Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution
Our study focused on the impact of 12 red wine esters, in complex mixtures, on the perception of fruity aromas. Aromatic reconstructions were prepared in dilute alcohol solution at the average concentrations found in red wines, using pure commercial products. The impact of ethyl propanoate, ethyl-3-...
Gespeichert in:
| Veröffentlicht in: | Journal of agricultural and food chemistry 2013-09, Vol.61 (36), p.8504-8513 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 8513 |
|---|---|
| container_issue | 36 |
| container_start_page | 8504 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 61 |
| creator | Lytra, Georgia Tempere, Sophie Le Floch, Alexandra de Revel, Gilles Barbe, Jean-Christophe |
| description | Our study focused on the impact of 12 red wine esters, in complex mixtures, on the perception of fruity aromas. Aromatic reconstructions were prepared in dilute alcohol solution at the average concentrations found in red wines, using pure commercial products. The impact of ethyl propanoate, ethyl-3-hydroxybutanoate, butyl acetate, and 2-methylpropyl acetate was detected by omission tests, although they were present at subthreshold concentrations in the fruity mixture. The “olfactory threshold” of the fruity pool, consisting of all of the esters excluding ethyl propanoate, ethyl-3-hydroxybutanoate, butyl acetate, or 2-methylpropyl acetate was calculated in two different matrices: dilute alcohol solution and dilute alcohol solution supplemented with each of the four compounds mentioned above. The presence of ethyl-3-hydroxybutanoate and 2-methylpropyl acetate in the mixture led to a significant decrease in the olfactory threshold of the fruity pool, demonstrating their synergistic effect in increasing the overall intensity. Sensory profiles revealed that besides ethyl-3-hydroxybutanoate, the omission of each of these compounds had a significant attenuating effect on blackberry and fresh-fruit aroma intensity. These compounds with similar chemical structures participate, both quantitatively and qualitatively, in modulating fruity aromas and, specifically, naturally enhancing blackberry and fresh-fruit aromas. |
| doi_str_mv | 10.1021/jf4018405 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_hal_p</sourceid><recordid>TN_cdi_hal_primary_oai_HAL_hal_02651747v1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1461872171</sourcerecordid><originalsourceid>FETCH-LOGICAL-a469t-6f04ecb50a6b7bf5a9f17258dfa01b9187a3caf1525e3739117f01f220cf52683</originalsourceid><addsrcrecordid>eNpt0EFv0zAYBmALgVg3OPAHwBekcQh8n2PHyXGaNjapgESZOFpfEnukSu1hJ0j997hqaS9cbMl-_Np-GXuD8BFB4Ke1k4C1BPWMLVAJKBRi_ZwtIG8WtarwjJ2ntAaAWml4yc5E2dRSQ71gX1fT3G95cHxlfQpxy-_9ZCN10xB84rQJ_pF_tz3_OXjLb-M8TFt-kzJJfPCc-JfQ25GvwjjvTrxiLxyNyb4-zBfs4fbmx_Vdsfz2-f76almQrJqpqBxI27UKqGp16xQ1DrVQde8IsG2w1lR25PJflC112SBqB-iEgM4pUdXlBfuwz_1Fo3mKw4bi1gQazN3V0uzWQFQKtdR_MNvLvX2K4fds02Q2Q-rsOJK3YU4GZZUvFKjxFNvFkFK07piNYHZVm2PV2b49xM7txvZH-a_bDN4fAKWORhfJd0M6Oa1llYfs3u2do2DoMWbzsBKAEgBLgao5JVGXzDrM0edu__Okv9Y4l_E</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1461872171</pqid></control><display><type>article</type><title>Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution</title><source>MEDLINE</source><source>American Chemical Society Journals</source><creator>Lytra, Georgia ; Tempere, Sophie ; Le Floch, Alexandra ; de Revel, Gilles ; Barbe, Jean-Christophe</creator><creatorcontrib>Lytra, Georgia ; Tempere, Sophie ; Le Floch, Alexandra ; de Revel, Gilles ; Barbe, Jean-Christophe</creatorcontrib><description>Our study focused on the impact of 12 red wine esters, in complex mixtures, on the perception of fruity aromas. Aromatic reconstructions were prepared in dilute alcohol solution at the average concentrations found in red wines, using pure commercial products. The impact of ethyl propanoate, ethyl-3-hydroxybutanoate, butyl acetate, and 2-methylpropyl acetate was detected by omission tests, although they were present at subthreshold concentrations in the fruity mixture. The “olfactory threshold” of the fruity pool, consisting of all of the esters excluding ethyl propanoate, ethyl-3-hydroxybutanoate, butyl acetate, or 2-methylpropyl acetate was calculated in two different matrices: dilute alcohol solution and dilute alcohol solution supplemented with each of the four compounds mentioned above. The presence of ethyl-3-hydroxybutanoate and 2-methylpropyl acetate in the mixture led to a significant decrease in the olfactory threshold of the fruity pool, demonstrating their synergistic effect in increasing the overall intensity. Sensory profiles revealed that besides ethyl-3-hydroxybutanoate, the omission of each of these compounds had a significant attenuating effect on blackberry and fresh-fruit aroma intensity. These compounds with similar chemical structures participate, both quantitatively and qualitatively, in modulating fruity aromas and, specifically, naturally enhancing blackberry and fresh-fruit aromas.