The olfactory masking effect of ethylphenols: Characterization and elucidation of its origin
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | TEMPERE, Sophie
IDREF: 154752258 | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | SCHAAPER, Marie-Hélène | |
| dc.contributor.author | CUZANGE, E. | |
| dc.contributor.author | DE LESCAR, R. | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | DE REVEL, Gilles | |
| dc.contributor.author | SICARD, G. | |
| dc.date.accessioned | 2020-10-19T09:32:18Z | |
| dc.date.available | 2020-10-19T09:32:18Z | |
| dc.date.issued | 2016-06-01 | |
| dc.identifier.issn | 0950-3293 | en_US |
| dc.identifier.uri | https://hal.archives-ouvertes.fr/hal-01477825 | |
| dc.identifier.uri | oai:crossref.org:10.1016/j.foodqual.2016.02.004 | |
| dc.identifier.uri | ftunivaixmarseil:oai:HAL:hal-01477825v1 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/11412 | |
| dc.description.abstractEn | To date, most of the sensory studies concerning off-flavors focus on ă their detection or rejection thresholds. However, both supra and ă sub-threshold concentrations of off-flavor components may change the ă perception of odorous mixtures. In this context, the aim of this study ă was to determine the impact of infra- and supra-threshold concentrations ă of a wine defect, ``Bretty'' character (ethylphenols), on the wine ă fruity note. Techniques used included sensory analysis (odor profiling), ă psychophysical tests (threshold measurements), and chemical analyses ă (GCMS). The sensory test panels consisted of wine experts. The results ă showed that both sub- and supraliminal concentrations of off-flavors ă could interfere with the perception of fruity notes. In addition, the ă findings revealed that this wine defect not only changes the hedonic ă valence of the perception, but also has a masking effect on fruity ă notes, even at subliminal concentrations. The final experiment ă demonstrated that the interaction between the perception of ethylphenols ă and ethyl heptanoate takes place at a central locus in the olfactory ă system. (C) 2016 Elsevier Ltd. All rights reserved. | |
| dc.language.iso | EN | en_US |
| dc.source | crossref | |
| dc.source | base | |
| dc.title.en | The olfactory masking effect of ethylphenols: Characterization and elucidation of its origin | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1016/j.foodqual.2016.02.004 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| bordeaux.journal | Food Quality and Preference | en_US |
| bordeaux.page | 135-144 | en_US |
| bordeaux.volume | 50 | en_US |
| bordeaux.hal.laboratories | Oenologie - EA 4577 | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| bordeaux.import.source | dissemin | |
| hal.export | false | |
| workflow.import.source | dissemin | |
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