Sensory Methods of Flavour Analysis

Understanding the Contribution of Co-Fermenting Non-Saccharomyces and Saccharomyces Yeasts to Aroma Precursor Degradation and Formation of Sensory Profiles in Wine Using a Model System

“…Monoterpenes 2 linalool a , α-terpineol a , nerol a , geraniol a , 3,7-dimethyl-1,5-octadien-3,7-diol a , (E)-linalooloxide (fur) b , (Z)-linalooloxide (fur) b , (E)-linalooloxide (pyr) b , (Z)-linalooloxide (pyr) b , (E)-8-hydroxylinalool b , (Z)-8-hydroxylinalool b C 13 -norisoprenoids 3 ß-damascenone, 3-hydroxy-β-damascone, 3-hydroxy-β-ionol, 3-oxo-α-ionol, 3-hydroxy-7,8-dihydro-β-ionol, 3-oxo-7,8-dihydro-α-ionol, 3-hydroxy-7,8-didehydro-β-ionol Benzene derivatives 4 benzylalkohol, 2-phenylethanol Volatile phenols 5 4-ethylguaiacol, 4-vinylguaiacol 1 quantified as n-hexanol; isotopic standard: d13-n-hexanol; 2a quantified as linalool; isotopic standard: d 5linalool; 2b quantified as (E)-linalooloxide furanoid; isotopic standard: d5-E-linalooloxide furanoid; 3 quantified as β-damascenone; isotopic standard: d4-β-damascenone, 4 quantified as phenethyl alcohol; isotopic standard: d5-2-phenylethanol, 5 quantified as 4-ethylguaiacol; isotopic standard: d3-4-ethylguaiacol; 6 hydrolysis product of standard octyl-β-D-glycopyranoside.…”

“…In contrast, none of the 18 Saccharomyces strains was able to hydrolyze the substrates arbutin or cellobiose, as they showed no growth on the agar plates (Table 3). 3 -66 1 Activity is expressed as the growth on arbutin or cellobiose ++ strong, + moderate, -no growth; 2 Activity is expressed as the hydrolysis of pNPG (arbitrarily as µU mg −1 ); 3,4 Saccharomyces spp. : 3 S. cerevisiae, 4 S. bayanus.…”

“…Saccharomyces and non-Saccharomyces yeasts have also been subject to research in terms of glycosidase activity. Glycosidic aroma precursors derived from Vitis vinifera L. grapes represent an odorless reservoir of important varietal compounds including monoterpenes, C 13 -norisoprenoids, C 6 -compounds and benzene derivatives [3,4]. For these glycosides, the sugar moiety may be present in the form of monosaccharide β-D-glucose, but more commonly as a disaccharide, where β-D-glucose is linked to an additional α-L-arabinofuranosyl-, α-L-rhamnopyranosylor β-apiofuranosyl residue [5].…”

Flavoring Materials

“…This useful summary eliminates a large amount of difficult to interpret data and contains a list of original references. Specific tests are outlined for new product development, product and process improvement, cost reduction, selection of new source of supply, quality or rating selection of the best sample, market testing of new or improved product, consumer preference tests, and selection of trained panelists and judges (110)(111)(112)(113)(114). Flavor evaluation is adequate only when the origin of flavor is known and differences can be measured by a scientific method based on units or significant qualities of flavor.…”