title: Sensory interactions between six common aroma vectors explain four main red wine aroma nuances.
abstract: This work aims at assessing the aromatic sensory dimensions linked to 6 common wine aroma vectors (N, norisoprenoids; A, branched acids; F, enolones; E, branched ethyl esters; L, fusel alcohols, M, wood compounds) varying in their natural range of occurrence. Wine models were built by adding the vectors at two levels (fractional factorial design 2(VI)) to a de-aromatised aged red wine. Twenty other different models were evaluated by descriptive analysis. Red, black and dried fruits and woody notes were satisfactorily reproduced. Individual vectors explained just 15% of the sensory space, mostly dependent on perceptual interactions. N influences dried and black fruits and suppresses red fruits. A suppresses black fruits and enhances red and dried fruits. F exerts a major role on red fruits. E suppresses dried fruits and modulates black fruits. L is revealed as a strong suppressor of red fruits and particularly of woody notes.
authors.affiliation: Laboratorio de Análisis del Aroma y Enología (LAAE), Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain. Electronic address: vferre@unizar.es.
authors.forename: Vicente
authors.initials: V
authors.lastname: Ferreira
authors.affiliation: Laboratorio de Análisis del Aroma y Enología (LAAE), Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain.
authors.forename: María-Pilar
authors.initials: MP
authors.lastname: Sáenz-Navajas
authors.affiliation: Laboratorio de Análisis del Aroma y Enología (LAAE), Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain.
authors.forename: Eva
authors.initials: E
authors.lastname: Campo
authors.affiliation: Laboratorio de Análisis del Aroma y Enología (LAAE), Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain.
authors.forename: Paula
authors.initials: P
authors.lastname: Herrero
authors.affiliation: Laboratorio de Análisis del Aroma y Enología (LAAE), Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain.
authors.forename: Arancha
authors.initials: A
authors.lastname: de la Fuente
authors.affiliation: Department of Chemistry, Universidad de La Rioja, Instituto de Ciencias de la Vid y el Vino, ICVV (UR-CSIC-GR), Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
authors.forename: Purificación
authors.initials: P
authors.lastname: Fernández-Zurbano
mesh_terms: D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006801:Humans; D045792:Norisoprenoids / Q000032:analysis*; D009812:Odorants / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D045792:Norisoprenoids
keywords: Aroma interactions; Damascenone; Furaneol; Fusel alcohols; Odour mixtures; Reconstituted wines; Suppression effects