scholarly journals Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption

Molecules ◽  
2019 ◽  
Vol 24 (18) ◽  
pp. 3253 ◽  
Author(s):  
Carolina Muñoz-González ◽  
María Pérez-Jiménez ◽  
Celia Criado ◽  
María Ángeles Pozo-Bayón
Keyword(s):  
Ethanol Concentration ◽  
Aroma Compound ◽  
Aroma Release ◽  
Ethyl Hexanoate ◽  
Wine Consumption ◽  
Ethyl Butanoate ◽  
Ethanol Content ◽  
Ethyl Octanoate ◽  
Ethyl Decanoate ◽  
Volatile Esters

This paper evaluates, for the first time, the effects of ethanol concentration on the dynamics of oral (immediate and prolonged) aroma release after wine consumption. To do this, the intraoral aroma release of 10 panelists was monitored at two sampling points (0 and 4 min) after they rinsed their mouths with three rosé wines with different ethanol content (0.5% v/v, 5% v/v and 10% v/v) that were aromatized with six fruity esters (ethyl butanoate, isoamyl acetate, ethyl pentanoate, ethyl hexanoate, ethyl octanoate and ethyl decanoate). Overall, the results indicated that the extent of the effects of ethanol content on the oral aroma release were influenced by the subject, the ethanolconcentration and the type of aroma compound. This effect was also different in the immediate than in the prolonged aroma release. In the first in-mouth aroma monitoring, an increase in the ethanol content provoked a higher release of the more polar and volatile esters (ethyl butanoate, ethyl pentanoate), but a lower release for the more apolar and less volatile esters (ethyl octanoate, ethyl decanoate). Regarding the prolonged oral aroma release, an increase of ethanol content in wine increased the oral aroma release of the six esters, which might also increase the fruity aroma persistence in the wines. Future works with a higher number of individuals will be needed to understand the mechanisms behind this phenomenon.

scholarly journals Aromatypicity of Austrian Pinot Blanc Wines

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5705
Author(s):  
Christian Philipp ◽  
Phillip Eder ◽  
Sezer Sari ◽  
Nizakat Hussain ◽  
Elsa Patzl-Fischerleitner ◽  
...  
Keyword(s):  
Isoamyl Acetate ◽  
Pome Fruit ◽  
Ethyl Hexanoate ◽  
Consumer Panel ◽  
Ethyl Butanoate ◽  
Methyl Hexanoate ◽  
Linalool Oxide ◽  
Ethyl Octanoate ◽  
The Relationship ◽  
Ethyl Decanoate

Pinot blanc is a grape variety found in all wine-growing regions of Austria. However, there are only few scientific studies which deal with the aroma of wines of this variety. In the course of this project, the relationship between aroma profile and the typicity of Austrian Pinot blanc wines was studied. The aim was to describe the typicity and to find significant differences in aroma profiles and aroma descriptors of typical and atypical Pinot blanc wines. Since the typicity of a jointly anchored prototype is embedded in the memory, typical attributes for Austrian Pinot blanc wines were first identified by consumers and experts or producers. According to this, 131 flawless commercial Austrian wines of the variety Pinot blanc of the vintages 2015 to 2017 were analysed for more than 100 volatile substances. The wines of the vintages 2015 to 2017 were judged by a panel of producers and experts for their typicity; furthermore, the wines of the vintage 2017 were also evaluated by a consumer panel and a trained descriptive panel. Subsequently, typical and atypical wines were described by the trained descriptive panel. It was found that Pinot blanc wines typical of Austria showed significantly higher concentrations of the ester compounds ethyl hexanoate, ethyl butanoate, ethyl octanoate, ethyl decanoate, methyl hexanoate, hexyl acetate and isoamyl acetate, while atypical wines had higher concentrations of free monoterpenes such as linalool, trans-linalool oxide, nerol oxide, nerol and alpha-terpineol. The sensory description of typical Pinot blanc wines was significantly more pronounced for the attribute “yellow pome fruit”, and tended to be more pronounced for the attributes “green pome fruit”, “pear”, “walnut”, “pineapple”, “banana” and “vanilla”, while the atypical Pinot blanc wines were described more by the attribute “citrus”. These findings could help to ensure that, through targeted measures, Austrian Pinot blanc wines become even more typical and distinguish themselves from other origins such as Germany or South Tyrol through a clear concept of typicity.

scholarly journals Identification of Odor Active Compounds in Physalis peruviana L.

