Investigation of olfactory interactions of low levels of five off-flavour causing compounds in a red wine matrix
Date
2019
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
The qualitative sensory perception of individual and of complex mixtures of five compounds, guaiacol (‘burnt note’), o-cresol (‘phenolic/tar’), 4-ethylphenol (4-EP, ‘leather/barnyard’), 2-iso-butyl-3-methoxypyrazine (IBMP, ‘green pepper/herbaceous’), and 2,4,6-trichloroanisole (TCA, ‘cork taint/ mouldy’) were tested in a partially de-aromatised red wine matrix using descriptive analysis by a trained panel of eleven judges. Compounds were characterised at peri- and sub-threshold concentrations using a partial D-optimal statistical design and response surface methodology. Results indicated that complex mixtures in red wine elicit an olfactory response that could not be predicted from the attributes or descriptors of single compounds. Positive sweet/fruity attributes were more intense in solutions containing fewer off-flavour compounds. Novel findings of this study include that IBMP at sub- and peri-threshold levels shows perceptual interaction with volatile phenols at the same levels, and samples containing combinations of these compounds manifested herbaceous and burnt characteristics. Olfactory interactions of this many off-flavour compounds have not been investigated previously in one study. The findings have direct implications for wines made from cultivars that are known to contain these compounds, and add to the understanding of the behaviour and impact of very low levels (peri- and sub-threshold) of volatile phenols, IBMP, and TCA derived from various sources during winemaking.
Description
CITATION: McKay, M. et al. 2020. Investigation of olfactory interactions of low levels of five off-flavour causing compounds in a red wine matrix. Food Research International, 128. doi:10.1016/j.foodres.2019.108878.
The original publication is available at https://www.sciencedirect.com/journal/food-research-international
The original publication is available at https://www.sciencedirect.com/journal/food-research-international
Keywords
Volatile phenols, IBMP, TCA, Partial D-optimal design, Red wine, Olfactory interaction study, Sub-threshold levels, Wine -- Flavor and odor, Wine -- Aromas -- Sensory evaluation, Wine and wine making -- Analysis
Citation
McKay, M. et al. 2020. Investigation of olfactory interactions of low levels of five off-flavour causing compounds in a red wine matrix. Food Research International, 128. doi:10.1016/j.foodres.2019.108878