Wine aroma vectors and sensory attributes

No abstract is available for this paper.

• Publication year

  2022

• Venue

  Managing Wine Quality

• Publication date

  Unknown publication date

• Fields of study

  Not labeled

• Identifiers
  DOI 10.1016/b978-0-08-102067-8.00008-7
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration.

  2020cited by this paper
• The Instrumental Analysis of Aroma-Active Compounds for Explaining the Flavor of Red Wines

  2019cited by this paper
• Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds.

  2018cited by this paper
• Chemo-sensory approach for the identification of chemical compounds driving green character in red wines.

  2018cited by this paper
• Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines.

  2018cited by this paper
• Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

  2018cited by this paper
• The role of potent thiols in Chardonnay wine aroma

  2018cited by this paper
• An automated gas chromatographic-mass spectrometric method for the quantitative analysis of the odor-active molecules present in the vapors emanated from wine.

  2018cited by this paper
• Can a certain concentration of rotundone be undesirable in Duras red wine? A study to estimate a consumer rejection threshold for the pepper aroma compound

  2018cited by this paper
• Strecker Aldehyde Formation in Wine: New Insights into the Role of Gallic Acid, Glucose, and Metals in Phenylacetaldehyde Formation.

  2017cited by this paper
• Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine.

  2017cited by this paper
• Copper(II)-Mediated Hydrogen Sulfide and Thiol Oxidation to Disulfides and Organic Polysulfanes and Their Reductive Cleavage in Wine: Mechanistic Elucidation and Potential Applications.

  2017cited by this paper
• The Differential Role of Smell and Taste For Eating Behavior

  2017cited by this paper
• Effects of Ethanol on Flavor Perception in Alcoholic Beverages

  2017cited by this paper
• Modification of the olfactory sensory characteristics of Chardonnay wine through the increase in sotolon concentration

  2017cited by this paper
• Masking of Several Olfactory Notes by Infra-threshold Concentrations of 2,4,6-Trichloroanisole

  2017cited by this paper
• Levels of higher alcohols inducing aroma changes and modulating experts' preferences in wine model solutions

  2017cited by this paper
• On the effects of higher alcohols on red wine aroma.

  2016cited by this paper
• Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest.

  2016cited by this paper
• The quantitative determination and some values of dimethyl sulphide in white table wines

  2016cited by this paper
• Sensory effect of acetaldehyde on the perception of 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine

  2016cited by this paper
• Identification and Organoleptic Contribution of Vanillylthiol in Wines.

  2016cited by this paper
• Quantitative determination of α-ionone, β-ionone, and β-damascenone and enantiodifferentiation of α-ionone in wine for authenticity control using multidimensional gas chromatography with tandem mass spectrometric detection

  2016cited by this paper
• The olfactory masking effect of ethylphenols: Characterization and elucidation of its origin

  2016cited by this paper
• Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA).

  2016cited by this paper
• Release and Formation of Oxidation-Related Aldehydes during Wine Oxidation.

  2016cited by this paper
• Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution.

  2016cited by this paper
• Straightforward strategy for quantifying rotundone in wine at ngL(-1) level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy wines.

  2016cited by this paper
• Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines.

  2016cited by this paper
• Sensory interactions between six common aroma vectors explain four main red wine aroma nuances.

  2016cited by this paper
• Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts

  2015cited by this paper
• Determination of 2-, 3-, 4-methylpentanoic and cyclohexanecarboxylic acids in wine: development of a selective method based on solid phase extraction and gas chromatography-negative chemical ionization mass spectrometry and its application to different wines and alcoholic beverages.

  2015cited by this paper
• Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution.

  2015cited by this paper
• Quantitative determination of five hydroxy acids, precursors of relevant wine aroma compounds in wine and other alcoholic beverages

  2015cited by this paper
• Review of smoke taint in wine: Smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint

  2015cited by this paper
• Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors.

  2015cited by this paper
• Aroma components of Galician Albariño, Loureira and Godello wines

  2015cited by this paper
• Multisensory flavor perception.

  2015cited by this paper
• Identity-specific coding of future rewards in the human orbitofrontal cortex

  2015cited by this paper
• Sources of volatile sulfur compounds in wine

  2015cited by this paper
• Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines.

  2015cited by this paper
• Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades

  2015cited by this paper
• Quantitative analysis of free and bonded forms of volatile sulfur compouds in wine. Basic methodologies and evidences showing the existence of reversible cation-complexed forms.

