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...
Saved in:
| Published in | Food chemistry Vol. 199; pp. 447 - 456 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
England
Elsevier Ltd
15.05.2016
|
| Subjects | |
| Online Access | Get full text |
Cover
Loading…
| Abstract | •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. |
|---|---|
| AbstractList | 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 super(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. 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. •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. |
| Author | Campo, Eva Herrero, Paula de la Fuente, Arancha Ferreira, Vicente Sáenz-Navajas, María-Pilar Fernández-Zurbano, Purificación |
| Author_xml | – sequence: 1 givenname: Vicente orcidid: 0000-0002-4353-2483 surname: Ferreira fullname: Ferreira, Vicente email: vferre@unizar.es organization: Laboratorio de Análisis del Aroma y Enología (LAAE), Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain – sequence: 2 givenname: María-Pilar surname: Sáenz-Navajas fullname: Sáenz-Navajas, María-Pilar organization: Laboratorio de Análisis del Aroma y Enología (LAAE), Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain – sequence: 3 givenname: Eva surname: Campo fullname: Campo, Eva organization: Laboratorio de Análisis del Aroma y Enología (LAAE), Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain – sequence: 4 givenname: Paula surname: Herrero fullname: Herrero, Paula organization: Laboratorio de Análisis del Aroma y Enología (LAAE), Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain – sequence: 5 givenname: Arancha orcidid: 0000-0002-4093-900X surname: de la Fuente fullname: de la Fuente, Arancha organization: Laboratorio de Análisis del Aroma y Enología (LAAE), Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain – sequence: 6 givenname: Purificación surname: Fernández-Zurbano fullname: Fernández-Zurbano, Purificación organization: Department of Chemistry, Universidad de La Rioja, Instituto de Ciencias de la Vid y el Vino, ICVV (UR-CSIC-GR), Madre de Dios 51, 26006 Logroño, La Rioja, Spain |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/26775994$$D View this record in MEDLINE/PubMed |
| BookMark | eNqNkT1v2zAQhonAQWMn_QsBxy5SjpT4oa2F0bQFAnRIsoagqBNCwyJdUkrif18Zdrqm093wvHfA-6zIIsSAhFwzKBkwebMp-xg794xDyYGJkvESan1GlkyrqlCg-IIsoQJdaFbLC7LKeQMAM6s_kQsulRJNUy_J0z2GHNOe-jBism70MWTa4viKGGj2b9TFYYiB2hQHS1_QjTFlim-7rfWB9nFKdDhsCTv66gOewDDZ4DBfkfPebjN-Ps1L8nj7_WH9s7j7_ePX-ttd4epKj0WDthfK9Y1otIXetq3qVScqJhFky5m0vJOqqVHKmgtZ2YZVWIGQLYLWwKpL8uV4d5finwnzaAafHW63NmCcsmFKaqG44PJ_UGiYYBpmVB5Rl2LOCXuzS36waW8YmIMGszHvGsxBg2HczBrm4PXpx9QO2P2Lvfc-A1-PAM6lvHhMJjuPc2OdT3PFpov-ox9_AUk_nn0 |
| CitedBy_id | crossref_primary_10_3390_biom9090466 crossref_primary_10_1002_jsfa_9104 crossref_primary_10_1016_j_lwt_2021_111781 crossref_primary_10_1016_j_foodchem_2019_125553 crossref_primary_10_3934_mbe_2023908 crossref_primary_10_1021_acs_jafc_0c00583 crossref_primary_10_1021_acs_jafc_0c04200 crossref_primary_10_1016_j_foodchem_2023_136881 crossref_primary_10_1016_j_tifs_2021_06_053 crossref_primary_10_1016_j_foodchem_2017_06_123 crossref_primary_10_1016_j_foodchem_2023_135451 crossref_primary_10_1007_s13580_019_00197_7 crossref_primary_10_1016_j_foodres_2019_108878 crossref_primary_10_1111_jfpp_15361 crossref_primary_10_1016_j_foodchem_2023_138226 crossref_primary_10_1111_1750_3841_15061 crossref_primary_10_1007_s00217_021_03791_1 crossref_primary_10_3390_app13042165 crossref_primary_10_1016_j_foodres_2024_114733 crossref_primary_10_3390_molecules28104228 crossref_primary_10_1016_j_foodchem_2022_134849 crossref_primary_10_3390_molecules22071045 crossref_primary_10_1021_acs_jafc_2c07475 crossref_primary_10_1111_joss_12489 crossref_primary_10_1016_j_foodchem_2017_03_036 crossref_primary_10_1016_j_foodchem_2018_10_040 crossref_primary_10_1016_j_foodchem_2022_132991 crossref_primary_10_1021_acs_jafc_8b04062 crossref_primary_10_1016_j_foodres_2020_108986 crossref_primary_10_1016_j_foodchem_2021_129781 crossref_primary_10_1016_j_foodres_2018_01_018 crossref_primary_10_1021_acs_jafc_1c01958 crossref_primary_10_1016_j_lwt_2018_05_048 crossref_primary_10_11002_kjfp_2018_25_5_491 crossref_primary_10_1021_acs_jafc_7b05343 crossref_primary_10_1002_ffj_3376 crossref_primary_10_1016_j_foodchem_2018_02_115 crossref_primary_10_1080_10408398_2024_2354526 crossref_primary_10_1007_s11694_022_01304_6 crossref_primary_10_1111_ajgw_12273 crossref_primary_10_1021_acs_jafc_6b05265 crossref_primary_10_1093_femsyr_foad010 crossref_primary_10_3390_foods9010105 crossref_primary_10_1016_j_fm_2018_11_008 crossref_primary_10_1007_s00217_017_2857_7 crossref_primary_10_1016_j_heliyon_2023_e12862 crossref_primary_10_3390_molecules25020272 crossref_primary_10_1016_j_foodchem_2020_127335 |
