Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines

被引：9

作者：

Garcia, Luca ^{[1
]}

Perrin, Cedrine ^{[1
]}

Nolleau, Valerie ^{[1
]}

Godet, Teddy ^{[1
]}

Farines, Vincent ^{[1
]}

Garcia, Francois ^{[1
]}

Caille, Soline ^{[1
]}

Saucier, Cedric ^{[1
]}

机构：

[1] Univ Montpellier, SPO, INRAE, Inst Agro, F-34000 Montpellier, France

来源：

FOODS | 2022年 / 11卷 / 12期

关键词：

acetaldehyde; red wine; Syrah; sensory analysis; polyphenol; PRODUCTS; AROMA; ANTHOCYANINS; MECHANISMS; OXYGEN;

D O I：

10.3390/foods11121693

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Two experimental Syrah red wines with different polyphenol contents were used to study the impact of acetaldehyde addition on olfactory perception. Free acetaldehyde levels were measured in red wine by Head Space-Gas Chromatography-Mass Spectrometry (HS-GC-MS) to determine the acetaldehyde combination levels for those wines. Significant differences were observed for both sensory threshold and acetaldehyde combination for the wines. A descriptive sensory analysis of the wines was then performed by using a trained panel and a Hierarchical-Check-All-That-Apply (HCATA) analysis of the wines with or without acetaldehyde addition. The results show that classical cited sensory descriptors for acetaldehyde (overripe apple and oxidized apple) varied significantly between the control wines and those with acetaldehyde addition. Non-acetaldehyde related descriptors (fresh vegetable, fresh flowers, cocoa, and meat juice) were also significantly impacted in the samples with increasing acetaldehyde additions. This suggests possible interactions between acetaldehyde and other volatile compounds that can create antagonistic or synergistic effects between the molecules or at the olfactory receptor level.

引用

页数：15

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