期刊
FOOD CHEMISTRY
卷 307, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125553
关键词
Fruity; Isointensity; Aroma integration; Odour quality; OAV; Subthreshold; Aroma enhancement; Aroma suppression
资金
- Spanish Ministry of Economy and Competitiveness (MINECO) [AGL2014-59840, AGL2017-87373-C3-1-R]
- MINECO [JCI-2015-23444]
Aroma contribution of individual esters has been studied in complex mixtures mimicking red wine models. A mixture containing 14 ethyl esters at concentrations found in wine (V1) was prepared and kept as reference. Isointense and qualitatively similar aroma vectors with a reduced number of esters (V2-V7) were prepared. Those vectors were introduced in two reconstituted wines to assess whether simpler vectors could replace V1 without compromising wine quality. In the simpler young wine model, V1 could be replaced by a vector containing just 3 odorants (ethyl 2-methylbutyrate, ethyl butyrate and hexanoate). In the oaky model, a vector containing just ethyl 2-methylbutyrate (V7) could replace V1 without any discernible sensory change. Results also reveal that sub- or perithreshold odorants play outstanding roles on the overall odour intensity of the mixture and that aroma simplification concomitantly implies an increase in the amount of odorant required to keep the intensity of the aroma vector.
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