| Cites_doi | 10.5344/ajev.1978.29.1.1 10.1093/chemse/bji016 10.1016/j.foodqual.2007.04.003 10.1021/jf1048657 10.1021/jf101095a 10.1021/jf302918q 10.1021/jf803325v 10.1021/jf070120r 10.1111/j.1755-0238.2008.00010.x 10.1111/ajgw.12133 10.1002/ffj.2090 10.1111/j.1755-0238.2005.tb00283.x 10.1021/acs.jafc.5b03489 10.1021/jf4018405 10.1111/j.1755-0238.2012.00195.x 10.1111/j.1755-0238.2009.00069.x 10.1021/jf2050685 10.1002/ffj.1474 10.1016/j.foodqual.2007.02.004 10.1002/ffj.2730100610 10.1093/chemse/27.8.747 10.1016/j.foodres.2013.09.048 10.1111/j.1745-459X.2006.00061.x 10.1016/j.foodqual.2010.06.008 10.1021/jf904377p 10.5344/ajev.2010.61.1.15 10.1016/j.foodqual.2004.10.004 10.1016/j.foodchem.2010.01.061 10.1111/j.1755-0238.2010.00115.x |
| ContentType | Journal Article |
| Copyright | 2015 Elsevier Ltd Copyright © 2015 Elsevier Ltd. All rights reserved. |
| Copyright_xml | – notice: 2015 Elsevier Ltd – notice: Copyright © 2015 Elsevier Ltd. All rights reserved. |
| DBID | CGR CUY CVF ECM EIF NPM AAYXX CITATION 7X8 7QR 8FD FR3 P64 |
| DOI | 10.1016/j.foodchem.2015.12.048 |
| DatabaseName | Medline MEDLINE MEDLINE (Ovid) MEDLINE MEDLINE PubMed CrossRef MEDLINE - Academic Chemoreception Abstracts Technology Research Database Engineering Research Database Biotechnology and BioEngineering Abstracts |
| DatabaseTitle | MEDLINE Medline Complete MEDLINE with Full Text PubMed MEDLINE (Ovid) CrossRef MEDLINE - Academic Chemoreception Abstracts Engineering Research Database Technology Research Database Biotechnology and BioEngineering Abstracts |
| DatabaseTitleList | Chemoreception Abstracts MEDLINE MEDLINE - Academic |
| Database_xml | – sequence: 1 dbid: NPM name: PubMed url: https://proxy.k.utb.cz/login?url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed sourceTypes: Index Database – sequence: 2 dbid: EIF name: MEDLINE url: https://proxy.k.utb.cz/login?url=https://www.webofscience.com/wos/medline/basic-search sourceTypes: Index Database |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Economics Chemistry Diet & Clinical Nutrition |
| EISSN | 1873-7072 |
| EndPage | 456 |
| ExternalDocumentID | 10_1016_j_foodchem_2015_12_048 26775994 S0308814615303265 |
| Genre | Research Support, Non-U.S. Gov't Journal Article |
| GroupedDBID | --- --K --M .~1 0R~ 1B1 1RT 1~. 1~5 4.4 457 4G. 5GY 5VS 7-5 71M 8P~ 9JM 9JN AABNK AABVA AACTN AAEDT AAEDW AAIAV AAIKC AAIKJ AAKOC AALRI AAMNW AAOAW AAQFI AARLI AATLK AAXUO ABFNM ABFRF ABGRD ABGSF ABJNI ABMAC ABUDA ABYKQ ACDAQ ACGFO ACGFS ACIUM ACRLP ADBBV ADECG ADEZE ADQTV ADUVX AEBSH AEFWE AEHWI AEKER AENEX AEQOU AFKWA AFTJW AFXIZ AFZHZ AGHFR AGUBO AGYEJ AHHHB AIEXJ AIKHN AITUG AJBFU AJOXV AJSZI ALMA_UNASSIGNED_HOLDINGS AMFUW AMRAJ AXJTR BKOJK BLXMC CBWCG CS3 DOVZS DU5 EBS EFJIC EFLBG EJD EO8 EO9 EP2 EP3 F5P FDB FIRID FLBIZ FNPLU FYGXN G-Q GBLVA IHE J1W K-O KOM KZ1 LW9 M41 MO0 N9A O-L O9- OAUVE OZT P-8 P-9 P2P PC. Q38 RIG ROL RPZ SAB SCC SDF SDG SDP SES SPC SPCBC SSA SSK SSU SSZ T5K WH7 ~G- ~KM AAHBH AAXKI AKRWK CGR CUY CVF ECM EIF NPM 29H 53G AALCJ AAQXK AAYJJ AAYXX ABXDB ACNNM ADMUD AFJKZ AGRDE AI. ASPBG AVWKF AZFZN CITATION FEDTE FGOYB G-2 HLV HVGLF HZ~ R2- SCB SEW VH1 WUQ Y6R 7X8 7QR 8FD FR3 P64 |
| ID | FETCH-LOGICAL-c438t-9eaf57cf9598a0fabb7f7d5316e06b216a2d6794e6642563a913e3056be088013 |
| IEDL.DBID | AIKHN |
| ISSN | 0308-8146 |
| IngestDate | Fri Oct 25 03:45:59 EDT 2024 Fri Oct 25 06:17:36 EDT 2024 Thu Sep 26 17:23:20 EDT 2024 Sat Sep 28 08:04:26 EDT 2024 Fri Feb 23 02:24:40 EST 2024 |
| IsPeerReviewed | true |
| IsScholarly | true |
| Keywords | Fusel alcohols Odour mixtures Reconstituted wines Suppression effects Damascenone Aroma interactions Furaneol |
| Language | English |
