Journal
FOOD CHEMISTRY
Volume 199, Issue -, Pages 447-456Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.12.048
Keywords
Odour mixtures; Aroma interactions; Reconstituted wines; Suppression effects; Furaneol; Damascenone; Fusel alcohols
Funding
- Spanish MINECO [AGL2010-22355, AGL2014-59840]
- MINECO
- Diputacion General de Aragon [T53]
- Fondo Social Europeo
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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.
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