On the effects of higher alcohols on red wine aroma

被引：136
作者：
de-la-Fuente-Blanco, Arancha [1 ]
Saenz-Navajas, Maria-Pilar [1 ]
Ferreira, Vicente [1 ]
机构：
[1] Univ Zaragoza, Dept Analyt Chem, UNIZAR CITA, LAAE,ICVV,UR CSIC GR, C Pedro Cerbuna 12, E-50009 Zaragoza, Spain
来源：
FOOD CHEMISTRY | 2016年 / 210卷
关键词：
Aroma interactions; Suppression; Enhancement; Fruitiness; Woody; Animal; Quality; QUALITY; FERMENTATION; CHARACTER; CONSUMERS; EXPERTS; ESTERS;
D O I：
10.1016/j.foodchem.2016.04.021
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This work aims to assess the aromatic sensory contribution of the four most relevant wine higher alcohols (isobutanol, isoamyl alcohol, methionol and beta-phenylethanol) on red wine aroma. The four alcohols were added at two levels of concentration, within the natural range of occurrence, to eight different wine models (WM), close reconstitutions of red wines differing in levels of fruity (F), woody (W), animal (A) or humidity (H) notes. Samples were submitted to discriminant and descriptive sensory analysis. Results showed that the contribution of methionol and beta-phenylethanol to wine aroma was negligible and confirmed the sensory importance of the pair isobutanol-isoamyl alcohol. Sensory effects were only evident in WM containing intense aromas, demonstrating a strong dependence on the aromatic context. Higher alcohols significantly suppress strawberry/lactic/red fruity, coconut/wood/vanilla and humidity/TCA notes, but not the leather/animal/ink note. The spirit/alcoholic/solvent character generated by higher alcohols has been shown to be wine dependent. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：107 / 114
页数：8
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