Garcia Luca, Perrin Cédrine, Nolleau Valérie, Godet Teddy, Farines Vincent, Garcia François, Caillé Soline, Saucier Cédric
SPO, Université de Montpellier, INRAE, Institut Agro, 34000 Montpellier, France.
Foods. 2022 Jun 9;11(12):1693. doi: 10.3390/foods11121693.
Two experimental Syrah red wines with different polyphenol contents were used to study the impact of acetaldehyde addition on olfactory perception. Free acetaldehyde levels were measured in red wine by Head Space-Gas Chromatography-Mass Spectrometry (HS-GC-MS) to determine the acetaldehyde combination levels for those wines. Significant differences were observed for both sensory threshold and acetaldehyde combination for the wines. A descriptive sensory analysis of the wines was then performed by using a trained panel and a Hierarchical-Check-All-That-Apply (HCATA) analysis of the wines with or without acetaldehyde addition. The results show that classical cited sensory descriptors for acetaldehyde (overripe apple and oxidized apple) varied significantly between the control wines and those with acetaldehyde addition. Non-acetaldehyde related descriptors (fresh vegetable, fresh flowers, cocoa, and meat juice) were also significantly impacted in the samples with increasing acetaldehyde additions. This suggests possible interactions between acetaldehyde and other volatile compounds that can create antagonistic or synergistic effects between the molecules or at the olfactory receptor level.
使用两种多酚含量不同的西拉红葡萄酒来研究添加乙醛对嗅觉感知的影响。通过顶空-气相色谱-质谱联用仪（HS-GC-MS）测定红葡萄酒中的游离乙醛水平，以确定这些葡萄酒的乙醛结合水平。两种葡萄酒在感官阈值和乙醛结合方面均观察到显著差异。然后，由经过训练的专业小组对葡萄酒进行描述性感官分析，并对添加或未添加乙醛的葡萄酒进行分层全选式（HCATA）分析。结果表明，经典引用的乙醛感官描述词（过熟苹果和氧化苹果）在对照葡萄酒和添加乙醛的葡萄酒之间有显著差异。随着乙醛添加量的增加，与乙醛无关的描述词（新鲜蔬菜、鲜花、可可和肉汁）在样品中也受到显著影响。这表明乙醛与其他挥发性化合物之间可能存在相互作用，这些相互作用可能在分子间或嗅觉受体水平上产生拮抗或协同效应。