Molecules ◽  
2020 ◽  
Vol 25 (2) ◽  
pp. 245 ◽  
Author(s):  
Małgorzata A. Majcher ◽  
Magdalena Scheibe ◽  
Henryk H. Jeleń
Keyword(s):  
Gas Chromatography ◽  
Solid Phase ◽  
Active Regions ◽  
Gas Chromatography Mass Spectrometry ◽  
Active Compounds ◽  
Ethyl Hexanoate ◽  
Physalis Peruviana ◽  
Ethyl Butanoate ◽  
Ethyl Octanoate ◽  
Quantitative Results

The volatiles of cape gooseberry fruit (Physalis peruviana L.) were isolated by solvent-assisted flavor evaporation (SAFE), odor active compounds identified by gas chromatography–olfactometry (GC-O) and gas chromatography–mass spectrometry (GC-MS). Quantitation of compounds was performed by headspace—solid phase microextraction (HS-SPME) for all but one. Aroma extract dilution analysis (AEDA) revealed 18 odor active regions, with the highest flavor dilution values (FD = 512) noted for ethyl butanoate and 4-hydroxy-2,5-dimethylfuran-3-one (furaneol). Odor activity values were determined for all 18 compounds and the highest was noted for ethyl butanoate (OAV = 504), followed by linalool, (E)-non-2-enal, (2E,6Z)-nona-2,6-dienal, hexanal, ethyl octanoate, ethyl hexanoate, butane-2,3-dione, and 2-methylpropanal. The main groups of odor active compounds in Physalis peruviana L. were esters and aldehydes. A recombinant experiment confirmed the identification and quantitative results.

scholarly journals Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S58-S61 ◽  
Author(s):  
R. Vidrih ◽  
E. Zlatić ◽  
J. Hribar
Keyword(s):  
Guar Gum ◽  
Corn Starch ◽  
Cold Water ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Aroma Release ◽  
Ethyl Hexanoate ◽  
Ethyl Butanoate ◽  
Trained Panel ◽  
Modified Starches

In the food industry, the addition of flavours is used to reinforce the aroma profile of different goods. However, interactions between starch and aroma compounds can occur, and this can impact upon aroma release and perception. In the present study, we have investigated the influence of starch type on aroma release from starch-aroma systems. The food model system used was composed of an aqueous starch dispersion (1 g dry starch/100 g dispersion) and 10 aroma compounds (ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl pentanoate, methyl hexanoate, ethyl hexanoate, methyl ethyl propanoate, hexyl acetate, 3-hexenol, and phenyl methyl acetate). Different commercially available starches were used: Amilogels P, K, PDP, G, MVK, HP, OK and HPW, and carrageenan (Amilogel CAR) and guar gum (Amilogel GG). Aroma release from these starch-aroma systems into the gas phase above food (headspace) were monitored by GC-MS analysis with a solid-phase micro-extraction technique. The smell of the starch-aroma system was also evaluated sensorially by a trained panel. The release of aroma compounds from the different starch-aroma systems was statistically significant (<I>P</I> < 0.0001) for all of the aroma compounds, with the exception of ethyl pentanoate. A correlation between the concentration of individual aroma compounds in the headspace and the sensory evaluation (smell) was seen. Starch-aroma systems comprising corn starch (Amilogel G), physically modified starches that are soluble in cold water (Amilogels K, PDP), and hydroxypropyl distarch phosphate (Amilogels HP) had sensorially superior smells compared to the other types of starches tested. At the same time, the headspace GC-MS analyses showed ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate and ethyl pentanoate to be at the highest concentrations, which are all typical aroma compounds of strawberry fruit, and which also have low perception thresholds. Dextrin-roasted starch, guar gum and carrageenan provided the lowest sensory scores, although in contrast, they more strongly retained these aroma compounds.

scholarly journals Effect of Yeasts on the Aroma Profile of Sauvignon Blanc Varietal Wine

2018 ◽  
Vol 66 (4) ◽  
pp. 889-896
Author(s):  
Božena Průšová ◽  
Jiří Sochor ◽  
Mojmír Baroň ◽  
Michal Kumšta
Keyword(s):  
Grape Juice ◽  
Isoamyl Acetate ◽  
Ethyl Esters ◽  
Ethyl Hexanoate ◽  
Sauvignon Blanc ◽  
Isobutyl Acetate ◽  
Ethyl Octanoate ◽  
Commercial Yeast ◽  
High Degree ◽  
Ethyl Decanoate

