Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models
The present study analyses the sensory effects associated with the interactions between different woody aroma compositions and a simple fruity ester vector in red wines. The semi-synthetic wine models contained a fixed aroma composition, the dearomatised non-volatile fraction of red wine and 21 different combinations of ethyl 2-methylbutyrate (fruity vector) plus 1 out of 3 woody aroma compositions (woody vectors) at 3 possible levels of concentration each. Woody vectors imitated a highly toasted American oak (HAO—elevated levels of whiskylactones and furaneol), a highly toasted French oak (HFO—low levels of whiskylactone and vanillin levels, high levels of eugenol and guaiacol) and a medium toasted French oak (MFO—low levels of whiskylactones, eugenol, guaiacol and furaneol and high levels of vanilla). Models were sensorily assessed by a sorting task and by descriptive analysis. The increase in woody notes causes a concomitant decrease in fruity notes by a competitive perceptual interaction. HAO models are richest in coconut and woody notes and poorest in fruity notes, while HFO models keep strawberry and apple notes. At certain specific fruity-woody vector ratios, particularly in the MFO model, blackcurrant notes emerge, which can be considered a creative perceptual interaction.
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Format: | artículo biblioteca |
Language: | English |
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International Viticulture and Enology Society
2023-01-01
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Subjects: | Black fruit, Ethyl 2-methylbutyrate, New odours, Oak aroma, Odour competition, Red fruit, Sensory notes, |
Online Access: | http://hdl.handle.net/10261/347831 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 https://api.elsevier.com/content/abstract/scopus_id/85166164835 |
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dig-icvv-es-10261-3478312024-05-20T20:39:21Z Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models De-La-Fuente-Blanco, Arancha Sáenz-Navajas, María-Pilar Ballester, Jordi Franco-Luesma, Ernesto Valentin, Dominique Ferreira, Vicente Ministerio de Economía y Competitividad (España) Agencia Estatal de Investigación (España) Ministerio de Ciencia, Innovación y Universidades (España) Diputación General de Aragón European Commission Consejo Superior de Investigaciones Científicas (España) Black fruit Ethyl 2-methylbutyrate New odours Oak aroma Odour competition Red fruit Sensory notes The present study analyses the sensory effects associated with the interactions between different woody aroma compositions and a simple fruity ester vector in red wines. The semi-synthetic wine models contained a fixed aroma composition, the dearomatised non-volatile fraction of red wine and 21 different combinations of ethyl 2-methylbutyrate (fruity vector) plus 1 out of 3 woody aroma compositions (woody vectors) at 3 possible levels of concentration each. Woody vectors imitated a highly toasted American oak (HAO—elevated levels of whiskylactones and furaneol), a highly toasted French oak (HFO—low levels of whiskylactone and vanillin levels, high levels of eugenol and guaiacol) and a medium toasted French oak (MFO—low levels of whiskylactones, eugenol, guaiacol and furaneol and high levels of vanilla). Models were sensorily assessed by a sorting task and by descriptive analysis. The increase in woody notes causes a concomitant decrease in fruity notes by a competitive perceptual interaction. HAO models are richest in coconut and woody notes and poorest in fruity notes, while HFO models keep strawberry and apple notes. At certain specific fruity-woody vector ratios, particularly in the MFO model, blackcurrant notes emerge, which can be considered a creative perceptual interaction. The study was funded by the Ministerio de Economía y Competitividad of Spain (MINECO) (project AGL2017-87373-C3-1-R). LAAE acknowledges the continuous support of Diputación General de Aragón (T29) and the European Social Fund. A.F.B. acknowledges Campus Iberus for her Erasmus+ fellowship. MPSN acknowledges the Spanish National Research Agency, the Ministry of Science, Innovation, and Universities and the European