PERCEPTUAL INTERACTIONS PHENOMENA INVOLVING VARIOUS VOLATILE COMPOUND FAMILIES LINKED TO SOME FRUITY NOTES IN BORDEAUX RED WINES
Abstract
Fruity notes play a key role in the consumer’s appreciation of Bordeaux red wines. If literature provides a lot of knowledge about the nature of volatile compounds involved in this fruity expression, the sensory phenomena involving these compounds in mixture still need to be explored. Considering previous sensory works about the impact of esters and some overripening compounds, the goal of this work was to study the implication of perceptual interactions involving red wine odorant compounds of diverse origins and described as potentially affecting fruity aromatic expression.
Six wines with particular profiles have been selected for this study. All the considered volatile compounds were assayed and sensory analysis consisting of triangular tests were conducted on these six wines in which supplementations by aromatic families have been done to reach the minimal, mean, and maximal concentrations found in Bordeaux typical wines. These concentrations were determined thanks to quantification in 20 Bordeaux red wines selected for their typicity.
For impacting additions, sorting tasks have been performed to evaluate the level of similarity between samples and sensory profiles were established in order to explicit which character was modified with additions.
Our results showed that the addition as well as the level of supplementation of some compounds have a significant impact on wine aroma. Volatile compounds from different origins, depending on their concentration, influence the perception of wine being involved in perceptual interaction. Further studies must now be conducted to explain more specifically how they affects red wine fruity notes.
DOI:
Issue: OENO Macrowine 2023
Type: Poster
Authors
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Keywords
Red wine, fruity aroma, Perceptual interactions