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On the effects of higher alcohols on red wine aroma

AutorDe-La-Fuente-Blanco, Arancha; Sáenz-Navajas, María-Pilar; Ferreira, Vicente
Palabras claveSuppression
Aroma interactions
Fecha de publicación1-nov-2016
CitaciónFood Chemistry 210: 107-114 (2016)
ResumenThis work aims to assess the aromatic sensory contribution of the four most relevant wine higher alcohols (isobutanol, isoamyl alcohol, methionol and β-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 β-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.
Versión del editorhttp://doi.org/10.1016/j.foodchem.2016.04.021
Identificadoresissn: 0308-8146
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