Abstract
Volatile compounds are responsible for driving the aroma of wine. Because of their low perception thresholds, norisoprenoids may play an important role in wine aroma. Studies have shown that β-damascenone may act as an aroma enhancing compound. However, the direct impact on wine aroma is unclear. Our study examined the direct impact of β-ionone and β-damascenone on the aroma sensory perception of Pinot noir wines. Triangle tests were used to determine if assessors could distinguish between wines with varying concentrations of β-ionone and β-damascenone in three different Pinot noir wine matrixes. Descriptive analysis was performed on these treatments, perceived as different in triangle tests. Results show that β-ionone acts as a significant contributor to aromas in Pinot noir wine, as individuals could differentiate both the low and high concentration wines from the control. How β-ionone impacted wine aroma depends on the wine matrix, as different aroma descriptors were affected based on the model wine used, resulting in floral, red berry or dark berry aromas. The effect of β-damascenone on Pinot noir aroma was less clear, as perception seems to be heavily influenced by wine matrix composition. This study contributes to our understanding of the complex chemical causation of fruity aromas in Pinot noir wine.
Highlights
The Potential Effect of β-Ionone and Keywords: norisoprenoid; aroma; triangle test; oregon wine; New Zealand wine; descriptive analysis β-Damascenone on Sensory
This sparks the question: does the impact of β-ionone and β-damascenone in the red wines studied previously hold true for Pinot noir? The purpose of this study is to examine whether or not the direct effect of β-ionone and β-damascenone on a Pinot noir wine aroma could be considered ubiquitous to all Pinot noirs, or if the direct effect is dependent upon a wine matrix effect based on the composition of the individual wine matrix
The model wines were used as they maintained the non-volatile composition of the wines and still contained other wine aroma compounds found in Pinot noir
Summary
The Potential Effect of β-Ionone and Keywords: norisoprenoid; aroma; triangle test; oregon wine; New Zealand wine; descriptive analysis β-Damascenone on Sensory. 1. Introduction β-ionone and β-damascenone are C-13 norisoprenoid volatile aroma compounds that are found in grapes and their respective wines. There is interest in increasing the content in grapes and wine above what is normally found through using vineyard management practices. These compounds are varietal aroma compounds found in grapes and derived from the breakdown of carotenoids through enzymatic and acid catalyzed hydrolysis [1]. Descriptors of baked/cooked apples, honey, and flowery fruity aromas have been reported [1,7] Both of these compounds are thought to have a significant effect on the perception of a wine’s aroma because of their low odor thresholds. It should be noted that thresholds determined in a simple matrix are not representative of the thresholds in more complex matrixes, such as wine [9,10]
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