  2014cited by this paper
• Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution

  2014cited by this paper
• Humans Can Discriminate More than 1 Trillion Olfactory Stimuli

  2014cited by this paper
• Odour detection threshold and consumer rejection of 1,1,6‐trimethyl‐1,2‐dihydronaphthalene in 1‐year‐old Riesling wines

  2014cited by this paper
• Is orthonasal olfaction an equilibrium driven process? Design and validation of a dynamic purge and trap system for the study of orthonasal wine aroma

  2014cited by this paper
• Simultaneous determination of free and bonded forms of odor-active carbonyls in wine using a headspace solid phase microextraction strategy.

  2014cited by this paper
• Sensory interaction between 3-mercaptohexan-1-ol and 2-isobutyl-3-methoxypyrazine in dearomatised Sauvignon Blanc wine

  2014cited by this paper
• An odor is not worth a thousand words: from multidimensional odors to unidimensional odor objects.

  2013cited by this paper
• Effects of Ethanol, Tannin, and Fructose Concentrations on Sensory Properties of Model Red Wines

  2013cited by this paper
• 2,4,6-Trichloroanisole is a potent suppressor of olfactory signal transduction

  2013cited by this paper
• Study of sensory interactions among red wine fruity esters in a model solution.

  2013cited by this paper
• Sensory threshold of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) and concentrations in young Riesling and non-Riesling wines.

  2012cited by this paper
• Hydrolysis and formation of volatile esters in New Zealand Sauvignon blanc wine.

  2012cited by this paper
• Chemesthesis and the chemical senses as components of a "chemofensor complex".

  2012cited by this paper
• Revisiting psychophysical work on the quantitative and qualitative odour properties of simple odour mixtures: a flavour chemistry view. Part 2: qualitative aspects. A review.

  2012cited by this paper
• Revisiting psychophysical work on the quantitative and qualitative odour properties of simple odour mixtures: a flavour chemistry view. Part 1: intensity and detectability. A review.

  2012cited by this paper
• Aroma chemical composition of red wines from different price categories and its relationship to quality.

  2012cited by this paper
• Effective analysis of rotundone at below-threshold levels in red and white wines using solid-phase microextraction gas chromatography/tandem mass spectrometry.

  2011cited by this paper
• Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition.

  2011cited by this paper
• Analysis, occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines.

  2010cited by this paper
• Central mechanisms of odour object perception

  2010cited by this paper
• Identification of a sotolon pathway in dry white wines.

  2010cited by this paper
• Sensory and analytical re-evaluation of “Brett character”

  2009cited by this paper
• Quantification of several 4-alkyl substituted gamma-lactones in Australian wines.

  2009cited by this paper
• EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINE

  2009cited by this paper
• Function follows form: ecological constraints on odor codes and olfactory percepts.

  2009cited by this paper
• Modeling quality of premium spanish red wines from gas chromatography-olfactometry data.

  2009cited by this paper
• Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine.

  2008cited by this paper
• From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound.

  2008cited by this paper
• The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine

  2008cited by this paper
• The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.

  2008cited by this paper
• The multisensory perception of flavor.

  2008cited by this paper
• Identification of volatile compounds responsible for prune aroma in prematurely aged red wines.

  2008cited by this paper
• Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines.

  2007cited by this paper
• Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters. Assessment of their occurrence and importance in wine and other alcoholic beverages.

  2007cited by this paper
• Odorous impact of volatile thiols on the aroma of young botrytized sweet wines: identification and quantification of new sulfanyl alcohols.

  2007cited by this paper
• An assessment of the role played by some oxidation-related aldehydes in wine aroma.

  2007cited by this paper
• Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions.

  2007cited by this paper
• Which Impact for β-Damascenone on Red Wines Aroma?

  2007cited by this paper
• Characterization of key-aroma compounds of botrytized wines, influence of grape botrytization

  2007cited by this paper
• Methoxypyrazines in Grapes and Wines of Vitis vinifera cv. Carmenere

  2007cited by this paper
• Identification of three novel compounds in wine by means of a laboratory-constructed multidimensional gas chromatographic system.

  2006cited by this paper
• Synergic, additive and antagonistic effects between odorants with similar odour properties

  2006cited by this paper
• Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.

  2006cited by this paper
• Optimization and evaluation of a procedure for the gas chromatographic-mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes.

