| Title: | "Study of the effect of H(2)S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA)" |
| Author(s): | Franco-Luesma E; Saenz-Navajas MP; Valentin D; Ballester J; Rodrigues H; Ferreira V; |
| Address: | "Laboratorio de Analisis del Aroma y Enologia (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza (UZ), Instituto Agroalimentario de Aragon (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain. Centre des Sciences du Gout et de l'Alimentation, Universite de Bourgogne Franche Comte, UMR 6265 CNRS, UMR 1324 INRA, France; AGROSUP, Universite de Bourgogne, 1 Esplanade Erasme, 21000 Dijon, France. Centre des Sciences du Gout et de l'Alimentation, Universite de Bourgogne Franche Comte, UMR 6265 CNRS, UMR 1324 INRA, France; IUVV Jules Guyot, Universite de Bourgogne, 1 rue Claude Ladrey, 21078 Dijon, France. Centre des Sciences du Gout et de l'Alimentation, Universite de Bourgogne Franche Comte, UMR 6265 CNRS, UMR 1324 INRA, France. Laboratorio de Analisis del Aroma y Enologia (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza (UZ), Instituto Agroalimentario de Aragon (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain. Electronic address: vferre@unizar.es" |
| DOI: | 10.1016/j.foodres.2016.07.004 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The effect of hydrogen sulfide (H(2)S), methanethiol (MeSH) and dimethyl sulfide (DMS) on the odor properties of three wine models-WM- (young white, young red and oaked red wines) was studied. Wine models were built by mixing a pool of common wine volatile and non-volatile compounds and further spiked with eight different combinations of the three sulfur compounds present at two levels (level 0: 0mugL(-1) and level 1: 40mugL(-1) of H(2)S, 12mugL(-1) of MeSH; 55mugL(-1) of DMS). For each wine matrix eight WMs were produced and further submitted to sensory description by Rate-All-That-Apply (RATA) method. Hydrogen sulfide and methanethiol were clearly involved in the formation of reductive aromas and shared the ability to act as strong suppressors of fruity and floral attributes. Specifically, hydrogen sulfide generated aromas of rotten eggs, while methanethiol generated significant increases in camembert and decreases in citrus, smoky/roasted and oxidation aromas. The simultaneous presence of hydrogen sulfide and methanethiol enhanced the intensity of the unspecific term reduction, while the specific nuances individually imparted by each of the two compounds could not be further identified. DMS did not exert any outstanding effect on the reductive character of wines and its sensory effect was matrix-dependent. It was involved in the formation of fruity notes such as cooked/candied and red/black fruits in young wines, and vegetal notes (canned vegetables) in oaked red WMs" |
| Keywords: | Descriptive analysis RATA analysis Reduction Volatile Sulfur Compounds Wine; |
| Notes: | "PubMed-not-MEDLINEFranco-Luesma, Ernesto Saenz-Navajas, Maria-Pilar Valentin, Dominique Ballester, Jordi Rodrigues, Heber Ferreira, Vicente eng Canada 2016/09/01 Food Res Int. 2016 Sep; 87:152-160. doi: 10.1016/j.foodres.2016.07.004. Epub 2016 Jul 8" |
