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Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds

2015Journal article Restricted access
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dc.contributor.authorCoetzee, C.
dc.contributor.authorBrand, J.
dc.contributor.authorEmerton, G.
dc.contributor.authorJacobson, D.
dc.contributor.authorSilva Ferreira, A. C.
dc.contributor.authorDu Toit, W. J.
dc.date.accessioned2016-04-20T14:58:17Z
dc.date.available2016-04-20T14:58:17Z
dc.date.issued2015
dc.description.abstractBackground and AimsWine 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. Methods and ResultsSpiked 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 in wine. Combinations of the four compounds were also evaluated sensorially. Depending on the concentration of the compounds, methional had a strong suppressive effect on the intensity of attributes contributed by 3-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. ConclusionsComplex sensory interactions may occur between Sauvignon Blanc impact compounds and compounds related to oxidation depending on concentration of the compounds. Oxidation-derived compounds such as methional can suppress pleasant aroma attributes linked to volatile thiols, while contributing negative attributes especially in the presence of 3-isobutyl-2-methoxypyrazine. Significance of the StudyThis study 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationCOETZEE, C… [et al.] - Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds. Australian Journal of Grape and Wine Research. ISSN 1322-7130. Vol. 21, n.º 2 (2015), p. 179-188pt_PT
dc.identifier.doi10.1111/ajgw.12133
dc.identifier.eid84929950386
dc.identifier.eissn1755-0238
dc.identifier.issn1322-7130
dc.identifier.urihttp://hdl.handle.net/10400.14/19815
dc.identifier.wos000355251100003
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWiley
dc.subject3-isobutyl-2-methoxypyrazinept_PT
dc.subject3-mercaptohexan-1-olpt_PT
dc.subjectMethionalpt_PT
dc.subjectPhenylacetaldehydept_PT
dc.subjectSauvignon Blancpt_PT
dc.subjectSensory interactionpt_PT
dc.titleSensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compoundspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage188
oaire.citation.issue2
oaire.citation.startPage179
oaire.citation.titleAustralian Journal of Grape and Wine Research
oaire.citation.volume21
person.familyNameJacobson
person.familyNameSilva Ferreira
person.givenNameDaniel
person.givenNameAntonio Cesar
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.orcid0000-0002-9822-8251
person.identifier.orcid0000-0002-1188-1021
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication1d3ee491-cd56-4cd8-864f-5a00bd11ac09
relation.isAuthorOfPublication826c11dd-d070-4b67-ac58-c96675e3f3b8
relation.isAuthorOfPublication.latestForDiscovery826c11dd-d070-4b67-ac58-c96675e3f3b8

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