Wine aroma vectors and sensory attributes
This chapter deals with the odorants naturally contained in wine responsible for its specific aroma nuances and for a large fraction of its flavor. First, some basic concepts related to the global sensory perception and to the outstanding role played by olfaction will be summarized. Second, the limitations of the Odor Activity Value (OAV) concept to interpret the role played by aroma chemicals in the overall perception will also be addressed. Following, the two major concepts used to understand wine aroma, the wine buffer and the aroma vectors, are defined and their properties discussed. The 35 aroma vectors forming the core of the wine aroma perception are classified into 10 sensory categories and are further described, summarizing the present knowledge about the roles played in the sensory notes of different wines. Finally, the different perceptual integration processes which form the aroma vectors leading to the final sensory perception are discussed.
| Main Authors: | , , |
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| Other Authors: | |
| Format: | capítulo de libro biblioteca |
| Published: |
Elsevier
2022
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| Subjects: | Odorants, Odors, Sensobolome, Sensory perception, Fruitiness, QualityInteraction, Suppression, Modeling, Perceptual integration, |
| Online Access: | http://hdl.handle.net/10261/284126 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100011033 |
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