Impact of ethanol on the perception of wine odorant mixtures
Le Berre, Elodie, Atanasova, Boriana, Langlois, Dominique, Etiévant, Patrick, and Thomas-Danguin, Thierry (2007) Impact of ethanol on the perception of wine odorant mixtures. Food Quality and Preference, 18 (6). pp. 901-908.
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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.
|Item Type:||Article (Refereed Research - C1)|
|Keywords:||wine; odorant discrimination; mixture; ethanol; preceptual interactions|
|FoR Codes:||03 CHEMICAL SCIENCES > 0301 Analytical Chemistry > 030106 Quality Assurance, Chemometrics, Traceability and Metrological Chemistry @ 100%|
|SEO Codes:||82 PLANT PRODUCTION AND PLANT PRIMARY PRODUCTS > 8299 Other Plant Production and Plant Primary Products > 829999 Plant Production and Plant Primary Products not elsewhere classified @ 50%|
86 MANUFACTURING > 8601 Processed Food Products and Beverages (excl. Dairy Products) > 860102 Beverages (excl. Fruit Juices) @ 25%
82 PLANT PRODUCTION AND PLANT PRIMARY PRODUCTS > 8206 Harvesting and Packing of Plant Products > 820602 Fresh Fruits and Vegetables (Post Harvest) @ 25%
|Deposited On:||01 Sep 2009 10:15|
|Last Modified:||18 Oct 2013 00:28|
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