Impact of ethanol on the perception of wine odorant mixtures
| Autor: | Dominique Langlois, Thierry Thomas-Danguin, Boriana Atanasova, Patrick Etiévant, Elodie Le Berre |
|---|---|
| Přispěvatelé: | FLAveur, VIsion et Comportement du consommateur (FLAVIC), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Department of Psychology, James Cook University (JCU), UFR Sciences et Techniques, Université Francois Rabelais [Tours] |
| Rok vydání: | 2007 |
| Předmět: |
030309 nutrition & dietetics
media_common.quotation_subject Aroma of wine Isoamyl acetate Alcohol PERCEPTUAL INTERACTIONS 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Perception ETHANOL [SDV.IDA]Life Sciences [q-bio]/Food engineering Food science media_common Wine 0303 health sciences Nutrition and Dietetics Ethanol MIXTURE musculoskeletal neural and ocular physiology WINE food and beverages 04 agricultural and veterinary sciences 040401 food science chemistry Odor ODOR psychological phenomena and processes Food Science |
| Zdroj: | Food Quality and Preference Food Quality and Preference, Elsevier, 2007, 18 (6), pp.901-908. ⟨10.1016/j.foodqual.2007.02.004⟩ |
| ISSN: | 0950-3293 |
| DOI: | 10.1016/j.foodqual.2007.02.004 |
| Popis: | International audience; Several studies have focused on perceptual interactions in binary odor mixtures, but few on more complex mixtures. The aroma of wine is an example of a complex odor mixture. Our aim was to assess the impact of ethanol on the perception of mixtures of Woody (whiskey lactone) and Fruity (isoamyl acetate) odorants commonly found, physico-chemically and perceptually, in wine. Physico-chemically, reduced whiskey lactone volatility was observed in hydro-alcoholic solutions. Perceptually, a synergy effect by the Woody on the Fruity odor was observed in aqueous solutions, which disappeared with the addition of ethanol. Conversely, the Woody odor was masked in both aqueous and dilute alcohol solutions. In addition, mixed Woody and Fruity odors were found to mask the so-called Alcohol odor. These results underline the importance of perceptual interactions in the perception of wine bouquet. |
| Databáze: | OpenAIRE |
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