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Article Dans Une Revue Food Quality and Preference Année : 2016

The olfactory masking effect of ethylphenols: Characterization and ă elucidation of its origin

S. Tempere
  • Fonction : Auteur
M. H. Schaaper
  • Fonction : Auteur
E. Cuzange
  • Fonction : Auteur
R. De Lescar
  • Fonction : Auteur
G. De Ă Revel
  • Fonction : Auteur

Résumé

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.
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Dates et versions

hal-01477825 , version 1 (27-02-2017)

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Citer

S. Tempere, M. H. Schaaper, E. Cuzange, R. De Lescar, G. De Ă Revel, et al.. The olfactory masking effect of ethylphenols: Characterization and ă elucidation of its origin. Food Quality and Preference, 2016, 50, pp.135-144. ⟨10.1016/j.foodqual.2016.02.004⟩. ⟨hal-01477825⟩
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