Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds

Abstract

Background and Aims:Wine aroma is influenced by complex interactions between various wine constituents. This study investigated the sensorial interactive effects of Sauvignon Blanc impact compounds, 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine with aldehydes typically originating from oxidation of white wines, methional and phenylacetaldehyde. Methods and Results: Spiked model wines were subjected to sensory descriptive analysis using a trained panel. The concentration of each compound varied from below aroma threshold value to high values reported in wine. Combinations of the four compounds were also evaluated sensorially. Depending on the concentration of the compounds, methional had a strong suppressive effect on the intensity of attributes contributed by 3-mercaptohexan-1-ol, such as grapefruit and guava, whereas methional and 3-isobutyl-2-methoxypyrazine enhanced the intensity of certain attributes, which included cooked beans and cooked potato. Conclusions: Complex sensory interactions may occur between Sauvignon Blanc impact compounds and compounds related to oxidation depending on concentration of the compounds. Oxidation-derived compounds such as methional can suppress pleasant aroma attributes linked to volatile thiols, while contributing negative attributes especially in the presence of 3-isobutyl-2-methoxypyrazine. Significance of the Study: This study highlights the importance of preserving fresh and fruity flavours while preventing the formation of unwanted aldehydes due to interactions that can influence the overall aroma profile of the wine. This study may also contribute to the sensory characterisation of oxidised Sauvignon Blanc wine.

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

“…Surprisingly, a weak correlation (r 2 = 0.37) was obtained when comparing IBMP concentration with the aromatic intensity of the "capsicum" attribute (Lund et al, 2009b). The contribution of other aromatic compounds, such as the varietal thiols, C6-alcohols and dimethyl sulphide, to these types of attributes can be significant in Sauvignon blanc wines and help explain the weak correlation observed previously (Park et al, 1994;Marais et al, 1998;Lund et al, 2009b;King et al, 2011;Van Wyngaard, 2013;Coetzee et al, 2015a).…”

“…Descriptive analysis has been used successfully as a tool to differentiate between Sauvignon blanc wines from different vintages and countries (Lund et al, 2009b;Green et al, 2011). These techniques have also been used to investigate interactions between various compounds in Sauvignon blanc wine (King et al, 2011;Benkwitz et al, 2012a;Coetzee et al, 2015a;2015b), as well as to identify off-flavours in oxidation-spoiled white wines (Silva Ferreira et al, 2003b).…”

“…The addition of branched aliphatic aldehydes and (E)-2-alkenals generated attributes such as "sweet orange", "dried fruit", "fusel", "closed room", "dirty", "mouldy" and "rancid", and an additive effect was observed between these aldehydes (Culleré et al, 2007). An in-depth investigation by Coetzee et al (2015a) on sensory interactions between 3MH, IBMP, methional and phenylacetaldehyde when combined at different levels yielded interesting results. Methional, especially at certain levels, had a strong suppressive effect on the "grapefruit" and "guava" attributes linked to 3MH.…”

Potentially Smoke Tainted Red Wines: Volatile Phenols and Aroma Attributes

“…Aroma compounds in wine are perceived together, and different combinations could have olfactory impact even when they are present at peri-threshold or subthreshold levels (Lorrain, et al, 2013). Recent research has shown that aroma compounds such as thiols produce aromatic differences in wine when they are present in combination (Coetzee et al, 2015, Lapalus et al, 2016Wilson, et al, 2018), which suggests that malodourous compounds in combination at peri-and sub-threshold levels in wine might also produce variable aromatic effects. Chemical assessment of the sensory impact of compounds in wines generally consider the ODT or OAV (odour activity value) of individual compounds, and disregard or overlook the combinatorial effects of all the compounds in solution, including the matrix effect.…”

Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca): profile of volatiles and aroma descriptors

“…Aroma can induce flavor sensations and can be used to identify compounds that might aid in the development of higher quality wines (Coetzee et al, 2015;Welke et al, 2012).…”