| Title: | Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices |
| Author(s): | Cameleyre M; Lytra G; Schutte L; Vicard JC; Barbe JC; |
| Address: | "Unite de Recherche OEnologie, EA 4577, USC 1366 INRAE, ISVV, Universite de Bordeaux, F33882 Villenave d'Ornon, France. Tonnellerie Vicard, 184 Rue Haute de Crouin, 16100 Cognac, France" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "This research examined the impact of oak wood volatile compounds on the perception of red wine fruity aroma in several matrices. Several aromatic reconstitutions were prepared, consisting of 13 esters, representing the fruity pool of red wine, and 14 oak wood compounds at the various concentrations corresponding to the levels released by light, medium, and heavy toasting of barrels. These reconstitutions were prepared in dilute alcohol solution, dearomatized red wine, and commercial red wine. Sensory analysis revealed the impact of the addition or omission of some oak wood compounds. The 'detection threshold' of the fruity pool was then evaluated. The presence of 2-furanmethanethiol individually and the oak wood compound mixture, at concentrations representing various toasting levels, had a significant masking effect on the fruity pool, whereas vanillin had a significant enhancing effect in model solution. Sensory profiles highlighted changes in the perception of fruity nuances in the presence of the oak wood compound mixture. The addition of compounds at concentrations representing different toasting levels led to a predictable increase in the perception of the oak wood descriptors (spicy, smoky, and toasty) in all of the matrices tested. The perception of fruity notes also varied depending upon the toasting level and the complexity of the matrix. In dilute alcohol solution and dearomatized red wine, light toasting preserved or intensified the fruity notes. Generally, in all matrices tested, fresh-fruit and red-berry-fruit notes decreased with the addition of wood at medium and heavy toasting levels" |
| Keywords: | Adult Female Food Handling/*instrumentation Gas Chromatography-Mass Spectrometry Humans Male Odorants/*analysis Perception Quercus/*chemistry Volatile Organic Compounds/*chemistry Wine/*analysis Wood/*chemistry Young Adult aromatic reconstitution esters f; |
| Notes: | "MedlineCameleyre, Margaux Lytra, Georgia Schutte, Larissa Vicard, Jean-Charles Barbe, Jean-Christophe eng 2020/04/15 J Agric Food Chem. 2020 Nov 25; 68(47):13319-13330. doi: 10.1021/acs.jafc.0c00583. Epub 2020 Apr 14" |
