Sensory effect of acetaldehyde on the perception of 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine: Role of acetaldehyde in sensory interactions

Coetzee, C.; Brand, J.; Jacobson, Daniel A.; Du Toit, W. J.

doi:10.1111/ajgw.12206

Sensory effect of acetaldehyde on the perception of 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine: Role of acetaldehyde in sensory interactions

Journal Article · Thu Jan 28 00:00:00 EST 2016 · Australian Journal of Grape and Wine Research

DOI:https://doi.org/10.1111/ajgw.12206· OSTI ID:1346665

Coetzee, C. ^[1]; Brand, J. ^[1]; Jacobson, Daniel A. ^[2]; Du Toit, W. J. ^[3]

Stellenbosch University (South Africa). Department of Viticulture and Oenology
Stellenbosch University (South Africa). Department of Viticulture and Oenology and Institute for Wine Biotechnology; Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States)
Stellenbosch University (South Africa). Department of Viticulture and Oenology and Institute for Wine Biotechnology

Background and Aims-Wine aroma is influenced by complex interactions between various wine constituents. This study investigated the sensory interactive effects of Sauvignon Blanc impact compounds, 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine, with acetaldehyde that typically forms during the oxidation of wine. Methods and Results-Spiked model wines were subjected to sensory descriptive analysis using a trained sensory panel. Additionally, the concentration of each compound varied from below aroma threshold values to high values as reported for wine. Depending on the concentration, acetaldehyde enhanced fruity attributes at a lower concentration, whereas suppression occurred at a higher concentration. Acetaldehyde effectively suppressed the green pepper aroma attribute at certain concentration values, whereas 3-mercaptohexan-1-ol suppressed oxidised green apple associated with acetaldehyde. Changes in attributes used for aroma description also occurred because of change in concentration. Conclusions-Complex sensory interactions may occur between Sauvignon Blanc impact compounds and one of the main oxidation-derived compounds, acetaldehyde. Acetaldehyde can enhance or suppress pleasant fruity characters depending on the concentration. Significance of the Study-This study showed the potential positive effect of acetaldehyde on white wine aroma when present at a low concentration. Formation of this compound during winemaking and ageing should, however, be controlled because of negative sensory interactions occurring at a higher concentration. In conclusion, this study may also contribute to the sensory characterisation of Sauvignon Blanc wine undergoing oxidation.

View Accepted Manuscript (DOE)

Research Organization:: Oak Ridge National Laboratory (ORNL), Oak Ridge, TN (United States)

Sponsoring Organization:: USDOE

Grant/Contract Number:: AC05-00OR22725

OSTI ID:: 1346665

Journal Information:: Australian Journal of Grape and Wine Research, Journal Name: Australian Journal of Grape and Wine Research Journal Issue: 2 Vol. 22; ISSN 1322-7130

Publisher:: Wiley - Australian Society of Viticulture and OenologyCopyright Statement

Country of Publication:: United States

Language:: English

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