| License | Copyright © 2015 Elsevier Ltd. All rights reserved. |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-c438t-9eaf57cf9598a0fabb7f7d5316e06b216a2d6794e6642563a913e3056be088013 |
| Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
| ORCID | 0000-0002-4093-900X 0000-0002-4353-2483 |
| PMID | 26775994 |
| PQID | 1760915180 |
| PQPubID | 23479 |
| PageCount | 10 |
| ParticipantIDs | proquest_miscellaneous_1768572526 proquest_miscellaneous_1760915180 crossref_primary_10_1016_j_foodchem_2015_12_048 pubmed_primary_26775994 elsevier_sciencedirect_doi_10_1016_j_foodchem_2015_12_048 |
| PublicationCentury | 2000 |
| PublicationDate | 2016-05-15 |
| PublicationDateYYYYMMDD | 2016-05-15 |
| PublicationDate_xml | – month: 05 year: 2016 text: 2016-05-15 day: 15 |
| PublicationDecade | 2010 |
| PublicationPlace | England |
| PublicationPlace_xml | – name: England |
| PublicationTitle | Food chemistry |
| PublicationTitleAlternate | Food Chem |
| PublicationYear | 2016 |
| Publisher | Elsevier Ltd |
| Publisher_xml | – name: Elsevier Ltd |
| References | Parr, Heatherbell, White (b0110) 2002; 27 Langlois, Ballester, Campo, Dacremont, Peyron (b0065) 2010; 61 Pineau, Barbe, Van Leeuwen, Dubourdieu (b0115) 2007; 55 Darriet, Tominaga, Lavigne, Boidron, Dubourdieu (b0045) 1995; 10 Francis, Newton (b0060) 2005; 11 Mateo-Vivaracho, Zapata, Cacho, Ferreira (b0095) 2010; 58 Mueller, Osidacz, Francis, Lockshin (b0105) 2010; 21 Sáenz-Navajas, Gonzalez-Hernandez, Campo, Fernández-Zurbano, Ferreira (b0145) 2012; 18 Atanasova, Thomas-Danguin, Langlois, Nicklaus, Chabanet, Etievant (b0010) 2005; 16 Campo, Do, Ferreira, Valentin (b0025) 2008; 14 Coetzee, Brand, Emerton, Jacobson, Silva Ferreira, du Toit (b0040) 2015; 21 San Juan, Cacho, Ferreira, Escudero (b0150) 2012; 60 Lytra, Tempere, Le Floch, de Revel, Barbe (b0085) 2013; 61 San Juan, Ferreira, Cacho, Escudero (b0155) 2011; 59 Saenz-Navajas, Campo, Fernandez-Zurbano, Valentin, Ferreira (b0135) 2010; 121 Ferreira (b0050) 2012; 27 Lytra, Tempere, de Revel, Barbe (b0080) 2012; 60 Sáenz-Navajas, Ballester, Pêcher, Peyron, Valentin (b0125) 2013; 54 Varela, Gambaro (b0170) 2006; 21 Pineau, Barbe, Van Leeuwen, Dubourdieu (b0120) 2009; 57 Charters, Pettigrew (b0035) 2007; 18 San-Juan, Ferreira, Cacho, Escudero (b0160) 2011; 59 Lattey, Bramley, Francis (b0070) 2010; 16 Lytra, Tempere, Zhang, Marchand, de Revel, Barbe (b0090) 2014; 48 Moskowitz, Barbe (b0100) 1977; 1 Selfridge, Amerine (b0165) 1978; 29 Saenz-Navajas, Campo, Cullere, Fernandez-Zurbano, Valentin, Ferreira (b0130) 2010; 58 Atanasova, Thomas-Danguin, Langlois, Nicklaus, Etievant (b0015) 2004; 19 Bisgaard (b0020) 1988 . Ferreira, V., Escudero, A., Campo, E., & Cacho, J. (2008). The chemical foundations of wine aroma – A role game aiming at wine quality, personality and varietal expression. In R. b. e. a. (Ed.) Saenz-Navajas, Fernandez-Zurbano, Martin-Lopez, Ferreira (b0140) 2011; 17 Atanasova, Thomas-Danguin, Chabanet, Langlois, Nicklaus, Etievant (b0005) 2005; 30 Le Berre, Atanasova, Langlois, Etievant, Thomas-Danguin (b0075) 2007; 18 Carmeleyre, Lytra, Tempere, Barbe (b0030) 2015; 63 Sáenz-Navajas (10.1016/j.foodchem.2015.12.048_b0145) 2012; 18 Parr (10.1016/j.foodchem.2015.12.048_b0110) 2002; 27 Atanasova (10.1016/j.foodchem.2015.12.048_b0005) 2005; 30 Darriet (10.1016/j.foodchem.2015.12.048_b0045) 1995; 10 Ferreira (10.1016/j.foodchem.2015.12.048_b0050) 2012; 27 Francis (10.1016/j.foodchem.2015.12.048_b0060) 2005; 11 Moskowitz (10.1016/j.foodchem.2015.12.048_b0100) 1977; 1 Saenz-Navajas (10.1016/j.foodchem.2015.12.048_b0130) 2010; 58 Le Berre (10.1016/j.foodchem.2015.12.048_b0075) 2007; 18 Mueller (10.1016/j.foodchem.2015.12.048_b0105) 2010; 21 Lytra (10.1016/j.foodchem.2015.12.048_b0080) 2012; 60 Lattey (10.1016/j.foodchem.2015.12.048_b0070) 2010; 16 San-Juan (10.1016/j.foodchem.2015.12.048_b0160) 2011; 59 Varela (10.1016/j.foodchem.2015.12.048_b0170) 2006; 21 Langlois (10.1016/j.foodchem.2015.12.048_b0065) 2010; 61 Atanasova (10.1016/j.foodchem.2015.12.048_b0015) 2004; 19 Mateo-Vivaracho (10.1016/j.foodchem.2015.12.048_b0095) 2010; 58 Saenz-Navajas (10.1016/j.foodchem.2015.12.048_b0135) 2010; 121 Lytra (10.1016/j.foodchem.2015.12.048_b0090) 2014; 48 Atanasova (10.1016/j.foodchem.2015.12.048_b0010) 2005; 16 Carmeleyre (10.1016/j.foodchem.2015.12.048_b0030) 