Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds: Sauvignon Blanc sensory interaction studies

Coetzee, C.; Brand, J.; Emerton, G.; Jacobson, D.; Silva Ferreira, A. C.; du Toit, W. J.

doi:10.1111/ajgw.12133

Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds: Sauvignon Blanc sensory interaction studies

Journal Article · Fri Mar 13 00:00:00 EDT 2015 · Australian Journal of Grape and Wine Research

DOI:https://doi.org/10.1111/ajgw.12133· OSTI ID:1346666

Coetzee, C. ^[1]; Brand, J. ^[1]; Emerton, G. ^[2]; Jacobson, D. ^[2]; Silva Ferreira, A. C. ^[3]; du Toit, W. J. ^[1]

Stellenbosch Univ., Stellenbosch (South Africa). Dept. of Viticulture and Oenology
Stellenbosch Univ., Stellenbosch (South Africa). Dept. of Viticulture and Oenology, Inst. for Wine Biotechnology
Stellenbosch Univ., Stellenbosch (South Africa). Dept. of Viticulture and Oenology, Inst. for Wine Biotechnology; Univ. Católica Portuguesa, Porto (Portugal). Escola Superior de Biotecnologia

Wine aroma is influenced by complex interactions between various wine constituents. This study investigated the sensorial interactive effects of Sauvignon Blanc impact compounds, 3-mercaptohexan-1-ol,3-isobutyl-2-methoxypyrazine with aldehydes typically originating from oxidation of white wines, methional and phenylacetaldehyde. Spiked model wines were subjected to sensory descriptive analysis using a trained panel.The concentration of each compound varied from below aroma threshold value to high values reported inwine. Combinations of the four compounds were also evaluated sensorially. Depending on the concentrationof the compounds, methional had a strong suppressive effect on the intensity of attributes contributed by3-mercaptohexan-1-ol, such as grapefruit and guava, whereas methional and 3-isobutyl-2-methoxypyrazine enhanced the intensity of certain attributes, which included cooked beans and cooked potato. Complex sensory interactions may occur between Sauvignon Blanc impact compounds and compounds related to oxidation depending on concentration of the compounds. Oxidation-derived compounds such asmethional can suppress pleasant aroma attributes linked to volatile thiols, while contributing negative attributesespecially in the presence of 3-isobutyl-2-methoxypyrazine. This paper highlights the importance of preserving fresh and fruity flavours while preventing the formation of unwanted aldehydes due to interactions that can influence the overall aroma profile of the wine. This study may also contribute to the sensory characterisation of oxidised Sauvignon Blanc wine.

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:: 1346666

Journal Information:: Australian Journal of Grape and Wine Research, Journal Name: Australian Journal of Grape and Wine Research Journal Issue: 2 Vol. 21; ISSN 1322-7130

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

Country of Publication:: United States

Language:: English

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Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds: Sauvignon Blanc sensory interaction studies

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