On the effects of higher alcohols on red wine aroma

被引：122

作者：

de-la-Fuente-Blanco, Arancha ^{[1
]}

Saenz-Navajas, Maria-Pilar ^{[1
]}

Ferreira, Vicente ^{[1
]}

机构：

[1] Univ Zaragoza, Dept Analyt Chem, UNIZAR CITA, LAAE,ICVV,UR CSIC GR, C Pedro Cerbuna 12, E-50009 Zaragoza, Spain

来源：

FOOD CHEMISTRY | 2016年 / 210卷

关键词：

Aroma interactions; Suppression; Enhancement; Fruitiness; Woody; Animal; Quality; QUALITY; FERMENTATION; CHARACTER; CONSUMERS; EXPERTS; ESTERS;

D O I：

10.1016/j.foodchem.2016.04.021

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This work aims to assess the aromatic sensory contribution of the four most relevant wine higher alcohols (isobutanol, isoamyl alcohol, methionol and beta-phenylethanol) on red wine aroma. The four alcohols were added at two levels of concentration, within the natural range of occurrence, to eight different wine models (WM), close reconstitutions of red wines differing in levels of fruity (F), woody (W), animal (A) or humidity (H) notes. Samples were submitted to discriminant and descriptive sensory analysis. Results showed that the contribution of methionol and beta-phenylethanol to wine aroma was negligible and confirmed the sensory importance of the pair isobutanol-isoamyl alcohol. Sensory effects were only evident in WM containing intense aromas, demonstrating a strong dependence on the aromatic context. Higher alcohols significantly suppress strawberry/lactic/red fruity, coconut/wood/vanilla and humidity/TCA notes, but not the leather/animal/ink note. The spirit/alcoholic/solvent character generated by higher alcohols has been shown to be wine dependent. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：107 / 114

页数：8

共 50 条

[1] Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution
[J]. Barbe, Jean-Christophe (jean-christophe.barbe@agro-bordeaux.fr), 1600, American Chemical Society (63):
[2] Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution
Cameleyre, Margaux
Lytra, Georgia
Tempere, Sophie
Barbe, Jean-Christophe
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2015, 63 (44) : 9777 - 9788
[3] Wine secondary aroma: understanding yeast production of higher alcohols
Gonzalez, Ramon
Morales, Pilar
[J]. MICROBIAL BIOTECHNOLOGY, 2017, 10 (06): : 1449 - 1450
[4] On higher alcohols in wine
Sehovic, Durdica
Tominac, Vlatka Petravic
Maric, Vladimir
[J]. PERIODICUM BIOLOGORUM, 2007, 109 (02) : 205 - 217
[5] Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging
Cordente, Antonio G.
Espinase Nandorfy, Damian
Solomon, Mark
Schulkin, Alex
Kolouchova, Radka
Francis, Ian Leigh
Schmidt, Simon A.
[J]. MOLECULES, 2021, 26 (16):
[6] Levels of higher alcohols inducing aroma changes and modulating experts' preferences in wine model solutions
De-La-Fuente-Blanco, A.
Saenz-Navajas, M. -P.
Ferreira, V.
[J]. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 2017, 23 (02) : 162 - 169
[7] Correction to Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution (vol 63, pg 9777, 2015)
Cameleyre, Margaux
Lytra, Georgia
Tempere, Sophie
Barbe, Jean-Christophe
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2016, 64 (05) : 1221 - 1222
[8] The aroma of red wine is modified by the form of the wine glass.
Hüttenbrink, KB
Schmidt, C
Delwiche, JF
Hummel, T
[J]. LARYNGO-RHINO-OTOLOGIE, 2001, 80 (02) : 96 - 100
[9] Esters and higher alcohols regulation to enhance wine fruity aroma based on oxidation-reduction potential
Qu, Jianing
Chen, Xiaomin
Wang, Xinru
He, Shuang
Tao, Yongsheng
Abc, Guojie Jin
[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 200
[10] Effects of different vinifications on aroma components of wild Vitis quinquangularis red wine
College of Etiology, Northwest Agriculture and Forestry University, Yangling 712100, China
[J]. Nongye Gongcheng Xuebao, 2007, 9 (246-250):

← 1 2 3 4 5 →