Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

•Sensory analysis carried out on semi-synthetic aroma models closely resembling wine.•Four important wine aroma nuances were well reproduced.•Interactions between vectors account for most aroma properties.•Strong suppression effect of fusel alcohols on ‘red fruit’ and ‘woody’.•Major impact of furane...

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Published inFood chemistry Vol. 199; pp. 447 - 456
Main Authors Ferreira, Vicente, Sáenz-Navajas, María-Pilar, Campo, Eva, Herrero, Paula, de la Fuente, Arancha, Fernández-Zurbano, Purificación
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 15.05.2016
Subjects
Aroma interactions
Damascenone
Fruit - chemistry
Furaneol
Fusel alcohols
Gas Chromatography-Mass Spectrometry - methods
Humans
Norisoprenoids - analysis
Odorants - analysis
Odour mixtures
Reconstituted wines
Suppression effects
Vitaceae
Wine - analysis
Fusel alcohols
Odour mixtures
Reconstituted wines
Suppression effects
Damascenone
Aroma interactions
Furaneol
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Summary:•Sensory analysis carried out on semi-synthetic aroma models closely resembling wine.•Four important wine aroma nuances were well reproduced.•Interactions between vectors account for most aroma properties.•Strong suppression effect of fusel alcohols on ‘red fruit’ and ‘woody’.•Major impact of furaneol on ‘red fruit’. 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 2VI) 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.
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.12.048