Modification of the olfactory sensory characteristics of Chardonnay wine through the increase in sotolon concentration
| Autor: | Jean-Michel Salmon, Alain Samson, Aurélie Roland, Nicolas Bouvier, Soline Caille |
|---|---|
| Přispěvatelé: | Sciences Pour l'Oenologie (SPO), Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut National de la Recherche Agronomique (INRA), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Unité expérimentale de Pech-Rouge, Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
oxidation
Sensory system stolon chemistry.chemical_compound 0404 agricultural biotechnology vitis vinifera sotolon vin [SDV.BV]Life Sciences [q-bio]/Vegetal Biology Food science wine Vitis vinifera perception olfactive Aroma chardonnay panel de dégustation Wine olfactory sensations évaluation organoleptique Nutrition and Dietetics biology Chemistry Chardonnay wine food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Sotolon Odor Food Science |
| Zdroj: | Food Quality and Preference Food Quality and Preference, Elsevier, 2017, 56, pp.225-230. ⟨10.1016/j.foodqual.2016.08.001⟩ |
| ISSN: | 0950-3293 |
| DOI: | 10.1016/j.foodqual.2016.08.001⟩ |
| Popis: | Among lactones formed during the oxidative maturation of wines, sotolon (3-hydroxy-4,5-dimethyl-2[5H] furanone), with an odor reminiscent of nut and curry, and its low perception threshold, is known to have a significant impact on the aroma. Although recent research work has designated sotolon as one of the contributors to the specific Chardonnay olfactory space, sotolon is still mainly described for its sole nut and curry olfactory characteristics. The present work is aiming at evaluating the potential involvement of sotolon in small concentrations as a contributor to the complex sensory characteristics of Chardonnay wine. For this purpose, a Chardonnay wine was spiked with increasing amounts of a titrated sotolon solution, resulting in a concentration ranging from 0 to 60 μg L −1 . A sensory panel was then asked to describe the olfactory sensations associated with these incremental changes. The study demonstrated that several new olfactory attributes were generated by the panel in response to sotolon addition, and that these attributes were significantly different depending on the sotolon concentration range studied. |
| Databáze: | OpenAIRE |
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