Abstract
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.
Highlights
Ethanol, the most abundant volatile compound in wines and the second most abundant after water, is a determinant of its sensory quality [1]
To the in in vivo vivo aroma aroma release release during during wine wine consumption, consumption, To evaluate evaluate the the effect effect of of ethanol ethanol content content on on the the oral aroma release of panelists was monitored at two sampling points (Figure after the oral aroma release of 10 panelists was monitored at two sampling points (Figure 1)they afterrinsed they their with three wines with six with fruitysix esters
The present results showed that the effects of ethanol content on oral aroma release after wine consumption are dependent on the subjects, the ethanol concentration and their interactions and the nature of the aroma compound assayed
Summary
The most abundant volatile compound in wines and the second most abundant after water, is a determinant of its sensory quality [1]. From a sensory point of view, studies performed orthonasally (when a wine is smelled) have found that an increase in ethanol content provokes a decrease of the fruity and floral notes [4,5,6,7], while an increase in wood, pepper, or chemical notes [7], which would produce an odor imbalance. In this regard, in vitro static studies have shown that the presence of ethanol might change wine polarity which would modify the distribution of volatile compounds between the gas and liquid phases according to their physico-chemical properties
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