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

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 highermore » concentration. In conclusion, this study may also contribute to the sensory characterisation of Sauvignon Blanc wine undergoing oxidation.« less
Authors:
 [1] ;  [1] ;  [2] ;  [3]
  1. Stellenbosch University (South Africa). Department of Viticulture and Oenology
  2. Stellenbosch University (South Africa). Department of Viticulture and Oenology and Institute for Wine Biotechnology; Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States)
  3. Stellenbosch University (South Africa). Department of Viticulture and Oenology and Institute for Wine Biotechnology
Publication Date:
Grant/Contract Number:
AC05-00OR22725
Type:
Accepted Manuscript
Journal Name:
Australian Journal of Grape and Wine Research
Additional Journal Information:
Journal Volume: 22; Journal Issue: 2; Journal ID: ISSN 1322-7130
Publisher:
Wiley - Australian Society of Viticulture and Oenology
Research Org:
Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States)
Sponsoring Org:
USDOE
Country of Publication:
United States
Language:
English
Subject:
37 INORGANIC, ORGANIC, PHYSICAL, AND ANALYTICAL CHEMISTRY; 3-isobutyl-2-methoxypyrazine; 3-mercaptohexan-1-ol; acetaldehyde; Sauvignon Blanc; sensory interactions
OSTI Identifier:
1346665