2015; 63 Coetzee (10.1016/j.foodchem.2015.12.048_b0040) 2015; 21 San Juan (10.1016/j.foodchem.2015.12.048_b0150) 2012; 60 Bisgaard (10.1016/j.foodchem.2015.12.048_b0020) 1988 10.1016/j.foodchem.2015.12.048_b0055 Saenz-Navajas (10.1016/j.foodchem.2015.12.048_b0140) 2011; 17 Lytra (10.1016/j.foodchem.2015.12.048_b0085) 2013; 61 Campo (10.1016/j.foodchem.2015.12.048_b0025) 2008; 14 Charters (10.1016/j.foodchem.2015.12.048_b0035) 2007; 18 Sáenz-Navajas (10.1016/j.foodchem.2015.12.048_b0125) 2013; 54 Selfridge (10.1016/j.foodchem.2015.12.048_b0165) 1978; 29 Pineau (10.1016/j.foodchem.2015.12.048_b0120) 2009; 57 Pineau (10.1016/j.foodchem.2015.12.048_b0115) 2007; 55 San Juan (10.1016/j.foodchem.2015.12.048_b0155) 2011; 59 |
| References_xml | – volume: 21 start-page: 741 year: 2010 end-page: 754 ident: b0105 article-title: Combining discrete choice and informed sensory testing in a two-stage process: Can it predict wine market share? publication-title: Food Quality and Preference contributor: fullname: Lockshin – volume: 18 start-page: 997 year: 2007 end-page: 1007 ident: b0035 article-title: The dimensions of wine quality publication-title: Food Quality and Preference contributor: fullname: Pettigrew – volume: 1 start-page: 212 year: 1977 end-page: 226 ident: b0100 article-title: Profiling of odor components and their mixtures publication-title: Sensory Processes contributor: fullname: Barbe – volume: 58 start-page: 10184 year: 2010 end-page: 10194 ident: b0095 article-title: Analysis, occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Ferreira – volume: 54 start-page: 1506 year: 2013 end-page: 1518 ident: b0125 article-title: Sensory drivers of intrinsic quality of red wines. Effect of culture and level of expertise publication-title: Food Research International contributor: fullname: Valentin – volume: 21 start-page: 203 year: 2006 end-page: 217 ident: b0170 article-title: Sensory descriptive analysis of Uruguayan Tannat wine: Correlation to quality assessment publication-title: Journal of Sensory Studies contributor: fullname: Gambaro – volume: 17 start-page: 9 year: 2011 end-page: 19 ident: b0140 article-title: Sensory properties of premium Spanish red wines and their implication in wine quality perception publication-title: Australian Journal of Grape and Wine Research contributor: fullname: Ferreira – volume: 18 start-page: 901 year: 2007 end-page: 908 ident: b0075 article-title: Impact of ethanol on the perception of wine odorant mixtures publication-title: Food Quality and Preference contributor: fullname: Thomas-Danguin – volume: 60 start-page: 5045 year: 2012 end-page: 5056 ident: b0150 article-title: Aroma chemical composition of red wines from different price categories and its relationship to quality publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Escudero – volume: 29 start-page: 1 year: 1978 end-page: 6 ident: b0165 article-title: Odor thresholds and interactions of ethyl-acetate and diacetyl in an artificial wine medium publication-title: American Journal of Enology and Viticulture contributor: fullname: Amerine – volume: 121 start-page: 1139 year: 2010 end-page: 1149 ident: b0135 article-title: An assessment of the effects of wine volatiles on the perception of taste and astringency in wine publication-title: Food Chemistry contributor: fullname: Ferreira – volume: 10 start-page: 385 year: 1995 end-page: 392 ident: b0045 article-title: Identification of a powerful aromatic component of publication-title: Flavour and Fragrance Journal contributor: fullname: Dubourdieu – volume: 60 start-page: 12260 year: 2012 end-page: 12269 ident: b0080 article-title: Impact of perceptive interactions on red wine fruity aroma publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Barbe – volume: 21 start-page: 179 year: 2015 end-page: 188 ident: b0040 article-title: Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds publication-title: Australian Journal of Grape and Wine Research contributor: fullname: du Toit – volume: 11 start-page: 114 year: 2005 end-page: 126 ident: b0060 article-title: Deterining wine aroma from compositional data publication-title: Australian Journal of Grape and Wine Research contributor: fullname: Newton – volume: 48 start-page: 75 year: 2014 