Investigation of olfactory interactions of low levels of five off-flavour causing compounds in a red wine matrix

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dc.contributor.authorMcKay, Marianneen_ZA
dc.contributor.authorBauer, Florian F.en_ZA
dc.contributor.authorPanzeri, Valeriaen_ZA
dc.contributor.authorBuica, Astriden_ZA
dc.date.accessioned2022-07-28T10:58:43Z
dc.date.available2022-07-28T10:58:43Z
dc.date.issued2019
dc.descriptionCITATION: 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.
dc.descriptionThe original publication is available at https://www.sciencedirect.com/journal/food-research-international
dc.description.abstractThe 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.en_ZA
dc.description.urihttps://www.sciencedirect.com/science/article/pii/S0963996919307641?via%3Dihub
dc.description.versionPublishers version
dc.format.extent12 pages : illustrations (some color)en_ZA
dc.identifier.citationMcKay, 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
dc.identifier.issn0963-9969 (print)
dc.identifier.otherdoi:10.1016/j.foodres.2019.108878
dc.identifier.urihttp://hdl.handle.net/10019.1/125558
dc.language.isoen_ZAen_ZA
dc.publisherElsevier
dc.rights.holderElsevier
dc.subjectVolatile phenolsen_ZA
dc.subjectIBMPen_ZA
dc.subjectTCAen_ZA
dc.subjectPartial D-optimal designen_ZA
dc.subjectRed wineen_ZA
dc.subjectOlfactory interaction studyen_ZA
dc.subjectSub-threshold levelsen_ZA
dc.subjectWine -- Flavor and odoren_ZA
dc.subjectWine -- Aromas -- Sensory evaluationen_ZA
dc.subjectWine and wine making -- Analysisen_ZA
dc.titleInvestigation of olfactory interactions of low levels of five off-flavour causing compounds in a red wine matrixen_ZA
dc.typeArticleen_ZA
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