A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma

Abstract

Although perceptual interactions are usually mentioned and blamed for the difficulties in understanding the relationship between odorant composition and aromatic sensory properties, they are poorly defined and categorised. Furthermore, old classifications refer mainly to effects on the odour intensity of the mixture of dissimilar non-blending odours and do not consider odour blending, which is one of the most relevant and influential perceptual interactions. Beginning with the results from classical studies about odour interaction, a new and simple systematic is proposed in which odour interactions are classified into four categories: competitive, cooperative, destructive and creative. The first categories are most frequent and display a mild level of interaction, being characterised mostly by analytical processing. The last two are less frequent and activate (or deactivate) configurational processes of object recognition with deep effects on the quality and intensity of the perception. These interactions can be systematically applied to interpret the formation of sensory descriptors from the odorant composition, suggesting that qualitatively the system works. However, there is a lack of quantitative data to work with odour intensities reliably, and a pressing need to systematise the effects of creative interactions.

Generation of intra‐ and interspecific Saccharomyces hybrids with improved oenological and aromatic properties

“…Of the 58 aroma compounds determined above detection limits, 37 showed statistical differences between strains ( P < 0.05; Table S2) in Albariño wines. To estimate the potential sensorial impact of yeasts on Albariño wines, concentrations of volatiles considered active aroma vectors (Ferreira et al ., 2021) were normalized by their odour threshold (OT) and grouped according to a shared sensory descriptor (Table S3).…”

“…At the same time, the ability to produce certain aroma compounds typical of non‐ cerevisiae strains seems to have been inherited, such as the high production of PFMs in Albariño wines and acetate esters in both varietal wines. However, they shared with LALL the highest levels of ethanol, belonging to the alcoholic/solvent aroma vector and that tend to decrease the fruity flavours (Ferreira et al ., 2021). Therefore HKA4, HUE2 and HUE5 hybrids possessing mitochondria of non‐ cerevisiae species were the most different on the aroma production level, noted by the floral and fruity descriptors.…”

“…Table S7. Volatiles defined as active aroma vectors and their general aroma descriptor according to Ferreira et al, 2021. Mean (n = 3) of the odor activity values (OAV) calculated from the ratio between the concentrations of each yeast in Tempranillo aged wines and their corresponding odor thresholds (OT) for each aroma compound.…”

Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review

“…However, by removing specifically some compounds, the global aromatic profile could be destabilized and the sensory properties worsen, with the unmasking of other aroma compounds. 35,96 All in all, it is important to keep in mind that with food fermentation, not only the desired enzymatic activities do take place. Indeed, the different metabolic pathways and activities of microorganisms are transforming a food product, from substrates consumption (sugars, protein hydrolysis) to metabolites production.…”

“…Further on, the conversion of aldehydes or ketones into alcohols or carboxylic acids by ADH or ALDH activities can be considered as linked to the “beany” off-flavor diminution. However, by removing specifically some compounds, the global aromatic profile could be destabilized and the sensory properties worsen, with the unmasking of other aroma compounds. , …”