Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution

• Published in: Journal of agricultural and food chemistry Vol. 61; no. 36; pp. 8504 - 8513
• Main Authors: Lytra, Georgia, Tempere, Sophie, Le Floch, Alexandra, de Revel, Gilles, Barbe, Jean-Christophe
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 11.09.2013
• Subjects: acetates; Acetates - analysis; Adult; alcohols; Biological and medical sciences; blackberries; Chemical and Process Engineering; chemical structure; Chromatography, Gas - methods; Engineering Sciences; Esters - analysis; Esters - chemistry; Female; Fermented food industries; Food engineering; Food industries; Fruit - chemistry; Fundamental and applied biological sciences. Psychology; Humans; Life Sciences; Male; Odorants - analysis; odors; Perception; red wines; Smell; synergism; Wine - analysis; Wines and vinegars; perceptive interactions; aromatic reconstitutions; aroma enhancer; esters; fruity mixtures; Interaction; Red wine; Mixture; Alcoholic beverage; Ester; Models; Reconstitution; Aroma; Solution; esters; fruity mixtures; perceptive interactions; aromatic reconstitutions; aroma enhancer
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf4018405

Our study focused on the impact of 12 red wine esters, in complex mixtures, on the perception of fruity aromas. Aromatic reconstructions were prepared in dilute alcohol solution at the average concentrations found in red wines, using pure commercial products. The impact of ethyl propanoate, ethyl-3-hydroxybutanoate, butyl acetate, and 2-methylpropyl acetate was detected by omission tests, although they were present at subthreshold concentrations in the fruity mixture. The “olfactory threshold” of the fruity pool, consisting of all of the esters excluding ethyl propanoate, ethyl-3-hydroxybutanoate, butyl acetate, or 2-methylpropyl acetate was calculated in two different matrices: dilute alcohol solution and dilute alcohol solution supplemented with each of the four compounds mentioned above. The presence of ethyl-3-hydroxybutanoate and 2-methylpropyl acetate in the mixture led to a significant decrease in the olfactory threshold of the fruity pool, demonstrating their synergistic effect in increasing the overall intensity. Sensory profiles revealed that besides ethyl-3-hydroxybutanoate, the omission of each of these compounds had a significant attenuating effect on blackberry and fresh-fruit aroma intensity. These compounds with similar chemical structures participate, both quantitatively and qualitatively, in modulating fruity aromas and, specifically, naturally enhancing blackberry and fresh-fruit aromas.