  2006cited by this paper
• Stereoisomeric distribution of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in dry and sweet white wines made from Vitis vinifera (Var. Sauvignon Blanc and Semillon).

  2006cited by this paper
• Determination of free and bound terpene compounds in Albariño wine

  2006cited by this paper
• Multidimensional chromatographic approach applied to the identification of novel aroma compounds in wine. Identification of ethyl cyclohexanoate, ethyl 2-hydroxy-3-methylbutyrate and ethyl 2-hydroxy-4-methylpentanoate.

  2006cited by this paper
• Sensory and chemical characterization of the aroma of a white wine made with Devín grapes.

  2006cited by this paper
• Perceptual interactions in odour mixtures: odour quality in binary mixtures of woody and fruity wine odorants.

  2005cited by this paper
• 3-Mercaptohexanol: An Aroma Impact Compound of Petite Arvine Wine

  2005cited by this paper
• Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data.

  2005cited by this paper
• Yeast and bacterial modulation of wine aroma and flavour

  2005cited by this paper
• Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry

  2004cited by this paper
• The 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond.

  2004cited by this paper
• Contribution of dimethyl sulfide to the aroma of Syrah and Grenache Noir wines and estimation of its potential in grapes of these varieties.

  2004cited by this paper
• 3-Hydroxy-4,5-dimethyl-2(5H)-furanone levels in fortified Madeira wines: relationship to sugar content.

  2004cited by this paper
• Simple strategy for the optimization of solid-phase extraction procedures through the use of solid-liquid distribution coefficients application to the determination of aliphatic lactones in wine.

  2004cited by this paper

• Influence of Live Music and Tasting Assessment on Hedonic and Emotional Responses of Wine in Public Tasting Events

  2026cites this paper
• Beyond Sight: The Influence of Opaque Glasses on Wine Sensory Perception

  2025cites this paper
• A preliminary approach to increase oxidative stability in wines: the addition of sacrificial amino acids naturally occurring in wine to reduce Strecker aldehydes formation.

  2025cites this paper
• Aroma characterization and reconstitution of strong-aroma baijiu: Insights into sensory profiles and key odor-active compounds from Chinese core production areas

  2025cites this paper
• Cocoa Pod Husk Valorization Through Rhizopus stolonifer Solid-State Fermentation: Enhancement in Antioxidant Activity

  2025cites this paper
• Integrated Analysis of the Metabolome and Transcriptome During Apple Ripening to Highlight Aroma Determinants in Ningqiu Apples

  2025cites this paper
• Carbonic or nitrogen maceration of wine grape: Biochemical differences of grape and wine using destructive and non-destructive approach.

  2025cites this paper
• Effects of Trichoderma treatments on the phenolic and sensory quality of Aglianico grapes and wine

  2025cites this paper
• A Deep Analytical Investigation of the Aroma Chemistry of Incrocio Bruni 54 and Its Differentiation from Italian White Varieties

  2025cites this paper
• Antioxidant Potential and Volatile Aroma Profiling of Red Wines from the Tarnave Vineyard

  2025cites this paper
• Olfactory perception complexity induced by key odorants perceptual interactions of alcoholic beverages: Wine as a focus case example.

  2024cites this paper
• Sensory-directed approach to explore cider typicity: the case of ciders from the Canary Islands (Spain)

  2024cites this paper
• Aroma Perception of Limonene, Linalool and α-Terpineol Combinations in Pinot Gris Wine

  2023cites this paper
• Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures

  2023cites this paper
• Integrative analysis of metabolome and transcriptome profiles to highlight aroma determinants in Aglianico and Falanghina grape berries

  2023cites this paper
• Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

  2023cites this paper
• The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California

  2023cites this paper
• Optimization and Validation of a Method to Determine Enolones and Vanillin Derivatives in Wines—Occurrence in Spanish Red Wines and Mistelles

  2023cites this paper
• The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines.

  2022cites this paper
• Sensory relevance of seven aroma compounds involved in unintended but potentially fraudulent aromatization of wine due to aroma carryover.

  2022cites this paper
• Could QSOR Modelling and Machine Learning Techniques Be Useful to Predict Wine Aroma?

  2022cites this paper
• The diverse effects of yeast on the aroma of non-sulfite added white wines throughout aging

  2022cites this paper
• The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines

  2021cites this paper
• Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing

  2021cites this paper
• Effect of grape maturity on wine sensory and chemical features: The case of Moristel wines

  2020cites this paper