Odor detection threshold (ODT) and odor rejection threshold (ORT) determination of sotolon in Madeira wine: A preliminary study

Gaspar, João M.; Pereira, Vanda; Marques, and José C.

doi:10.3934/agrfood.2018.3.172

Cited by 7 publications

(7 citation statements)

References 16 publications

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“…In a recent study, regarding the sotolon odor threshold in MW, Gaspar et al (2018) [19] found a group BET of 112 µg/L for a sweet-type 3-yo blend, obtained from sensory evaluations of 19 non-trained and non-expert panelists. In this specific case, the acuity of the selected panel to better recognize sotolon is the most probable reason to explain the discrepancy in the threshold values obtained in both studies.…”

Section: Resultsmentioning

confidence: 99%

“…Six panelists (five females and one male, with ages ranging between 30 and 46 years old) from 22 non-trained individuals, recruited from the University of Madeira, were selected, based on their acuity and sensitivity to the olfactory stimulus. The selection was based on the overall preliminary tasting performances during a previously reported study [19], established by the percentage of correct responses (at least 50%) and by individual best estimate odor threshold (BET) scores (panelist with individual BETs much higher than the previously found for MW in [19] were not selected), as shown in Table S1. Although the selected panelists were not frequent drinkers of Madeira or other fortified wines, all had prior experience in MW tastings and sensory analysis evaluations.…”

Section: Methodsmentioning

confidence: 99%

“…Considering that the quality of fortified wines is usually associated with the aroma contribution of sotolon, it becomes important to appraise its impact on MWs produced nowadays. After the preliminary attempt to estimate its odor threshold in sweet MW [19], this work provides a detailed study about the impact of sotolon on the aroma of commercially available MWs, covering a wide sample set composed of 89 blends of 3-, 5-, and 10-yo of different styles and varieties from four different MW producers, and measuring the corresponding odor activity values (OAVs). The perception threshold of this odorant was estimated in the MW through the sensory evaluation of 3-yo blends by a selected panel.…”

Section: Introductionmentioning

confidence: 99%

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Is Sotolon Relevant to the Aroma of Madeira Wine Blends?

et al. 2019

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Madeira wine (MW) oxidative aging results in the formation of several key aromas. Little is still known about their odor relevance to the aroma of the most commercialized MWs. This report presents an in-depth study of the odor impact of sotolon in MW blends. First, its odor perception was estimated in MWs according to ASTM E679, testing different 3-year-old (3-yo) commercial blends. The odor relevance of sotolon in the aroma of 3-, 5-, and 10-yo commercial blends (89 MWs) was then appraised by calculating its Odor Activity Value (OAV), after determining its content by RP-HPLC-MS/MS. The sotolon odor perception in MW was as low as 23 µg/L, although it was found that little differences in the wine matrix influenced its perception. OAVs varied between 0.1 and 22, increasing with the blend age. Considering that 16% of the OAVs are higher than 10 (mostly ≥ 10-yo), sotolon was found to be a key contributor to the overall aroma MW blends.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Is Sotolon Relevant to the Aroma of Madeira Wine Blends?

et al. 2019

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“…From these studies [4,77], sotolon, due to its low OT (10 µg/L), is reported as a key odorant on the conventional aroma of aged Madeira wines [36,78,79]. The formation pathways of sotolon are not well elucidated [79], although many precursors and pathways have been suggested for its formation in wines, namely oxidative degradation of ascorbic acid in the presence of ethanol, aldol condensation, peroxidation of acetaldehyde, and the Maillard reaction, among others [36,78]. Nevertheless, it is documented that the sugar content, wine oxidation, storage time, and temperature are strongly linked to sotolon formation [78,80].…”

Section: Madeira Winementioning

confidence: 99%

“…Several Maillard by-products, such as sotolon, 2-furfural, 5-methyl-2-furfural, 5-(ethoxymethyl)-2-furfural, methional, and phenylacetaldehyde were detected, which clarify the baked, brown sugar, and nutty aroma descriptors of Madeira wine. From these studies [4,77], sotolon, due to its low OT (10 µg/L), is reported as a key odorant on the conventional aroma of aged Madeira wines [36,78,79]. The formation pathways of sotolon are not well elucidated [79], although many precursors and pathways have been suggested for its formation in wines, namely oxidative degradation of ascorbic acid in the presence of ethanol, aldol condensation, peroxidation of acetaldehyde, and the Maillard reaction, among others [36,78].…”

Section: Madeira Winementioning

confidence: 99%

The Flavor Chemistry of Fortified Wines—A Comprehensive Approach

Abreu

Perestrelo

Bordiga

et al. 2021

Foods

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For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide. This review comprises the description of the most important characteristics of the main worldwide fortified wines—Madeira, Port, Sherry, Muscat, and Vermouth—structured in three parts. The first part briefly describes the chemistry of wine flavor, the origin of typical aroma (primary, secondary and tertiary), and the influencing parameters during the winemaking process. The second part describes some specificities of worldwide fortified wine, highlighting the volatile composition with particular emphasis on aroma compounds. The third part reports the volatile composition of the most important fortified wines, including the principal characteristics, vinification process, the evolution of volatile organic compounds (VOCs) during the aging processes, and the most important odor descriptors. Given the worldwide popularity and the economic relevance of fortified wines, much research should be done to better understand accurately the reactions and mechanisms that occur in different stages of winemaking, mainly during the oxidative and thermal aging.

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A sensory characterization of some N‐heterocycles in model spirit matrix: Influence of ethanol and several chemical features on aroma perception

Goullet¹,

Hanaei²,

Vallet³

et al. 2023

Flavour & Fragrance J

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The qualitative spirit ageing bouquet, developed during maturation in oak casks through a complex transformation process, can result in a broad palette of nuances where roasted and nutty aromas are often identified. Nitrogen heterocycles (pyrazines, thiazoles, pyrroles), produced during the heating step of the barrel‐manufacturing, contribute to the perception of these nuances. However, their specific sensory characteristics within the spirit matrix have been poorly studied until now. The current study consisted in an overall olfactory characterization of nine targeted N‐heterocycles molecules previously identified in oak wood and detected in spirits. In a first step, the olfactory perception thresholds (detection and recognition) were measured in a spirit model medium (23% hydroalcoholic solution, pH 4), revealing that the presence of ethanol at such level minimally affected the olfactory perception of the studied compounds. A first sensory description of the set of N‐heterocycles also highlighted a large spectrum of aromatic nuances, mostly related to the semantic field of wood (nut, roasted, smoky, spicy). In a second step, a profile of the key aromatic attributes of the studied molecules was compiled, on the basis of their corresponding intensity scores given by a trained expert panel. Principal Component Analysis followed by Hierarchical Cluster Analysis categorized the pool of N‐heterocycles according to their sensory similarities. The presence of ethanol in spirit model matrix did not affect detection and recognition thresholds of studied N‐heterocycles. Wood‐derived nuances accounted among the most representative aromas characterized the studied N‐heterocycles. Functionals groups carried out by the chemical ring modified the aromatic perception of N‐heterocycles.

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Odor detection threshold (ODT) and odor rejection threshold (ORT) determination of sotolon in Madeira wine: A preliminary study

Cited by 7 publications

References 16 publications

Is Sotolon Relevant to the Aroma of Madeira Wine Blends?

Is Sotolon Relevant to the Aroma of Madeira Wine Blends?

The Flavor Chemistry of Fortified Wines—A Comprehensive Approach

A sensory characterization of some N‐heterocycles in model spirit matrix: Influence of ethanol and several chemical features on aroma perception

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