end-page: 85 ident: b0090 article-title: Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution publication-title: Journal International Des Sciences De La Vigne Et Du Vin contributor: fullname: Barbe – volume: 61 start-page: 8504 year: 2013 end-page: 8513 ident: b0085 article-title: Study of sensory interactions among red wine fruity esters in a model solution publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Barbe – volume: 63 start-page: 9777 year: 2015 end-page: 9788 ident: b0030 article-title: Olfactory impact of higher alcohols on red wine fruity ester aroma expression in model solution publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Barbe – volume: 27 start-page: 124 year: 2012 end-page: 140 ident: b0050 article-title: Revisiting psychophysical work on the quantitative and qualitative odour properties of simple odour mixtures: A flavour chemistry view. Part 1: Intensity and detectability. A review publication-title: Flavour and Fragrance Journal contributor: fullname: Ferreira – volume: 19 start-page: 476 year: 2004 end-page: 482 ident: b0015 article-title: Perceptual interactions between fruity and woody notes of wine publication-title: Flavour and Fragrance Journal contributor: fullname: Etievant – volume: 14 start-page: 104 year: 2008 end-page: 115 ident: b0025 article-title: Aroma properties of young Spanish monovarietal white wines: A study using sorting task, list of terms and frequency of citation publication-title: Australian Journal of Grape and Wine Research contributor: fullname: Valentin – volume: 18 start-page: 268 year: 2012 end-page: 279 ident: b0145 article-title: Orthonasal aroma characteristics of Spanish red wines from different price categories and their relationship to expert quality judgements publication-title: Australian Journal of Grape and Wine Research contributor: fullname: Ferreira – volume: 16 start-page: 504 year: 2005 end-page: 510 ident: b0010 article-title: Perception of wine fruity and woody notes: Influence of peri-threshold odorants publication-title: Food Quality and Preference contributor: fullname: Etievant – volume: 58 start-page: 5574 year: 2010 end-page: 5585 ident: b0130 article-title: Effects of the nonvolatile matrix on the aroma perception of wine publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Ferreira – volume: 27 start-page: 747 year: 2002 end-page: 755 ident: b0110 article-title: Demystifying wine expertise: Olfactory threshold, perceptual skill and semantic memory in expert and novice wine judges publication-title: Chemical Senses contributor: fullname: White – volume: 16 start-page: 189 year: 2010 end-page: 202 ident: b0070 article-title: Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines publication-title: Australian Journal of Grape and Wine Research contributor: fullname: Francis – year: 1988 ident: b0020 article-title: A practical aid for experiments contributor: fullname: Bisgaard – volume: 59 start-page: 7916 year: 2011 end-page: 7924 ident: b0160 article-title: Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Escudero – volume: 30 start-page: 209 year: 2005 end-page: 217 ident: b0005 article-title: Perceptual interactions in odour mixtures: Odour quality in binary mixtures of woody and fruity wine odorants publication-title: Chemical Senses contributor: fullname: Etievant – volume: 61 start-page: 15 year: 2010 end-page: 22 ident: b0065 article-title: Combining olfactory and gustatory clues in the judgment of aging potential of red wine by wine professionals publication-title: American Journal of Enology and Viticulture contributor: fullname: Peyron – volume: 59 start-page: 7916 year: 2011 end-page: 7924 ident: b0155 article-title: Quality and aromatic sensory descriptors (mainly fresh and dried fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Escudero – volume: 57 start-page: 3702 year: 2009 end-page: 3708 ident: b0120 article-title: Examples of perceptive interactions involved in specific “red-“ and “black-berry” aromas in red wines publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Dubourdieu – volume: 55 start-page: 4103 year: 2007 end-page: 4108 ident: b0115 article-title: Which impact for publication-title: Journal Agriculture Food Chemistry contributor: fullname: Dubourdieu – volume: 29 start-page: 1 issue: 1 year: 1978 ident: 10.1016/j.foodchem.2015.12.048_b0165 article-title: Odor thresholds and interactions of ethyl-acetate and diacetyl in an artificial wine medium publication-title: American Journal of Enology and Viticulture doi: 10.5344/ajev.1978.29.1.1 contributor: fullname: Selfridge – volume: 30 start-page: 209 issue: 3 year: 2005 ident: 10.1016/j.foodchem.2015.12.048_b0005 article-title: Perceptual interactions in odour mixtures: Odour quality in binary mixtures of woody and fruity wine odorants publication-title: Chemical Senses doi: 10.1093/chemse/bji016 contributor: fullname: Atanasova – volume: 18 start-page: 997 issue: 7 year: 2007 ident: 10.1016/j.foodchem.2015.12.048_b0035 article-title: The dimensions of wine quality publication-title: Food Quality and Preference doi: 10.1016/j.foodqual.2007.04.003 contributor: fullname: Charters – volume: 59 start-page: 7916 issue: 14 year: 2011 ident: 10.1016/j.foodchem.2015.12.048_b0160 article-title: Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf1048657 contributor: fullname: San-Juan – volume: 58 start-page: 10184 issue: 18 year: 2010 ident: 10.1016/j.foodchem.2015.12.048_b0095 article-title: Analysis, occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf101095a contributor: fullname: Mateo-Vivaracho – volume: 1 start-page: 212 issue: 3 year: 1977 ident: 10.1016/j.foodchem.2015.12.048_b0100 article-title: Profiling of odor components and their mixtures publication-title: Sensory Processes contributor: fullname: Moskowitz – volume: 60 start-page: 12260 issue: 50 year: 2012 ident: 10.1016/j.foodchem.2015.12.048_b0080 article-title: Impact of perceptive interactions on red wine fruity aroma publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf302918q contributor: fullname: Lytra – volume: 57 start-page: 3702 issue: 9 year: 2009 ident: 10.1016/j.foodchem.2015.12.048_b0120 article-title: Examples of perceptive interactions involved in specific “red-“ and “black-berry” aromas in red wines publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf803325v contributor: fullname: Pineau – volume: 55 start-page: 4103 issue: 10 year: 2007 ident: 10.1016/j.foodchem.2015.12.048_b0115 article-title: Which impact for b-damascenone on red wines aroma? publication-title: Journal Agriculture Food Chemistry doi: 10.1021/jf070120r contributor: fullname: Pineau – volume: 14 start-page: 104 issue: 2 year: 2008 ident: 10.1016/j.foodchem.2015.12.048_b0025 article-title: Aroma properties of young Spanish monovarietal white wines: A study using sorting task, list of terms and frequency of citation publication-title: Australian Journal of Grape and Wine Research doi: 10.1111/j.1755-0238.2008.00010.x contributor: fullname: Campo – volume: 21 start-page: 179 issue: 2 year: 2015 ident: 10.1016/j.foodchem.2015.12.048_b0040 article-title: Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds publication-title: Australian Journal of Grape and Wine Research doi: 10.1111/ajgw.12133 contributor: fullname: Coetzee – volume: 27 start-page: 124 issue: 2 year: 2012 ident: 10.1016/j.foodchem.2015.12.048_b0050 article-title: Revisiting psychophysical work on the quantitative and qualitative odour properties of simple odour mixtures: A flavour chemistry view. Part 1: Intensity and detectability. A review publication-title: Flavour and Fragrance Journal doi: 10.1002/ffj.2090 contributor: fullname: Ferreira – volume: 11 start-page: 114 year: 2005 ident: 10.1016/j.foodchem.2015.12.048_b0060 article-title: Deterining wine aroma from compositional data publication-title: Australian Journal of Grape and Wine Research doi: 10.1111/j.1755-0238.2005.tb00283.x contributor: fullname: Francis – volume: 63 start-page: 9777 issue: 44 year: 2015 ident: 10.1016/j.foodchem.2015.12.048_b0030 article-title: Olfactory impact of higher alcohols on red wine fruity ester aroma expression in model solution publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/acs.jafc.5b03489 contributor: fullname: Carmeleyre – volume: 61 start-page: 8504 issue: 36 year: 2013 ident: 10.1016/j.foodchem.2015.12.048_b0085 article-title: Study of sensory interactions among red wine fruity esters in a model solution publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf4018405 