A new classification of perceptual interactions between odorants to interpret complex aroma systems. Application to model wine aroma
Resumen: Although perceptual interactions are usually mentioned and blamed for the difficulties in understanding the relationship between odorant composition and aromatic sensory properties, they are poorly defined and categorised. Furthermore, old classifications refer mainly to effects on the odour intensity of the mixture of dissimilar non-blending odours and do not consider odour blending, which is one of the most relevant and influential perceptual interactions. Beginning with the results from classical studies about odour interaction, a new and simple systematic is proposed in which odour interactions are classified into four categories: competitive, cooperative, destructive and creative. The first categories are most frequent and display a mild level of interaction, being characterised mostly by analytical processing. The last two are less frequent and activate (or deactivate) configurational processes of object recognition with deep effects on the quality and intensity of the perception. These interactions can be systematically applied to interpret the formation of sensory descriptors from the odorant composition, suggesting that qualitatively the system works. However, there is a lack of quantitative data to work with odour intensities reliably, and a pressing need to systematise the effects of creative interactions.
Idioma: Inglés
DOI: 10.3390/foods10071627
Año: 2021
Publicado en: Foods 10, 7 (2021), [17 pp.]
ISSN: 2304-8158

Financiación: info:eu-repo/grantAgreement/ES/DGA/T29
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R
Financiación: info:eu-repo/grantAgreement/ES/MINECO/RYC-2019-027995-I
Tipo y forma: Article (Published version)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)

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