Search results for "Methional"
showing 2 items of 2 documents
Oxidation in wine: Does expertise influence the perception?
2019
International audience; Wines can develop off-odours that depreciate their quality. Among them, oxidation is one of the most prevalent. The main objective of this work was to study the perception of wine oxidation through the categorization of oxidized wines perceived as not-faulty/faulty depending on the expertise of participants. For this purpose, one white wine and one red wine were spiked with three volatile oxidation compounds (acetaldehyde, phenylacetaldehyde and methional) in order to recreate twelve levels of oxidation in a controlled way. Samples were submitted to orthonasal tasting for being categorized by wine experts and novices and coupled to a free description task. Results de…
Concept Matching Technique for Assessing importance of Volatile Compounds for Cheddar Cheese Aroma
1994
Many volatile compounds have been identified in Cheddar cheese, but the importance of each compound for the characteristic Cheddar aroma is unknown. We screened 15 compounds for importance for Cheddar cheese aroma using a factorial design. The resulting mixtures were judged by a concept matching technique. The most important compounds for Cheddar cheese aroma were butyric acid, diacetyl and methional. A three-way factorial experiment was used to find their optimum concentrations. The optimum mixtures were compared to several Cheddar and non-Cheddar cheeses. Partial agreement was found between the mixtures and the Cheddar cheese concept. They were as Cheddar-like as some true Cheddar cheeses.