Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines

•(R)-Massoia lactone has been identified in must and red wines marked by cooked/dried fruit aromas.•Detection thresholds: 10µg/L and 11µg/L in must and wine model solution.•Concentrations ranged from non-detectable levels to 68µg/L in must marked by dried fruit aromas.•(R)-Massoia lactone is reduced during alcoholic fermentation to(R)-δ-decalactone. Organic extracts of musts and red wines marked by dried fruit and cooked fruit aromas were analyzed by gas chromatography coupled to olfactometry and mass spectrometry. Thanks to this analytical approach we identified a fragrant lactone corresponding to an odorant zone reminiscent of coconut and dried figs as 5,6-dihydro-6-pentyl-2H-pyran-2-one (C10 massoia lactone). Using chiral GC–GC–MS, we show that only the (R)-C10 massoia lactone is found in musts and wines. Its detection thresholds were 10µg/L and 11µg/L in must and wine model solution, respectively. In Merlot and Cabernet Sauvignon musts marked by dried fruit flavors from overripe grapes, its concentration reached 68µg/L. In contrast, in wines marked by these flavors, it never exceeded 20µg/L. We show that (R)-C10 massoia lactone is reduced to (R)-δ-decalactone during alcoholic fermentation. In addition, we underline the contribution of temperature during the growing season on its level in old red wines.