title: On the effects of higher alcohols on red wine aroma.
abstract: This work aims to assess the aromatic sensory contribution of the four most relevant wine higher alcohols (isobutanol, isoamyl alcohol, methionol and β-phenylethanol) on red wine aroma. The four alcohols were added at two levels of concentration, within the natural range of occurrence, to eight different wine models (WM), close reconstitutions of red wines differing in levels of fruity (F), woody (W), animal (A) or humidity (H) notes. Samples were submitted to discriminant and descriptive sensory analysis. Results showed that the contribution of methionol and β-phenylethanol to wine aroma was negligible and confirmed the sensory importance of the pair isobutanol-isoamyl alcohol. Sensory effects were only evident in WM containing intense aromas, demonstrating a strong dependence on the aromatic context. Higher alcohols significantly suppress strawberry/lactic/red fruity, coconut/wood/vanilla and humidity/TCA notes, but not the leather/animal/ink note. The spirit/alcoholic/solvent character generated by higher alcohols has been shown to be wine dependent.
authors.affiliation: Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
authors.forename: Arancha
authors.initials: A
authors.lastname: de-la-Fuente-Blanco
authors.affiliation: Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
authors.forename: María-Pilar
authors.initials: MP
authors.lastname: Sáenz-Navajas
authors.affiliation: Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain. Electronic address: vferre@unizar.es.
authors.forename: Vicente
authors.initials: V
authors.lastname: Ferreira
mesh_terms: D000328:Adult; D000438:Alcohols / Q000032:analysis*; D000440:Butanols / Q000032:analysis; D005260:Female; D005421:Flavoring Agents / Q000032:analysis; D005638:Fruit / Q000737:chemistry; D006801:Humans; D008297:Male; D009812:Odorants / Q000032:analysis*; D000439:Pentanols / Q000032:analysis; D010626:Phenylethyl Alcohol / Q000032:analysis; D020005:Propanols / Q000032:analysis; D012903:Smell / Q000502:physiology; D013440:Sulfides / Q000032:analysis; D031669:Vanilla / Q000737:chemistry; D014920:Wine / Q000032:analysis*
chemical_list: D000438:Alcohols; D000440:Butanols; D005421:Flavoring Agents; D000439:Pentanols; D020005:Propanols; D013440:Sulfides; C040507:isobutyl alcohol; C029683:isopentyl alcohol; C555618:methionol; D010626:Phenylethyl Alcohol
keywords: Animal; Aroma interactions; Enhancement; Fruitiness; Quality; Suppression; Woody