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Impact of ethanol on the perception of wine odorant mixtures

Abstract : Several studies have focused on perceptual interactions in binary odor mixtures, but few on more complex mixtures. The aroma of wine is an example of a complex odor mixture. Our aim was to assess the impact of ethanol on the perception of mixtures of Woody (whiskey lactone) and Fruity (isoamyl acetate) odorants commonly found, physico-chemically and perceptually, in wine. Physico-chemically, reduced whiskey lactone volatility was observed in hydro-alcoholic solutions. Perceptually, a synergy effect by the Woody on the Fruity odor was observed in aqueous solutions, which disappeared with the addition of ethanol. Conversely, the Woody odor was masked in both aqueous and dilute alcohol solutions. In addition, mixed Woody and Fruity odors were found to mask the so-called Alcohol odor. These results underline the importance of perceptual interactions in the perception of wine bouquet.
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Déposant : Migration Prodinra <>
Soumis le : dimanche 31 mai 2020 - 11:45:40
Dernière modification le : vendredi 5 février 2021 - 03:47:19




Elodie Le Berre, Boriana Atanasova, Dominique Langlois, Patrick Etievant, Thierry Thomas-Danguin. Impact of ethanol on the perception of wine odorant mixtures. Food Quality and Preference, Elsevier, 2007, 18 (6), pp.901-908. ⟨10.1016/j.foodqual.2007.02.004⟩. ⟨hal-02667939⟩



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