In this study effects of commercial yeast preparations on the aromatic profile of Sauvignon Blanc varietal wine were investigated. Grape juice was divided to 7 experimental variants and fermented spontaneously and using 6 commercial strains of Saccharomyces cerevisiae. In final wine samples, essential analytical parameters and selected aromatic compounds were analysed. The highest content of esters was found out in samples fermented by spontaneous micro‑flora; in this case, concentrations of ethyl hexanoate, ethyl octanoate and ethyl decanoate were 682 µg/L, 735 µg/L and 162 µg/L, respectively. The highest content of acetates was recorded in samples fermented by yeast Vulcaferm Sauvignon; concentrations of isoamyl acetate, 2‑phenylethyl acetate and isobutyl acetate were 7.8 mg/L, 244 µg/L and 137 µg/L, respectively. Yeast strain suitable for cold fermentation (Oenoferm Fredo) produced high amounts of ethyl esters and acetates. As far as the sensory evaluation was concerned, the best rating got the sample fermented by these yeasts; it showed a high degree of smell and flavour cleanness as well as a very good overall harmony.

scholarly journals Effect of Harvest Maturity, Storage, and Cultivar on Strawberry Fruit Aroma Volatiles

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 818B-818 ◽  
Author(s):  
Charles F. Forney ◽  
Michael A. Jordan
Keyword(s):  
Strawberry Fruit ◽  
Hexyl Acetate ◽  
Total Volatile ◽  
Ripe Fruit ◽  
Ethyl Hexanoate ◽  
Aroma Volatiles ◽  
Ethyl Butanoate ◽  
Before And After ◽  
Harvest Maturity ◽  
Volatile Esters

`Annapolis', `Cavendish', `Honeoye', `Kent', and `Micmac' strawberry fruit (Fragaria ×ananassa Duch.) were harvested underripe (75% to 90% red) or fully ripe. Fruit were stored at 0C for 5 days followed by 2 days at 15C. Volatiles were trapped onto Tenax-GR from the headspace over fruit before and after storage and analyzed using GC-MS. Volatile esters identified in headspace included methyl and ethyl butanoate, methyl and ethyl hexanoate, methyl and ethyl 3-methylbutanoate, 3-methylbutyl acetate, hexyl acetate, and methyl 2-methylbutanoate. Headspace concentrations of volatile esters over freshly harvested strawberries averaged 1.3 and 6.8 μmol·m–3 for underripe and ripe fruit, respectively. After 7 days of storage, volatile concentrations increased in both underripe and ripe fruit to 6.3 and 12.2 μmol·m–3, respectively. There were quantitative and qualitative differences between cultivars. Total volatile concentrations were 16.0, 8.1, 5.7, 2.4, and 0.9 μmol·m–3 in the headspace over `Annapolis', `Kent', `Micmac', `Cavendish', and `Honeoye', respectively. `Annapolis' had the highest concentrations of methyl and ethyl butanoate, while `Micmac' had the highest concentrations of methyl and ethyl hexanoate. Volatile concentrations at harvest increased 5.7, 1.9, 1.7, 1.4, and 1.3 times during storage in `Kent', `Annapolis', `Micmac', `Cavendish', and `Honeoye', respectively. Results indicate that strawberry fruit continue to produce aroma volatiles after harvest.

scholarly journals Removal of biogenic amines from wines by chemisorption on functionalized silica and effects on other wine components

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Juan José Rodríguez-Bencomo ◽  
Peggy Rigou ◽  
Fulvio Mattivi ◽  
Francisco López ◽  
Ahmad Mehdi
Keyword(s):  
Biogenic Amines ◽  
Ethyl Esters ◽  
Functionalized Silica ◽  
Ethyl Hexanoate ◽  
Silica Material ◽  
Organoleptic Characteristics ◽  
Silica Materials ◽  
Ethyl Octanoate ◽  
Ethyl Decanoate ◽  
Wine Color

Abstract The effectiveness of several functionalized silica materials (cation-exchange materials) for the removal of biogenic amines from wines, and the effects on other wine components and organoleptic characteristics were evaluated. Results have shown that mesoporous silica material bi-functionalized with phosphonic and sulfonic acids allowed the removal of histamine, putrescine, cadaverine, spermine and spermidine from wines, although the dose must be adapted for each wine according to the removal requirements and wine characteristics. A plus of the adsorbent developed is that it can be recovered and re-used for at least 3 treatments. Immediately following the treatments, a decrease in the levels of linear ethyl esters (ethyl hexanoate, ethyl octanoate and ethyl decanoate) was observed, although these levels were re-equilibrated after several days reducing this undesired side effect. A slight, but perceptible, effect on wine color was observed, probably due to the slight decrease in the pH of the wine produced by the treatments. On the basis of the sensory analysis that focused only on the aroma of the wines, the proposed technique would be more adequate for wines aged in barrels than for young wines.

scholarly journals Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine

Processes ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 970
Author(s):  
Yan Zhao ◽  
Xiaobin Yu ◽  
Fengtao Zhu ◽  
Guangpeng Liu ◽  
Le Chu ◽  
...  
Keyword(s):  
Large Scale ◽  
Starter Cultures ◽  
Flavor Quality ◽  
Wine Quality ◽  
Active Compounds ◽  
Ethyl Hexanoate ◽  
Optimal Starter ◽  
Phenethyl Acetate ◽  
Ethyl Decanoate

