Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration

Autor: Arancha de-la-Fuente-Blanco, Dominique Valentin, Vicente Ferreira, María-Pilar Sáenz-Navajas
Přispěvatelé: Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, University of Zaragoza - Universidad de Zaragoza [Zaragoza]-Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA)-Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Spanish Ministry of Economy and Competitiveness (MINECO): projects AGL2014-59840 and AGL2017-87373-C3-1-R) + MINECO: JCI-2015-23444., Ministerio de Economía y Competitividad (España), Ministerio de Ciencia, Innovación y Universidades (España), Agencia Estatal de Investigación (España), Diputación General de Aragón, Sáenz-Navajas, María-Pilar [0000-0001-7225-2272], Sáenz-Navajas, María-Pilar
Jazyk: angličtina
Rok vydání: 2020
Předmět:
Zdroj: Food Chemistry
Food Chemistry, Elsevier, 2020, 307 (1), pp.125553. ⟨10.1016/j.foodchem.2019.125553⟩
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Digital.CSIC. Repositorio Institucional del CSIC
ISSN: 0308-8146
Popis: Aroma contribution of individual esters has been studied in complex mixtures mimicking red wine models. A mixture containing 14 ethyl esters at concentrations found in wine (V1) was prepared and kept as reference. Isointense and qualitatively similar aroma vectors with a reduced number of esters (V2-V7) were prepared. Those vectors were introduced in two reconstituted wines to assess whether simpler vectors could replace V1 without compromising wine quality. In the simpler young wine model, V1 could be replaced by a vector containing just 3 odorants (ethyl 2-methylbutyrate, ethyl butyrate and hexanoate). In the oaky model, a vector containing just ethyl 2-methylbutyrate (V7) could replace V1 without any discernible sensory change. Results also reveal that sub- or perithreshold odorants play outstanding roles on the overall odour intensity of the mixture and that aroma simplification concomitantly implies an increase in the amount of odorant required to keep the intensity of the aroma vector.
Funded by the Spanish Ministry of Economy and Competitiveness (MINECO) (projects AGL2014-59840 and AGL2017-87373-C3-1-R). M.P.S.N. acknowledges the MINECO for her postdoctoral fellowship (JCI-2015-23444). LAAE acknowledges the continuous support of Diputación General de Aragón (T53) and European Social Fund. Authors also want to thank panellists for their interest and diligence during their participation in the sensory sessions.
Databáze: OpenAIRE
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