FORSCHUNG__36 HOW CHEMISTRY HELPS TO STUDY WINE AROMA Joint research between the Hochschule Geisenheim University and Taras Shevchenko National University of Kyiv (Ukraine) is a successful example of an interdisciplinary cooperation in the fields of wine sciences and chemistry Hundreds and hundreds of volatile aroma compounds have been identified in wine. However, not all of these compounds can be always perceived in wines. To understand the impact of volatile compounds on the wine aroma composition, it is necessary to study their concentrations in wines and the sensory aroma thres- holds. At the same time, these scientific investigations cannot be done without pure samples of aroma compounds, which are usually synthesized by chemists. The joint research between the Hochschule Geisenheim University and Taras Shev- chenko National University of Kyiv (Ukraine) is a successful example of such interdi- sciplinary cooperation in the fields of wine sciences and chemistry. The teamwork of the German scientific group (Dr. Andrii Tarasov, Prof. Dr. Doris Rauhut, Prof. Dr. Rainer Jung) with Ukrainian colleagues (Dr. Alexey Dobrydnev, Prof. Dr. Yulian Volovenko) started in 2016 from a project devoted to the synthesis and study of 1,1,6trimet- hyl-1,2-dihydronaphthalene (TDN). This interesting substance gives the controver- sial kerosene aroma to many Riesling wines. The first visits of Dr. Alexey Dobrydnev to Geisenheim University were supported by the Gesellschaft zur Förderung der Hochschule Geisenheim (GFHG) foundation, which allowed establishing a good basis for the team- work. Later this led to the joint scientific publications [1-3] and applications for further research projects in subsequent years. Among them are synthesis and study of Vitispirane, precursors of grape varie- tal thiols and other wine components. These inves- tigations received support from the DAAD Leonhard- Euler-Program in 2017-2018 and 20192020. Current- ly we are continuing to work together on the deute- rated wine aroma compounds in order to improve the accuracy of wine analysis. An article by Dr. Andrii Tarasov © Dr. Andrii Tarasov Dr. Alexey Dobrydnev © Dr. Andrii Kysil References: • Tarasov, A., Giuliani, N., Dobrydnev, A., Schuessler, C., Volovenko, Y., Rauhut, D., Jung, R. (2020) 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling Wine. Foods, 9, 606. • Dobrydnev, A., Tarasov, A., Müller, N., Volovenko, Y., Rauhut, D., Jung, R. (2020) An optimized method for synthesis and purification of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN). MethodsX, 7, 100768. • Tarasov, A., Giuliani, N., Dobrydnev, A., Müller, N., Volovenko, Y., Rauhut, D., Jung, R. (2019) Absorption of 1,1,6-trimethyl-1,2-dihydronapht- halene (TDN) from wine by bottle closures. European Food Research and Technology, 245 (11), 2343–2351.