contributor: fullname: Lytra – volume: 48 start-page: 75 issue: 1 year: 2014 ident: 10.1016/j.foodchem.2015.12.048_b0090 article-title: Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution publication-title: Journal International Des Sciences De La Vigne Et Du Vin contributor: fullname: Lytra – ident: 10.1016/j.foodchem.2015.12.048_b0055 – volume: 18 start-page: 268 issue: 3 year: 2012 ident: 10.1016/j.foodchem.2015.12.048_b0145 article-title: Orthonasal aroma characteristics of Spanish red wines from different price categories and their relationship to expert quality judgements publication-title: Australian Journal of Grape and Wine Research doi: 10.1111/j.1755-0238.2012.00195.x contributor: fullname: Sáenz-Navajas – volume: 16 start-page: 189 issue: 1 year: 2010 ident: 10.1016/j.foodchem.2015.12.048_b0070 article-title: Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines publication-title: Australian Journal of Grape and Wine Research doi: 10.1111/j.1755-0238.2009.00069.x contributor: fullname: Lattey – volume: 60 start-page: 5045 issue: 20 year: 2012 ident: 10.1016/j.foodchem.2015.12.048_b0150 article-title: Aroma chemical composition of red wines from different price categories and its relationship to quality publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf2050685 contributor: fullname: San Juan – year: 1988 ident: 10.1016/j.foodchem.2015.12.048_b0020 contributor: fullname: Bisgaard – volume: 19 start-page: 476 issue: 6 year: 2004 ident: 10.1016/j.foodchem.2015.12.048_b0015 article-title: Perceptual interactions between fruity and woody notes of wine publication-title: Flavour and Fragrance Journal doi: 10.1002/ffj.1474 contributor: fullname: Atanasova – volume: 59 start-page: 7916 issue: 14 year: 2011 ident: 10.1016/j.foodchem.2015.12.048_b0155 article-title: Quality and aromatic sensory descriptors (mainly fresh and dried fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf1048657 contributor: fullname: San Juan – volume: 18 start-page: 901 issue: 6 year: 2007 ident: 10.1016/j.foodchem.2015.12.048_b0075 article-title: Impact of ethanol on the perception of wine odorant mixtures publication-title: Food Quality and Preference doi: 10.1016/j.foodqual.2007.02.004 contributor: fullname: Le Berre – volume: 10 start-page: 385 issue: 6 year: 1995 ident: 10.1016/j.foodchem.2015.12.048_b0045 article-title: Identification of a powerful aromatic component of Vitis vinifera L. var. Sauvignon wines: 4-Mercapto-4-methylpentan-2-one publication-title: Flavour and Fragrance Journal doi: 10.1002/ffj.2730100610 contributor: fullname: Darriet – volume: 27 start-page: 747 issue: 8 year: 2002 ident: 10.1016/j.foodchem.2015.12.048_b0110 article-title: Demystifying wine expertise: Olfactory threshold, perceptual skill and semantic memory in expert and novice wine judges publication-title: Chemical Senses doi: 10.1093/chemse/27.8.747 contributor: fullname: Parr – volume: 54 start-page: 1506 issue: 2 year: 2013 ident: 10.1016/j.foodchem.2015.12.048_b0125 article-title: Sensory drivers of intrinsic quality of red wines. Effect of culture and level of expertise publication-title: Food Research International doi: 10.1016/j.foodres.2013.09.048 contributor: fullname: Sáenz-Navajas – volume: 21 start-page: 203 issue: 2 year: 2006 ident: 10.1016/j.foodchem.2015.12.048_b0170 article-title: Sensory descriptive analysis of Uruguayan Tannat wine: Correlation to quality assessment publication-title: Journal of Sensory Studies doi: 10.1111/j.1745-459X.2006.00061.x contributor: fullname: Varela – volume: 21 start-page: 741 issue: 7 year: 2010 ident: 10.1016/j.foodchem.2015.12.048_b0105 article-title: Combining discrete choice and informed sensory testing in a two-stage process: Can it predict wine market share? publication-title: Food Quality and Preference doi: 10.1016/j.foodqual.2010.06.008 contributor: fullname: Mueller – volume: 58 start-page: 5574 issue: 9 year: 2010 ident: 10.1016/j.foodchem.2015.12.048_b0130 article-title: Effects of the nonvolatile matrix on the aroma perception of wine publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf904377p contributor: fullname: Saenz-Navajas – volume: 61 start-page: 15 issue: 1 year: 2010 ident: 10.1016/j.foodchem.2015.12.048_b0065 article-title: Combining