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Toward a Better Understanding of Perceptive Interactions between Volatile and Nonvolatile Compounds: The Case of Proanthocyanidic Tannins and Red Wine Fruity Esters - Methodological, Sensory, and Physicochemical Approaches

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCAMELEYRE, Margaux
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMONSANT, Clemence
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEMPERE, Sophie
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLYTRA, Georgia
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBARBE, Jean-Christophe
ORCID: 0000-0001-6013-4770
IDREF: 244202567
dc.date.accessioned2021-12-01T15:29:01Z
dc.date.available2021-12-01T15:29:01Z
dc.date.issued2021
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/123969
dc.description.abstractEnThe impact of commercial proanthocyanidic tannins on fruity pool of esters, representing the fruitiness of Bordeaux red wines, was assessed in model solutions. It was shown that the presence of tannins in the matrix significantly attenuated perception of fruity notes (p = 0.013). Physicochemical analysis demonstrated that the presence of proanthocyanidic tannins in dilute alcohol solution resulted in a decrease in ester partition coefficients and thus in a decrease in ester contents in the headspace (p < 0.05). This fact highlighted the changes that may occur in wines at a pre-sensory level, prior to sensory evaluation. Finally, a new sensory tool was developed, consisting in an ISO glass containing two compartments separated by a glass wall, providing a way to compare perceived odors according to whether or not the components of the odor mixtures were actually mixed in solution (p < 0.001). This new tool was used to demonstrate the impact and the only implication of pre-sensory level in the consequences of physical mixture between proanthocyanidic tannins and esters on their odor perception.
dc.language.isoENen_US
dc.subject.enPerceptive interactions
dc.subject.enPre-sensory effects
dc.subject.enSensory tool
dc.subject.enRed wine
dc.title.enToward a Better Understanding of Perceptive Interactions between Volatile and Nonvolatile Compounds: The Case of Proanthocyanidic Tannins and Red Wine Fruity Esters - Methodological, Sensory, and Physicochemical Approaches
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/acs.jafc.1c02934en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalJournal of Agricultural and Food Chemistryen_US
bordeaux.page9895-9904en_US
bordeaux.volume69en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.issue34en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.institutionBordeaux Sciences Agroen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.identifierhal-03462151
hal.version1
hal.date.transferred2021-12-01T15:29:03Z
hal.exporttrue
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&amp;rft_val_fmt=info:ofi/fmt:kev:mtx:journal&amp;rft.jtitle=Journal%20of%20Agricultural%20and%20Food%20Chemistry&amp;rft.date=2021&amp;rft.volume=69&amp;rft.issue=34&amp;rft.spage=9895-9904&amp;rft.epage=9895-9904&amp;rft.au=CAMELEYRE,%20Margaux&amp;MONSANT,%20Clemence&amp;TEMPERE,%20Sophie&amp;LYTRA,%20Georgia&amp;BARBE,%20Jean-Christophe&amp;rft.genre=article


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