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf4018405</identifier><identifier>PMID: 23984708</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>acetates ; Acetates - analysis ; Adult ; alcohols ; Biological and medical sciences ; blackberries ; Chemical and Process Engineering ; chemical structure ; Chromatography, Gas - methods ; Engineering Sciences ; Esters - analysis ; Esters - chemistry ; Female ; Fermented food industries ; Food engineering ; Food industries ; Fruit - chemistry ; Fundamental and applied biological sciences. Psychology ; Humans ; Life Sciences ; Male ; Odorants - analysis ; odors ; Perception ; red wines ; Smell ; synergism ; Wine - analysis ; Wines and vinegars</subject><ispartof>Journal of agricultural and food chemistry, 2013-09, Vol.61 (36), p.8504-8513</ispartof><rights>Copyright © 2013 American Chemical Society</rights><rights>2014 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a469t-6f04ecb50a6b7bf5a9f17258dfa01b9187a3caf1525e3739117f01f220cf52683</citedby><cites>FETCH-LOGICAL-a469t-6f04ecb50a6b7bf5a9f17258dfa01b9187a3caf1525e3739117f01f220cf52683</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf4018405$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf4018405$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>230,314,776,780,881,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27746277$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23984708$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02651747$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Lytra, Georgia</creatorcontrib><creatorcontrib>Tempere, Sophie</creatorcontrib><creatorcontrib>Le Floch, Alexandra</creatorcontrib><creatorcontrib>de Revel, Gilles</creatorcontrib><creatorcontrib>Barbe, Jean-Christophe</creatorcontrib><title>Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Our study focused on the impact of 12 red wine esters, in complex mixtures, on the perception of fruity aromas. Aromatic reconstructions were prepared in dilute alcohol solution at the average concentrations found in red wines, using pure commercial products. The impact of ethyl propanoate, ethyl-3-hydroxybutanoate, butyl acetate, and 2-methylpropyl acetate was detected by omission tests, although they were present at subthreshold concentrations in the fruity mixture. The “olfactory threshold” of the fruity pool, consisting of all of the esters excluding ethyl propanoate, ethyl-3-hydroxybutanoate, butyl acetate, or 2-methylpropyl acetate was calculated in two different matrices: dilute alcohol solution and dilute alcohol solution supplemented with each of the four compounds mentioned above. The presence of ethyl-3-hydroxybutanoate and 2-methylpropyl acetate in the mixture led to a significant decrease in the olfactory threshold of the fruity pool, demonstrating their synergistic effect in increasing the overall intensity. Sensory profiles revealed that besides ethyl-3-hydroxybutanoate, the omission of each of these compounds had a significant attenuating effect on blackberry and fresh-fruit aroma intensity. These compounds with similar chemical structures participate, both quantitatively and qualitatively, in modulating fruity aromas and, specifically, naturally enhancing blackberry and fresh-fruit aromas.</description><subject>acetates</subject><subject>Acetates - analysis</subject><subject>Adult</subject><subject>alcohols</subject><subject>Biological and medical sciences</subject><subject>blackberries</subject><subject>Chemical and Process Engineering</subject><subject>chemical structure</subject><subject>Chromatography, Gas - methods</subject><subject>Engineering Sciences</subject><subject>Esters - analysis</subject><subject>Esters - chemistry</subject><subject>Female</subject><subject>Fermented food industries</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fruit - chemistry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Life Sciences</subject><subject>Male</subject><subject>Odorants - analysis</subject><subject>odors</subject><subject>Perception</subject><subject>red wines</subject><subject>Smell</subject><subject>synergism</subject><subject>Wine - analysis</subject><subject>Wines and vinegars</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0EFv0zAYBmALgVg3OPAHwBekcQh8n2PHyXGaNjapgESZOFpfEnukSu1hJ0j997hqaS9cbMl-_Np-GXuD8BFB4Ke1k4C1BPWMLVAJKBRi_ZwtIG8WtarwjJ2ntAaAWml4yc5E2dRSQ71gX1fT3G95cHxlfQpxy-_9ZCN10xB84rQJ_pF_tz3_OXjLb-M8TFt-kzJJfPCc-JfQ25GvwjjvTrxiLxyNyb4-zBfs4fbmx_Vdsfz2-f76almQrJqpqBxI27UKqGp16xQ1DrVQde8IsG2w1lR25PJflC112SBqB-iEgM4pUdXlBfuwz_1Fo3mKw4bi1gQazN3V0uzWQFQKtdR_MNvLvX2K4fds02Q2Q-rsOJK3YU4GZZUvFKjxFNvFkFK07piNYHZVm2PV2b49xM7txvZH-a_bDN4fAKWORhfJd0M6Oa1llYfs3u2do2DoMWbzsBKAEgBLgao5JVGXzDrM0edu__Okv9Y4l_E</recordid><startdate>20130911</startdate><enddate>20130911</enddate><creator>Lytra, Georgia</creator><creator>Tempere, Sophie</creator><creator>Le Floch, Alexandra</creator><creator>de