olfactory and gustatory clues in the judgment of aging potential of red wine by wine professionals publication-title: American Journal of Enology and Viticulture doi: 10.5344/ajev.2010.61.1.15 contributor: fullname: Langlois – volume: 16 start-page: 504 issue: 6 year: 2005 ident: 10.1016/j.foodchem.2015.12.048_b0010 article-title: Perception of wine fruity and woody notes: Influence of peri-threshold odorants publication-title: Food Quality and Preference doi: 10.1016/j.foodqual.2004.10.004 contributor: fullname: Atanasova – volume: 121 start-page: 1139 issue: 4 year: 2010 ident: 10.1016/j.foodchem.2015.12.048_b0135 article-title: An assessment of the effects of wine volatiles on the perception of taste and astringency in wine publication-title: Food Chemistry doi: 10.1016/j.foodchem.2010.01.061 contributor: fullname: Saenz-Navajas – volume: 17 start-page: 9 issue: 1 year: 2011 ident: 10.1016/j.foodchem.2015.12.048_b0140 article-title: Sensory properties of premium Spanish red wines and their implication in wine quality perception publication-title: Australian Journal of Grape and Wine Research doi: 10.1111/j.1755-0238.2010.00115.x contributor: fullname: Saenz-Navajas |
| SSID | ssj0002018 |
| Score | 2.480417 |
| Snippet | •Sensory analysis carried out on semi-synthetic aroma models closely resembling wine.•Four important wine aroma nuances were well reproduced.•Interactions... This work aims at assessing the aromatic sensory dimensions linked to 6 common wine aroma vectors (N, norisoprenoids; A, branched acids; F, enolones; E,... |
| SourceID | proquest crossref pubmed elsevier |
| SourceType | Aggregation Database Index Database Publisher |
| StartPage | 447 |
| SubjectTerms | 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 |
| Title | Sensory interactions between six common aroma vectors explain four main red wine aroma nuances |
| URI | https://dx.doi.org/10.1016/j.foodchem.2015.12.048 https://www.ncbi.nlm.nih.gov/pubmed/26775994 https://search.proquest.com/docview/1760915180 https://search.proquest.com/docview/1768572526 |
| Volume | 199 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1Lb9QwEB612wNcEJTX8qiMhLilmzjr17FaqBZW7IFS0ROWs7alVG2ySnZpe-G3M07iCiQeB055yJGs-cYzX8YzY4DXolBG0lwlzsoimVKbJYpLlXjpipTZVW58KE7-uOTz0-mHM3a2A7NYCxPSKgfb39v0zloPbyaDNCfrspychE4rIYCFazZFEsJ2YQ_dEZUj2Dt6v5gvbw0y-jjZbybILuL1U6Hw-aGva4viCUXpGesig-EooN_7qD9x0M4XHd-HewOJJEf9PB_Ajqv24c4snt22D-O3pduQN2To-nlBlrHpPo6LtcjtQ_h6gn-xdXNDQteIpq9xaMmQu0Xa8pqgXFBRiWnqS0O-dSH-lrjr9YUpK-JxIuQy3DXOkiskrMPAahuUqX0Ep8fvPs_myXDiQrKa5nKTKGc8EyuvmJIm9aYohBcWlyl3KS9oxg21HFew4_jbwnhuVAiiIocqHGKBbPIxjKq6ck-BrJTwjto0LUTYMhbSGkdzn3vkfCnzbAyTKGO97htr6Jhxdq4jKjqgojOqEZUxqAiF_kVFNFr_f377KmKnEYqwKWIqV29bnQmOlIllMv3rGMkEZZSP4UkP_O2cKReCKTV99h-zew538YmHpISMvYDRptm6l8h1NsUB7B5-zw4GjQ7Xxacvix_0mwAV |
| link.rule.ids | 315,783,787,4509,24128,27936,27937,45597,45691 |
| linkProvider | Elsevier |
| linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1LT9wwELYoHOilaumDbWnrSlVv6SbO-nVES9FSYC-AxKmWvbalIEhWyS7Qf99xYqNW6uPQW5Q40mi-mfHnsWeM0EdupBaklJmzwmQTYotMMiEzL5zJqV2U2ofi5NM5m11Mvl7Syw00TbUw4VhljP1DTO-jdXwzjtocL6tqfBY6rYQEFvhsDiSEPkJbwAYkeOfW_tHxbP4QkGGOE8NmgugzXj8VCl999k1jQT2hKL2gfWYwXAX0-znqTxy0n4sOn6InkUTi_UHOZ2jD1Ttoe5rubttBo4PKrfAnHLt-XuN5aroP41ItcvccfTuDVWzTfseha0Q71Dh0OJ7dwl11j0EvYKhYt82Nxrd9ir_D7n55rasaexAE34Sn1ll8B4Q1DqzXwZi6F-ji8Mv5dJbFGxeyxaQUq0w67SlfeEml0LnXxnDPLbgpczkzpGCaWAYe7BgsWygrtQxJVOBQxgEWwCZfos26qd0uwgvJvSM2zw0PW8ZcWO1I6UsPnC-nno7QOOlYLYfGGiqdOLtSCRUVUFEFUYDKCMkEhfrFRBRE_3_--yFhpwCKsCmia9esO1VwBpSJFiL_6xhBOaGEjdCrAfgHmQnjnEo5ef0f0r1H27Pz0xN1cjQ_foMewxcWDigUdA9trtq1ewu8Z2XeRbv-ASIfAGY |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Sensory+interactions+between+six+common+aroma+vectors+explain+four+main+red+wine+aroma+nuances&rft.jtitle=Food+chemistry&rft.au=Ferreira%2C+Vicente&rft.au=Saenz-Navajas%2C+Maria-Pilar&rft.au=Campo%2C+Eva&rft.au=Herrero%2C+Paula&rft.date=2016-05-15&rft.issn=0308-8146&rft.volume=199&rft.spage=447&rft.epage=456&rft_id=info:doi/10.1016%2Fj.foodchem.2015.12.048&rft.externalDBID=NO_FULL_TEXT |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0308-8146&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0308-8146&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0308-8146&client=summon |