6533b825fe1ef96bd1282027

RESEARCH PRODUCT

Impact of ethanol on the perception of wine odorant mixtures

Dominique LangloisThierry Thomas-danguinBoriana AtanasovaPatrick EtiévantElodie Le BerreElodie Le Berre

subject

030309 nutrition & dieteticsmedia_common.quotation_subjectAroma of wineIsoamyl acetateAlcoholPERCEPTUAL INTERACTIONS03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyPerceptionETHANOL[SDV.IDA]Life Sciences [q-bio]/Food engineeringFood sciencemedia_commonWine0303 health sciencesNutrition and DieteticsEthanolMIXTUREmusculoskeletal neural and ocular physiologyWINEfood and beverages04 agricultural and veterinary sciences040401 food sciencechemistryOdorODORpsychological phenomena and processesFood Science

description

International audience; Several studies have focused on perceptual interactions in binary odor mixtures, but few on more complex mixtures. The aroma of wine is an example of a complex odor mixture. Our aim was to assess the impact of ethanol on the perception of mixtures of Woody (whiskey lactone) and Fruity (isoamyl acetate) odorants commonly found, physico-chemically and perceptually, in wine. Physico-chemically, reduced whiskey lactone volatility was observed in hydro-alcoholic solutions. Perceptually, a synergy effect by the Woody on the Fruity odor was observed in aqueous solutions, which disappeared with the addition of ethanol. Conversely, the Woody odor was masked in both aqueous and dilute alcohol solutions. In addition, mixed Woody and Fruity odors were found to mask the so-called Alcohol odor. These results underline the importance of perceptual interactions in the perception of wine bouquet.

yearjournalcountryeditionlanguage
2007-09-01Food Quality and Preference
https://doi.org/10.1016/j.foodqual.2007.02.004