Revel, Gilles</creator><creator>Barbe, Jean-Christophe</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>1XC</scope></search><sort><creationdate>20130911</creationdate><title>Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution</title><author>Lytra, Georgia ; Tempere, Sophie ; Le Floch, Alexandra ; de Revel, Gilles ; Barbe, Jean-Christophe</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a469t-6f04ecb50a6b7bf5a9f17258dfa01b9187a3caf1525e3739117f01f220cf52683</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>acetates</topic><topic>Acetates - analysis</topic><topic>Adult</topic><topic>alcohols</topic><topic>Biological and medical sciences</topic><topic>blackberries</topic><topic>Chemical and Process Engineering</topic><topic>chemical structure</topic><topic>Chromatography, Gas - methods</topic><topic>Engineering Sciences</topic><topic>Esters - analysis</topic><topic>Esters - chemistry</topic><topic>Female</topic><topic>Fermented food industries</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fruit - chemistry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>Life Sciences</topic><topic>Male</topic><topic>Odorants - analysis</topic><topic>odors</topic><topic>Perception</topic><topic>red wines</topic><topic>Smell</topic><topic>synergism</topic><topic>Wine - analysis</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lytra, Georgia</creatorcontrib><creatorcontrib>Tempere, Sophie</creatorcontrib><creatorcontrib>Le Floch, Alexandra</creatorcontrib><creatorcontrib>de Revel, Gilles</creatorcontrib><creatorcontrib>Barbe, Jean-Christophe</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lytra, Georgia</au><au>Tempere, Sophie</au><au>Le Floch, Alexandra</au><au>de Revel, Gilles</au><au>Barbe, Jean-Christophe</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2013-09-11</date><risdate>2013</risdate><volume>61</volume><issue>36</issue><spage>8504</spage><epage>8513</epage><pages>8504-8513</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Our study focused on the impact of 12 red wine esters, in complex mixtures, on the perception of fruity aromas. Aromatic reconstructions were prepared in dilute alcohol solution at the average concentrations found in red wines, using pure commercial products. The impact of ethyl propanoate, ethyl-3-hydroxybutanoate, butyl acetate, and 2-methylpropyl acetate was detected by omission tests, although they were present at subthreshold concentrations in the fruity mixture. The “olfactory threshold” of the fruity pool, consisting of all of the esters excluding ethyl propanoate, ethyl-3-hydroxybutanoate, butyl acetate, or 2-methylpropyl acetate was calculated in two different matrices: dilute alcohol solution and dilute alcohol solution supplemented with each of the four compounds mentioned above. The presence of ethyl-3-hydroxybutanoate and 2-methylpropyl acetate in the mixture led to a significant decrease in the olfactory threshold of the fruity pool, demonstrating their synergistic effect in increasing the overall intensity. Sensory profiles revealed that besides ethyl-3-hydroxybutanoate, the omission of each of these compounds had a significant attenuating effect on blackberry and fresh-fruit aroma intensity. These compounds with similar chemical structures participate, both quantitatively and qualitatively, in modulating fruity aromas and, specifically, naturally enhancing blackberry and fresh-fruit aromas.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>23984708</pmid><doi>10.1021/jf4018405</doi><tpages>10</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2013-09, Vol.61 (36), p.8504-8513 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_hal_primary_oai_HAL_hal_02651747v1 |
| source | MEDLINE; American Chemical Society Journals |
| subjects | acetates Acetates - analysis Adult alcohols Biological and medical sciences blackberries Chemical and Process Engineering chemical structure Chromatography, Gas - methods Engineering Sciences Esters - analysis Esters - chemistry Female Fermented food industries Food engineering Food industries Fruit - chemistry Fundamental and applied biological sciences. Psychology Humans Life Sciences Male Odorants - analysis odors Perception red wines Smell synergism Wine - analysis Wines and vinegars |
| title | Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-07T10%3A46%3A43IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_hal_p&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Study%20of%20Sensory%20Interactions%20among%20Red%20Wine%20Fruity%20Esters%20in%20a%20Model%20Solution&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Lytra,%20Georgia&rft.date=2013-09-11&rft.volume=61&rft.issue=36&rft.spage=8504&rft.epage=8513&rft.pages=8504-8513&rft.issn=0021-8561&rft.eissn=1520-5118&rft.coden=JAFCAU&rft_id=info:doi/10.1021/jf4018405&rft_dat=%3Cproquest_hal_p%3E1461872171%3C/proquest_hal_p%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1461872171&rft_id=info:pmid/23984708&rfr_iscdi=true |