For the winemaking bioprocess of jujube wine, the selection of optimal starter cultures is one of the major concerns before fermentation. In this study, we investigated the effects of different winemaking yeasts on the composition of aroma-active compounds in the fermented jujube wine and identified the principal components that determine the flavor quality. It showed that the starter winemaking yeasts produced a total of 43 aroma-active compounds, of which esters (e.g., ethyl caprylate, ethyl decanoate, ethyl hexanoate, and phenethyl acetate) contribute more to the wine quality attributes, especially for the improvement of the aroma. Moreover, the composition of aroma-active compounds, for example, the ratio of the content of esters and alcohols, exerts a great impact on the flavor quality of jujube wine. Different starter winemaking yeasts resulted in significant differences in the composition (both species and content) of aroma-active compounds, and thus formed different flavors in the jujube wine. Thus, we propose that screening of a desirable starter winemaking yeast is essential before the fermentation of jujube wine at a large scale, and more considerations should be taken into the resulting composition of aroma-active compounds.

scholarly journals Hydrogel-Based Plasmonic Sensor Substrate for the Detection of Ethanol

Sensors ◽  
2019 ◽  
Vol 19 (6) ◽  
pp. 1264 ◽  
Author(s):  
Christoph Kroh ◽  
Roland Wuchrer ◽  
Nadja Steinke ◽  
Margarita Guenther ◽  
Gerald Gerlach ◽  
...  
Keyword(s):  
Refractive Index ◽  
Ethanol Concentration ◽  
Substrate Surface ◽  
Cost Effective ◽  
Plasmonic Sensor ◽  
Active Sensor ◽  
Ethanol Content ◽  
Crucial Part ◽  
Initial Results ◽  
Swelling And Shrinking

The in-line monitoring of ethanol concentration in liquids is a crucial part of process monitoring in breweries and distilleries. Current methods are based on infrared spectroscopy, which is time-consuming and costly, making these methods unaffordable for small and middle-sized companies. To overcome these problems, we presented a small, compact, and cost-effective sensing method for the ethanol content, based on a nanostructured, plasmonically active sensor substrate. The sensor substrate is coated with an ethanol-sensitive hydrogel, based on polyacrylamide and bisacrylamide, which induces a change in the refractive index of the substrate surface. The swelling and shrinking of such hydrogels offer a means to measure the ethanol content in liquids, which can be determined in a simple transmittance setup. In our study, we demonstrated the capability of the sensor principle for the detection of ethanol content ranging from 0 to 30 vol% ethanol. Furthermore, we determined the response time of the sensor substrate to be 5.2 min, which shows an improvement by a factor of four compared to other hydrogel-based sensing methods. Finally, initial results for the sensor’s lifetime are presented.

scholarly journals Classification of Wines from Five Spanish Origin Denominations by Aromatic Compound Analysis

2010 ◽  
Vol 93 (6) ◽  
pp. 1916-1922 ◽  
Author(s):  
Cecilia Sáenz ◽  
Trinidad Cedráenzn ◽  
Susana Cabredo
Keyword(s):  
Discriminant Analysis ◽  
Solid Phase ◽  
Principal Component ◽  
Decanoic Acid ◽  
Multivariate Statistical ◽  
Ethyl Hexanoate ◽  
La Mancha ◽  
Diethyl Succinate ◽  
Ethyl Octanoate

Abstract Wine is a complex matrix in which aroma compounds play an important role in the characterization of the flavor pattern of a given wine. Twelve volatile compounds were determined in 244 samples of Spanish red wines from different denominations of origin: Rioja, Navarra, Valdepeas, La Mancha, and Cariena. The samples were analyzed by GC using headspace solid-phase microextraction. The concentration (mg/mL) intervals obtained were 3-methyl-butyl acetate (3.9 to 116), 3-methyl-1-butanol (93 to 724), ethyl hexanoate (0.8 to 39), 1-hexanol (0.3 to 6.7), ethyl octanoate (1.4 to 41), diethyl succinate (0.2 to 13), 2-phenyl ethyl acetate (0 to 5.3), hexanoic acid (0 to 8.3), geraniol (0 to 3.0), 2-phenylethanol (1.5 to 56), octanoic acid (0 to 20), and decanoic acid (0 to 3.3). Wines were classified by multivariate statistical methods: principal component analysis, and lineal discriminant analysis. A correct differentiation among wines according to their origin was obtained by lineal discriminant analysis.

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