Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution

Abstract

Our study focused on the impact of 12 red wine esters, in complex mixtures, on the perception of fruity aromas. Aromatic reconstructions were prepared in dilute alcohol solution at the average concentrations found in red wines, using pure commercial products. The impact of ethyl propanoate, ethyl-3-hydroxybutanoate, butyl acetate, and 2-methylpropyl acetate was detected by omission tests, although they were present at subthreshold concentrations in the fruity mixture. The "olfactory threshold" of the fruity pool, consisting of all of the esters excluding ethyl propanoate, ethyl-3-hydroxybutanoate, butyl acetate, or 2-methylpropyl acetate was calculated in two different matrices: dilute alcohol solution and dilute alcohol solution supplemented with each of the four compounds mentioned above. The presence of ethyl-3-hydroxybutanoate and 2-methylpropyl acetate in the mixture led to a significant decrease in the olfactory threshold of the fruity pool, demonstrating their synergistic effect in increasing the overall intensity. Sensory profiles revealed that besides ethyl-3-hydroxybutanoate, the omission of each of these compounds had a significant attenuating effect on blackberry and fresh-fruit aroma intensity. These compounds with similar chemical structures participate, both quantitatively and qualitatively, in modulating fruity aromas and, specifically, naturally enhancing blackberry and fresh-fruit aromas.

2-Bromo-4-methylphenol, a Compound Responsible for Iodine Off-Flavor in Wines

“…19 In this study, the concept of an olfactive detection threshold may also be challenged, because 1 was perceived very differently depending on the subject and considering the detection threshold to be the "average" between those of sensitive and nonsensitive subjects would be meaningless.…”

How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation

“…These studies demonstrated that at least part of the fruity aroma of red wines was due to perceptual interactions between these aromatic compounds, which enhance the perception of fruity aromas, even at concentrations below their individual olfactory thresholds, thanks to synergistic effects (Lytra, Tempere, Le Floch, de Revel, & Barbe, 2013;Pineau et al, 2009). The literature provides evidence that, besides these esters, other compounds that do not necessarily present fruity aromas may have an important impact on the overall fruity aroma of wine.…”

PTR‐MS volatile profiling of Pinot Noir wines for the investigation of differences based on vineyard site

“…Diluting the headspace of samples with pure air resulted in a decreased detection of ethanol counts and a depletion of H 3 All measurements were carried out under drift tube conditions (E/N ratios) of 136 Td (Td = Townsend; 1 Td = 10 À17 V cm 2 ) at 70°C. A mass to charge ratio (m/z) range of 20-201 was recorded at a dwell time of 0.2 s m/z À1 each.…”