Abstract:
:Wine models with or without a dearomatised and lyophilized red wine extract containing a young red aroma base (control) plus one vector with one or several aroma compounds (unsaturated-aldehydes, saturated-aldehydes, benzaldehyde, isoamyl-alcohol, methoxypyrazines and (Z)-1,5-octadien-3-one) were prepared. Models were spiked with increasing amounts of acetaldehyde whose headspace concentrations were controlled. Odour and nasal chemesthesic properties were assessed by a trained sensory panel. Results confirm the contribution of the different players, notably isoamyl-alcohol, (Z)-1,5-octadien-3-one, benzaldehyde and methoxypyrazines, to wine aroma and tactile nasal characteristics and demonstrate that acetaldehyde levels play an outstanding role in their modulation. At low levels, it can play positive roles in some specific aromatic contexts, while at higher levels, enhance the negative effects associated to the generic presence of other aldehydes (saturated, unsaturated and Strecker aldehydes) by enhancing "green vegetable" notes and "itching" character and the "burning" effects linked to high levels of isoamyl alcohol.
journal_name
Food Chemjournal_title
Food chemistryauthors
Arias-Pérez I,Sáenz-Navajas MP,de-la-Fuente-Blanco A,Ferreira V,Escudero Adoi
10.1016/j.foodchem.2021.130081keywords:
["(E)-2-nonenal (PubChem CID: 5283335)","(E,E)-2,4-decadienal (PubChem CID: 5283349)","(E,Z)-2,6-nonadienal (PubChem CID: 643731)","(Z)-1,5-octadien-3-one (PubChem CID: 6429343)","2-Isobutyl-3-methoxypyrazine (PubChem CID: 32594)","2-Isopropyl-3-methoxypyrazine (PubChem CID: 33166)","Acetaldehyde","Acetaldehyde (PubChem CID: 177)","Benzaldehyde (PubChem CID: 240)","Chemesthesis","Green vegetable note","Isoamyl alcohol (PubChem CID: 31260)","Nonanal (PubChem CID: 31289)","Oxidation","Sensory analysis","Wine aroma"]subject
Has Abstractpub_date
2021-11-01 00:00:00pages
130081eissn
0308-8146issn
1873-7072pii
S0308-8146(21)01087-6journal_volume
361pub_type
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