Cameleyre Margaux, Lytra Georgia, Tempere Sophie, Barbe Jean-Christophe
Univ. Bordeaux, ISVV, EA 4577 Œnologie , F 33140 Villenave d'Ornon, France.
INRA, ISVV, USC 1366 Œnologie , F 33140 Villenave d'Ornon, France.
J Agric Food Chem. 2015 Nov 11;63(44):9777-88. doi: 10.1021/acs.jafc.5b03489. Epub 2015 Nov 3.
This study focused on the impact of five higher alcohols on the perception of fruity aroma in red wines. Various aromatic reconstitutions were prepared, consisting of 13 ethyl esters and acetates and 5 higher alcohols, all at the average concentrations found in red wine. These aromatic reconstitutions were prepared in several matrices. Sensory analysis revealed the interesting behavior of certain compounds among the five higher alcohols following their individual addition or omission. The "olfactory threshold" of the fruity pool was evaluated in several matrices: dilute alcohol solution, dilute alcohol solution containing 3-methylbutan-1-ol or butan-1-ol individually, and dilute alcohol solution containing the mixture of five higher alcohols, blended together at various concentrations. The presence of 3-methylbutan-1-ol or butan-1-ol alone led to a significant decrease in the "olfactory threshold" of the fruity reconstitution, whereas the mixture of alcohols raised the olfactory threshold. Sensory profiles highlighted changes in the perception of fruity nuances in the presence of the mixture of higher alcohols, with specific perceptive interactions, including a relevant masking effect on fresh- and jammy-fruit notes of the fruity mixture in both dilute alcohol solution and dearomatized red wine matrices. When either 3-methylbutan-1-ol or butan-1-ol was added to the fruity reconstitution in dilute alcohol solution, an enhancement of butyric notes was reported with 3-methylbutan-1-ol and fresh- and jammy-fruit with butan-1-ol. This study, the first to focus on the impact of higher alcohols on fruity aromatic expression, revealed that these compounds participate, both quantitatively and qualitatively, in masking fruity aroma perception in a model fruity wine mixture.
本研究聚焦于五种高级醇对红葡萄酒果香感知的影响。制备了各种香气重构物，其由13种乙酯和乙酸酯以及5种高级醇组成，所有成分的浓度均为红葡萄酒中的平均浓度。这些香气重构物在几种基质中制备。感官分析揭示了五种高级醇中某些化合物在单独添加或去除后的有趣行为。在几种基质中评估了果香组合的“嗅觉阈值”：稀酒精溶液、单独含有3-甲基丁醇或丁醇的稀酒精溶液，以及含有五种高级醇混合物且以不同浓度混合在一起的稀酒精溶液。单独存在3-甲基丁醇或丁醇会导致果香重构物的“嗅觉阈值”显著降低，而醇类混合物则会提高嗅觉阈值。感官特征突出了在高级醇混合物存在时果香细微差别的感知变化，具有特定的感知相互作用，包括在稀酒精溶液和脱香红葡萄酒基质中对果香混合物的新鲜水果和果酱样水果香气有显著的掩盖作用。当在稀酒精溶液中的果香重构物中添加3-甲基丁醇或丁醇时，添加3-甲基丁醇会使丁酸香气增强，添加丁醇会使新鲜水果和果酱样水果香气增强。这项首次关注高级醇对果香表达影响的研究表明，这些化合物在定量和定性方面都参与了在模型果香葡萄酒混合物中掩盖果香感知的过程。
