Selection of Potential Impact Odorants and Sensory Validation of Their Importance in Typical Chardonnay Wines
- 29 April 2006
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 54 (11), 3973-3981
- https://doi.org/10.1021/jf052350g
Abstract
The aim of the present study was to validate the joint sensory impact of target compounds on the typicality degree of wine. Target compounds were selected from previous gas chromatography−olfactometry analysis. The preliminary experiment consisted in selecting odorants thought to have a positive effect on typical Chardonnay wines. Two sets of target compounds were chosen with regard to expected relationships between their concentrations and typicality scores. Target compounds were quantified in 20 wines. The second experiment was dedicated to the sensory evaluation of aroma models obtained by supplementation in wines. Three Chardonnay wines with intermediate typicality scores were supplemented with 6- or 10-compound combinations. The typicality degree of 24 samples was assessed by expert orthonasal perception. Wines supplemented with the 6-compound combinations were judged to be intermediate, whereas wines including the 10-compound combinations were considered to be quite representative of the Chardonnay concept. Such results confirm the active contribution of the 10 combined target compounds to typical Chardonnay wines. Keywords: Wine; aroma; GC-O; Chardonnay; typicality; aroma model; key odorants; quantification; sensory conceptKeywords
This publication has 24 references indexed in Scilit:
- The role of olfaction in the elaboration and use of the Chardonnay wine conceptFood Quality and Preference, 2005
- Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge‐trap) methodFlavour and Fragrance Journal, 2003
- Sensory impact of free fatty acids on the aroma of a model Cheddar cheeseFood Quality and Preference, 2002
- Characterization of the Most Odor-Active Volatiles in Fresh, Hand-Squeezed Juice of Grapefruit (Citrus paradisi Macfayden)Journal of Agricultural and Food Chemistry, 1999
- Odour-active compounds in moderately roasted sesameFood Chemistry, 1996
- Concept Matching Technique for Assessing importance of Volatile Compounds for Cheddar Cheese AromaJournal of Food Science, 1994
- Potent odorants of the roasted powder and brew of Arabica coffeeZeitschrift für Lebensmittel-Untersuchung und Forschung, 1992
- Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution AnalysisJournal of Food Science, 1991
- Odour thresholds of some important aroma compounds in raspberriesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1990
- Identification of potent flavor compounds formed in an aqueous lemon oil/citric acid emulsionJournal of Agricultural and Food Chemistry, 1988