Abstract
3-isobutyl-2-methoxypyrazine (IBMP) is a grape-derived aroma compound responsible for the bell pepper character of wine. It is still unclear whether this molecule is always negatively perceived by consumers. The objective of this study was to establish a consumer rejection threshold (CRT) for IBMP in French white and red wines from the Gaillac area made from Sauvignon and Fer respectively.The best estimate thresholds (BET) were determined by carrying out three-alternative forced choice (3-AFC) tests: 5.5 ng/L for Sauvignon and 16.8 ng/L for Fer. For the estimation of the CRT, consumers (n = 48) received pairs of samples consisting of a base wine and a base wine spiked with an ascending concentration of IBMP. They were asked to indicate which sample they preferred, and the CRT was calculated as the concentration for which the spiked sample was significantly rejected. CRTs were determined at 50 ng/L and 30 ng/L for Sauvignon and Fer respectively.Our findings indicate that IBMP is more acceptable in white wine than in red wine. As IBMP concentrations reported in the literature for Sauvignon and Fer are generally below CRT concentrations, IBMP appears to be neutrally perceived by consumers at usual concentrations in wines from Gaillac made from these two cultivars.Our findings tend to contradict the belief in the wine industry that consumers systematically reject ‘vegetative’ styles of wines, and do not encourage local winegrowers and winemakers to necessarily implement viticultural or enological practices to minimise IBMP concentrations in wine.
Highlights
The aromatic component of wine is an important element in consumer wine appreciation, as olfactory preferences are generally driven by the intensity and the dominant family of aroma perceived at tasting (Lesschaeve, 2008)
Our findings indicate that IBMP is more acceptable in white wine than in red wine
As IBMP concentrations reported in the literature for Sauvignon and Fer are generally below consumer rejection threshold (CRT) concentrations, IBMP appears to be neutrally perceived by consumers at usual concentrations in wines from Gaillac made from these two cultivars
Summary
The aromatic component of wine is an important element in consumer wine appreciation, as olfactory preferences are generally driven by the intensity and the dominant family of aroma perceived at tasting (Lesschaeve, 2008). A part of these compounds is reduced by yeast to an alcohol form or, for trans-2-hexenal, is involved in the synthesis of 3-mercaptohexanol (Roland et al, 2010), which generally limits their sensory contribution to finished wines. Another monoterpene known as piperitone was recently identified as the main contributor of the mint nuances perceived in aged Bordeaux wines (Picard et al, 2016; Pons et al, 2016). It was highlighted that p-menthane lactones can enhance the freshness and the mint odours perceived in these wines (Picard et al, 2017)
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