Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
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.
| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Elsevier
2016-05-15
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| Subjects: | Damascenone, Fusel alcohols, Furaneol, Odour mixtures, Suppression effects, Reconstituted wines, Aroma interactions, |
| Online Access: | http://hdl.handle.net/10261/146609 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 |
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