques, K. A., Lyons, T. P., & Kelsall, D. R. (2003). The alcohol
which the liquid is distilled. Unaged Jamaican white rum, textbook: a reference for the beverage, fuel and industrial alcohol
made from molasses, is renowned for its intense ester industries. 4 Edition, Nottingham university press.
th
compounds from the fermentation step, such as ethyl Kosseva, M. R., Joshi, V. K., & Panesar, P. S. (2016). Science and
butyrate, which provides pineapple-like flavors, and ethyl technology of fruit wine production. Academic Press.
caproate, which offers apple- or banana-like flavors. Miller, G. H. (2019). Whisky science. Cham, Switzerland: Springer.
Because of this profound impact, screening and Ribéreau-Gayon, P., Glories, Y., Maujean, A., & Dubourdieu, D. (2021).
developing yeast strains with enhanced fermentation Handbook of Enology, volume 2: The chemistry of wine stabilization
nd
capabilities or the ability to produce specific flavor compounds and treatments. 2 Edition, John Wiley & Sons.
is an extensive area of research within the alcoholic beverage Romano, P., Ciani, M., & Fleet, G. H. (2019). Yeasts in the Production
industry. of Wine. New York, NY, USA: Springer.

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