This research examined
the impact of oak wood volatile compounds
on the perception of red wine fruity aroma in several matrices. Several
aromatic reconstitutions were prepared, consisting of 13 esters, representing
the fruity pool of red wine, and 14 oak wood compounds at the various
concentrations corresponding to the levels released by light, medium,
and heavy toasting of barrels. These reconstitutions were prepared
in dilute alcohol solution, dearomatized red wine, and commercial
red wine. Sensory analysis revealed the impact of the addition or
omission of some oak wood compounds. The “detection threshold”
of the fruity pool was then evaluated. The presence of 2-furanmethanethiol
individually and the oak wood compound mixture, at concentrations
representing various toasting levels, had a significant masking effect
on the fruity pool, whereas vanillin had a significant enhancing effect
in model solution. Sensory profiles highlighted changes in the perception
of fruity nuances in the presence of the oak wood compound mixture.
The addition of compounds at concentrations representing different
toasting levels led to a predictable increase in the perception of
the oak wood descriptors (spicy, smoky, and toasty) in all of the
matrices tested. The perception of fruity notes also varied depending
upon the toasting level and the complexity of the matrix. In dilute
alcohol solution and dearomatized red wine, light toasting preserved
or intensified the fruity notes. Generally, in all matrices tested,
fresh-fruit and red-berry-fruit notes decreased with the addition
of wood at medium and heavy toasting levels.
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