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

AuthorsFerreira, Vicente; Sáenz-Navajas, María-Pilar; Campo, Eva; Herrero, Paula; De-La-Fuente-Blanco, Arancha; Fernández-Zurbano, Purificación
Fusel alcohols
Odour mixtures
Suppression effects
Reconstituted wines
Aroma interactions
Issue Date15-May-2016
CitationFood Chemistry 199: 447-456 (2016)
AbstractThis 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.
Publisher version (URL)http://doi.org/10.1016/j.foodchem.2015.12.048
Identifiersissn: 0308-8146
Appears in Collections:(ICVV) Artículos
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