1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling Wine

Tarasov, Andrii; Giuliani, Nicolò; Dobrydnev, Alexey V.; Schuessler, Christoph; Volovenko, Yulian M.; Rauhut, Doris; Jung, Rainer

doi:10.3390/foods9050606

Cited by 15 publications

(29 citation statements)

References 20 publications

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“…The temperature difference of 10 °C accelerated the TDN formation reactions by two to three times, which can also have a sensorial impact on the perception of the kerosene/diesel aroma in Riesling wine. Thus, after two years of storage under room (warm) conditions, the TDN concentration reached its recognition threshold of 10–12 µg/L [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine

et al. 2021

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Storage temperature is one of the most important factors affecting wine aging. Along with bottling parameters (type of stopper, SO2 level and dissolved O2 in wine), they determine how fast wine will evolve, reach its optimum and decline in sensory quality. At the same time, lowering of the SO2 level in wine has been a hot topic in recent years. In the current work, we investigated how Riesling wine evolved on the molecular level in warm (~25 °C) and cool (~15 °C) conditions depending on the SO2 level in the wine (low, medium and high), flushing of the bottle’s headspace with CO2 and three types of stoppers (Diam 30, Diam 30 origin and Diam 5) with different OIR levels (0.8–1.3 mg) and OTR levels (0.3–0.4 mg/year). It was demonstrated that the evolution of primary and secondary aromas, wine color and low molecular weight sulfur compounds (LMWSCs) during the two years of aging mainly depended on the storage temperature. Variation in the SO2 level and CO2 in the headspace affected mostly certain LMWSCs (H2S, MeSH) and β-damascenone. New aspects of C13-norisprenoids and monoterpenoids behavior in Riesling wine with different levels of SO2 and O2 were discussed. All three types of stoppers showed very close wine preservation properties during the two years of storage. The sensory analysis revealed that, after only six months, the warm stored wines with a low SO2 level were more oxidized and different from the samples with medium and high SO2 levels. A similar tendency was also observed for the cool stored samples.

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Section: Resultsmentioning

confidence: 99%

Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine

et al. 2021

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“…Summarizing the mentioned above results of both sensory analyses it can be concluded that the quick and slow cooled samples of the six tested wines in the end were indistinguishable. As was described in the introduction, the perception of certain aromas in wine bouquet can be highlighted depending on the serving temperature [2,6,[18][19][20]. This effect can be explained by different air-wine partitioning coefficients (K air/wine ) depending on the temperature.…”

Section: Type Of Winementioning

confidence: 95%

“…Another example is a kerosene-diesel aroma of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in Riesling wines. The sensory studies revealed that TDN aroma recognition was easier in the wine served at 11 • C compared to the same samples at room temperature [20]. In addition, orthonasal and retronasal approaches to assessing wine aromas also often lead to different results, as the volatility of aroma compounds increases in the mouth due to higher temperatures.…”

Section: Introductionmentioning

confidence: 99%

Cooling Shock for Bottled Wine. How Dramatic Is This before Tasting?

Tarasov¹,

Wagenitz²,

Pfeifer³

et al. 2020

Beverages

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Adjusting the wine temperature is a routine procedure before opening a wine bottle. In many situations wine requires quick cooling, which occasionally raises disturbing questions among consumers and wine professionals. In particular, there are certain concerns that too rapid cooling of wine for some reasons may negatively affect its sensory characteristics and compromise the wine evaluation. To scientifically confirm of disprove this myth, we conducted a sensory analysis of six wines, cooled slowly in a refrigerator and quickly in an ice–water–salt mixture. Two sparkling wines, two white, and two red still wines with different aroma profiles were included in the research. Results of the triangle tests and 3-AFC tests demonstrated no perceivable differences between the quickly and slowly cooled wine samples. These outcomes may be useful for scientists, who perform wine sensory evaluations, as well as wine producers, experts, and the foodservice industry in general.

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“…Concerning the latter attributes, recent studies on Valpolicella wines highlighted the potential relevance of different terpenes and norisoprenoids (Slaghenaufi and Ugliano, 2018). While some chemical mechanisms underlying sensory evolution are well known (Antalick et al, 2014;Díaz-Maroto et al, 2005;Tarasov et al, 2020;Skouroumounis and Sefton, 2000), such as esters hydrolysis, acid-catalysed formation non-megastigmane norisoprenoids or oxidation-driven accumulation of aldehydes, others are still poorly understood. Among these, in the case of wines from non-aromatic varieties such as Valpolicella reds, the relative contribution of different forms of various terpenoids and norisoprenoids (e.g., free or glycosylated) requires further investigation (Slaghenaufi et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines

2022

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Valpolicella is an Italian wine-producing region famous for premium red wines. Valpolicella wines often undergo a minimum ageing period between 1 and 4 years, according to the wine type. Therefore, identifying relevant types of aroma precursors and the related chemical mechanisms behind aroma development during ageing is of great importance for Valpolicella wines. This study assessed free and glycosidically-bound terpene compounds of Valpolicella wines as potential precursors of different ageing-related terpenes using a model ageing experimental approach. Results showed that terpene profiles changed substantially with ageing. The occurrence of cyclic terpenes (p-menthane-1,8-diol, 1,8-cineole and 1,4-cineole) was mostly associated with the content of free monoterpenols, linalool in particular, in young wines, whereas glycosylated monoterpenols appeared to play a minor role. Accumulation of cineoles was strongly modulated with pH; in fact, low pH values promoted higher cineole yields.

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1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling Wine

Cited by 15 publications

References 20 publications

Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine

Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine

Cooling Shock for Bottled Wine. How Dramatic Is This before Tasting?

Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines

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