Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models

De la Fuente Blanco, Arancha (Universidad de Zaragoza) ; Sáenz-Navajas, María-Pilar ; Ballester, Jordi ; Franco-Luesma, Ernesto ; Valentin, Dominique ; Ferreira, Vicente (Universidad de Zaragoza)

Resumen: The present study analyses the sensory effects associated with the interactions between different woody aroma compositions and a simple fruity ester vector in red wines. The semi-synthetic wine models contained a fixed aroma composition, the dearomatised non-volatile fraction of red wine and 21 different combinations of ethyl 2-methylbutyrate (fruity vector) plus 1 out of 3 woody aroma compositions (woody vectors) at 3 possible levels of concentration each. Woody vectors imitated a highly toasted American oak (HAO—elevated levels of whiskylactones and furaneol), a highly toasted French oak (HFO—low levels of whiskylactone and vanillin levels, high levels of eugenol and guaiacol) and a medium toasted French oak (MFO—low levels of whiskylactones, eugenol, guaiacol and furaneol and high levels of vanilla). Models were sensorily assessed by a sorting task and by descriptive analysis. The increase in woody notes causes a concomitant decrease in fruity notes by a competitive perceptual interaction. HAO models are richest in coconut and woody notes and poorest in fruity notes, while HFO models keep strawberry and apple notes. At certain specific fruity-woody vector ratios, particularly in the MFO model, blackcurrant notes emerge, which can be considered a creative perceptual interaction.

Idioma: Inglés

DOI: 10.20870/oeno-one.2023.57.2.7089

Año: 2023

Publicado en: Oeno One 57, 2 (2023), 489-503
ISSN: 2494-1271

Factor impacto JCR: 2.2 (2023)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 104 / 173 = 0.601 (2023) - Q3 - T2

Factor impacto CITESCORE: 4.4 - Horticulture (Q1) - Food Science (Q2)

Factor impacto SCIMAGO: 0.486 - Horticulture (Q1) - Food Science (Q2)

Financiación: info:eu-repo/grantAgreement/ES/DGA/T29
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-3-R

Tipo y forma: Article (Published version)

Área (Departamento): Área Química Analítica (Dpto. Química Analítica)