Flavour Contribution of Ethanol, a Neglected Aroma Compound

Rothe, M.; Schrödter, R.

doi:10.1533/9781845698232.6.348

Cited by 9 publications

(5 citation statements)

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“…The main difference between the two modes in this analysis concerns the use of "kirsch/cherry stone", which is discriminant for 58% of the panelists BM against 17 % BN. This can be explained by the potential confusion of kirsch with alcohol (revealed by the unexpected correlation "pepper"/"kirschlcherry stone" appearing BM only): actually, Rothe and Schroder (1996) demonstrated recently that the intensity of the burning sensation due to alcohol is better discriminated BM than BN when the ethanol level is, as in wine, above 5 % .…”

Section: Do Panelists Discriminate Wines By Nose As Well As By Mouth?mentioning

confidence: 99%

Sensory Analysis of Burgundy Pinot Noir Wines: A Comparison of Orthonasal and Retronasal Profiling

Aubry¹,

Étiévant²,

Sauvageot³

et al. 1999

Journal of Sensory Studies

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Thirty Burgundy Pinot noir wines were evaluated by quantitative descriptive profile by nose (BN) and by mouth (BM) separately, by a trained panel composed of 12 judges. A specific vocabulary of 20 terms was developed. Sensory results were analyzed and compared by univariate and multivariate statistical techniques. Principal component analyses of the mean ratings BN and BM were fairly comparable regarding correlation among variables and the position of the wines. However, five sensory characteristics seem to be more intensely perceived BM, against 6 BN. Panel discrimination of the wines and panel repeatability in the measure were found to be slightly better BN than BM. A further canonical discriminant analysis on the data confirmed that panelists could well differentiate groups of wines from the same winemaker, probably corresponding to different style of winemaking.

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Section: Do Panelists Discriminate Wines By Nose As Well As By Mouth?mentioning

confidence: 99%

Sensory Analysis of Burgundy Pinot Noir Wines: A Comparison of Orthonasal and Retronasal Profiling

Aubry¹,

Étiévant²,

Sauvageot³

et al. 1999

Journal of Sensory Studies

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“…The effect of this excess of ethanol has several effects on sensory perception. First, ethanol creates a stimulus in its own right by activation of trigeminal receptors in the mouth and throat (5). Second, ethanol changes the polarity of the liquid phase and causes changes in partition coefficient of many odorants, especially the more hydrophobic compounds (6).…”

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confidence: 99%

Odorant Release from Alcoholic Beverages

Taylor

Tsachaki

Ferreira

et al. 2010

ACS Symposium Series

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Odorant release from alcoholic beverages creates the pleasant odor before drinking as well as contributing to the overall flavor during consumption, thus an important feature for the consumer. Odorant release between a gas and a liquid phase is conventionally explained by the partition coefficient. Partition depends on the polarity of the liquid phase and changes in odorant equilibria have been noted as the liquid phase changes from a purely aqueous environment to an ethanolic solution. However, the dynamics of odorant release rely on physicochemical mechanisms other than partition and, with ethanolic solutions; odorant release is affected by the nature of the gas-liquid interface and the access of ethanol to that interface. Using a range of surface active agents and by using thermal imaging of the surface, the effect of these interfacial effects on odorant release has been probed. The conclusion is that the nature of the interface affects mass transfer in the bulk phase and therefore has the most effect on odorant release prior to consumption.

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“…The flavour of alcoholic beverages is due to numerous volatile and nonvolatile compounds which confer the typical taste and odour of the beverage. The volatile compounds of wine perceived by the olfactory system are greatly dependent on the concentration of ethanol [28].…”

Section: Resultsmentioning

confidence: 99%

Preparation of wine from fruits of Musa accuminata and Ananas comosus; its physico-chemical analyses and sensory evaluation

Ajit¹,

Dominic²,

Farook³

et al. 2018

Integr Food Nutr Metab

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Wine is an alcoholic beverage made from fermented fruit juice. The study about wine production is known as Oenology. Wine making or vinification begins with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. In the present study, Musa acuminata and Ananas comosus were used for the wine production under controlled fermentation for 20 days using Saccharomyces cerevisiae. The aliquots from both the wine mixture and control were taken under sterilized condition for various physico-chemical analyses at an interval of 5 days. The yeast cell viable count in the wine sample was estimated and it was found to rise initially during fermentation and then declined (17.7×10 6 to 10.1×10 6 cells/ml). The alcohol content of the wine sample was found to be 8%. The amount of reducing sugar was estimated using DNS reagent and it was found to decline gradually from 12.3-7.759 mg/ml. The antioxidant property of the samples was estimated using the radical scavenging activity (DPPH assay) and it was found to be about 22.64%. The specific gravity for the wine sample was estimated to be 0.902 g/cm 3 . The polyphenol content was estimated using Folin-Ciocalteus method (25.8-17.8786 mg/ml). The acidity of the wine increased as fermentation proceeded. The pH of the sample decreased to 2.5 from 4. The electrical conductivity was found to be 1.98 mS. The temperature ranged between 25-30.2℃. The FTIR was done with wine sample and the main functional group was found to be OH group.

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Flavour Contribution of Ethanol, a Neglected Aroma Compound

Cited by 9 publications

References 0 publications

Sensory Analysis of Burgundy Pinot Noir Wines: A Comparison of Orthonasal and Retronasal Profiling

Sensory Analysis of Burgundy Pinot Noir Wines: A Comparison of Orthonasal and Retronasal Profiling

Odorant Release from Alcoholic Beverages

Preparation of wine from fruits of Musa accuminata and Ananas comosus; its physico-chemical analyses and sensory evaluation

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