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

被引：67

作者：

Ferreira, Vicente ^{[1
]}

Saenz-Navajas, Maria-Pilar ^{[1
]}

Campo, Eva ^{[1
]}

Herrero, Paula ^{[1
]}

de la Fuente, Arancha ^{[1
]}

Fernandez-Zurbano, Purificacion ^{[2
]}

机构：

[1] Univ Zaragoza, Dept Analyt Chem, LAAE, Inst Agroalimentario Aragon IA2,Fac Sci, E-50009 Zaragoza, Spain

[2] Univ La Rioja, Dept Chem, ICVV, UR,CSIC,GR, Madre Dios 51, Logrono 26006, La Rioja, Spain

来源：

FOOD CHEMISTRY | 2016年 / 199卷

关键词：

Odour mixtures; Aroma interactions; Reconstituted wines; Suppression effects; Furaneol; Damascenone; Fusel alcohols; DIFFERENT PRICE CATEGORIES; EXPERT QUALITY JUDGMENTS; PERCEPTUAL INTERACTIONS; CHEMICAL-COMPOSITION; MODEL SOLUTION; FRUITY ESTERS; ODOR MIXTURES; WHITE WINES; WOODY NOTES; IMPACT;

D O I：

10.1016/j.foodchem.2015.12.048

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：447 / 456

页数：10

共 33 条

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