Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

卷:199

Ferreira, Vicente ; Saenz-Navajas, Maria-Pilar ; Campo, Eva ; Herrero, Paula ; de la Fuente, Arancha ; Fernandez-Zurbano, Purificacion

Univ Zaragoza

关键词: Odour mixtures;    Aroma interactions;    Reconstituted wines;    Suppression effects;    Furaneol;    Damascenone;    Fusel alcohols;   

DOI  :  10.1016/j.foodchem.2015.12.048

学科分类：食品科学和技术

【 摘 要 】

This work aims at assessing the aromatic sensory dimensions linked to 6 common wine aroma vectors (N, norisoprenoids; A, branched acids; F, enolones; E, branched ethyl esters; L, fusel alcohols, M, wood compounds) varying in their natural range of occurrence. Wine models were built by adding the vectors at two levels (fractional factorial design 2(VI)) to a de-aromatised aged red wine. Twenty other different models were evaluated by descriptive analysis. Red, black and dried fruits and woody notes were satisfactorily reproduced. Individual vectors explained just 15% of the sensory space, mostly dependent on perceptual interactions. N influences dried and black fruits and suppresses red fruits. A suppresses black fruits and enhances red and dried fruits. F exerts a major role on red fruits. E suppresses dried fruits and modulates black fruits. L is revealed as a strong suppressor of red fruits and particularly of woody notes. (C) 2015 Elsevier Ltd. All rights reserved.