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Food Chem

Title:		Sensory relevance of seven aroma compounds involved in unintended but potentially fraudulent aromatization of wine due to aroma carryover
Author(s):		Gottmann J; Vestner J; Fischer U;
Address:		"Dienstleistungszentrum Landlicher Raum (DLR) Rheinpfalz, Institute for Viticulture and Oenology, Breitenweg 71, 67435 Neustadt an der Weinstrasse, Germany; Technische Universitat Kaiserslautern (TUK), Department of Chemistry, Erwin-Schrodinger-Strasse 52, 67663 Kaiserslautern, Germany. Electronic address: joerg.gottmann@dlr.rlp.de. Dienstleistungszentrum Landlicher Raum (DLR) Rheinpfalz, Institute for Viticulture and Oenology, Breitenweg 71, 67435 Neustadt an der Weinstrasse, Germany. Electronic address: jochen.vestner@lb.hwg-lu.de. Dienstleistungszentrum Landlicher Raum (DLR) Rheinpfalz, Institute for Viticulture and Oenology, Breitenweg 71, 67435 Neustadt an der Weinstrasse, Germany; Technische Universitat Kaiserslautern (TUK), Department of Chemistry, Erwin-Schrodinger-Strasse 52, 67663 Kaiserslautern, Germany. Electronic address: ulrich.fischer@dlr.rlp.de"
Journal Title:		Food Chem
Year:		2023
Volume:		20220908
Issue:
Page Number:		134160 -
DOI:		10.1016/j.foodchem.2022.134160
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Bottling regular wines following aromatized wines on the same filling lines bears the risk of unintentional aroma carryover, which has led to accusations of illegal aromatization. Obeying guidelines of good manufacturing practice, aroma carryover with no sensory relevance shall be considered as a technical unavoidable transfer having no legal consequences. To detect sensory relevance, odor activity values greater than one are proposed. Odor detection thresholds (OTs) were determined in water, model wine, and white wine for three lactones, alpha-ionone, ethyl 2-methylbutanoate, trans-cinnamaldehyde, and eugenol. Using different matrices OTs varied by factors of 2 for alpha-ionone and up to 23000 for ethyl 2-methylbutanoate. For alpha-ionone, being most prone for carryover, the three times higher OT of consumers did not trigger any preference for the aromatized wines, but rejection at 300 microg/L. Assessing alpha-ionone spiked wines by descriptive analysis, significant changes in sensory attributes only occurred at concentrations 10 times above OT"
Keywords:		Eugenol/analysis Gas Chromatography-Mass Spectrometry Lactones/analysis Odorants/analysis *Volatile Organic Compounds/analysis Water/analysis *Wine/analysis Aroma migration Eugenol Lactones Odor detection threshold Scalping alpha-Ionone;
Notes:		"MedlineGottmann, Jorg Vestner, Jochen Fischer, Ulrich eng England 2022/10/05 Food Chem. 2023 Feb 15; 402:134160. doi: 10.1016/j.foodchem.2022.134160. Epub 2022 Sep 8"