Social Fund for her postdoctoral fellowship: Ramón y Cajal Program (RYC2019-027995-I/AEI/10.13039/501100011033). Peer reviewed 2024-02-21T11:00:06Z 2024-02-21T11:00:06Z 2023-01-01 artículo http://purl.org/coar/resource_type/c_6501 OENO One 57(2): (2023) 2494-1271 http://hdl.handle.net/10261/347831 10.20870/oeno-one.2023.57.2.7089 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 2-s2.0-85166164835 https://api.elsevier.com/content/abstract/scopus_id/85166164835 en #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-87373-C3-1-R/ES/FRACCIONES FENOLICAS Y AROMATICAS (FFAS) DE UVAS Y VINOS. CARACTERIZACION, MODELIZACION Y PREDICCION DE SU POTENCIAL ENOLOGICO, VARIABILIDAD NATURAL Y PLASTICIDAD TECNOLOGICA/ info:eu-repo/grantAgreement/AEI//RYC2019-027995-I Publisher's version The underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.20870/oeno-one.2023.57.2.7089 https://doi.org/10.20870/oeno-one.2023.57.2.7089 Sí open application/pdf International Viticulture and Enology Society |
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Black fruit Ethyl 2-methylbutyrate New odours Oak aroma Odour competition Red fruit Sensory notes Black fruit Ethyl 2-methylbutyrate New odours Oak aroma Odour competition Red fruit Sensory notes |
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Black fruit Ethyl 2-methylbutyrate New odours Oak aroma Odour competition Red fruit Sensory notes Black fruit Ethyl 2-methylbutyrate New odours Oak aroma Odour competition Red fruit Sensory notes De-La-Fuente-Blanco, Arancha Sáenz-Navajas, María-Pilar Ballester, Jordi Franco-Luesma, Ernesto Valentin, Dominique Ferreira, Vicente Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models |
description |
The present study analyses the sensory effects associated with the interactions between different woody aroma compositions and a simple fruity ester vector in red wines. The semi-synthetic wine models contained a fixed aroma composition, the dearomatised non-volatile fraction of red wine and 21 different combinations of ethyl 2-methylbutyrate (fruity vector) plus 1 out of 3 woody aroma compositions (woody vectors) at 3 possible levels of concentration each. Woody vectors imitated a highly toasted American oak (HAO—elevated levels of whiskylactones and furaneol), a highly toasted French oak (HFO—low levels of whiskylactone and vanillin levels, high levels of eugenol and guaiacol) and a medium toasted French oak (MFO—low levels of whiskylactones, eugenol, guaiacol and furaneol and high levels of vanilla). Models were sensorily assessed by a sorting task and by descriptive analysis. The increase in woody notes causes a concomitant decrease in fruity notes by a competitive perceptual interaction. HAO models are richest in coconut and woody notes and poorest in fruity notes, while HFO models keep strawberry and apple notes. At certain specific fruity-woody vector ratios, particularly in the MFO model, blackcurrant notes emerge, which can be considered a creative perceptual interaction. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) De-La-Fuente-Blanco, Arancha Sáenz-Navajas, María-Pilar Ballester, Jordi Franco-Luesma, Ernesto Valentin, Dominique Ferreira, Vicente |
format |
artículo |
topic_facet |
Black fruit Ethyl 2-methylbutyrate New odours Oak aroma Odour competition Red fruit Sensory notes |
author |
De-La-Fuente-Blanco, Arancha Sáenz-Navajas, María-Pilar Ballester, Jordi Franco-Luesma, Ernesto Valentin, Dominique Ferreira, Vicente |
author_sort |
De-La-Fuente-Blanco, Arancha |
title |
Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models |
title_short |
Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models |
title_full |
Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models |
title_fullStr |
Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models |
title_full_unstemmed |
Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models |
title_sort |
sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models |
publisher |
International Viticulture and Enology Society |
publishDate |
2023-01-01 |
url |
http://hdl.handle.net/10261/347831 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 https://api.elsevier.com/content/abstract/scopus_id/85166164835 |
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