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

2017 ◽  
Vol 24 (1) ◽  
pp. 88-95 ◽  
Author(s):  
O. Geffroy ◽  
J. Descôtes ◽  
E. Serrano ◽  
M. Li Calzi ◽  
L. Dagan ◽  
...  
Keyword(s):  
Red Wine ◽  
Aroma Compound ◽  
Rejection Threshold

scholarly journals 3-Isobutyl-2-methoxypyrazine is neutrally perceived by consumers at usual concentrations in French Sauvignon and Fer wines from the Gaillac area

OENO One ◽  
2020 ◽  
Vol 54 (4) ◽  
pp. 1133-1142
Author(s):  
Olivier GEFFROY ◽  
Mélanie Armario ◽  
Axel Fontaine ◽  
Marie Fourure ◽  
Grégory Pasquier ◽  
...  
Keyword(s):  
Red Wine ◽  
White Wine ◽  
Forced Choice ◽  
Bell Pepper ◽  
Wine Industry ◽  
Aroma Compound ◽  
Red Wines ◽  
Spiked Sample ◽  
Best Estimate ◽  
Rejection Threshold

3-isobutyl-2-methoxypyrazine (IBMP) is a grape-derived aroma compound responsible for the bell pepper character of wine. It is still unclear whether this molecule is always negatively perceived by consumers. The objective of this study was to establish a consumer rejection threshold (CRT) for IBMP in French white and red wines from the Gaillac area made from Sauvignon and Fer respectively.The best estimate thresholds (BET) were determined by carrying out three-alternative forced choice (3-AFC) tests: 5.5 ng/L for Sauvignon and 16.8 ng/L for Fer. For the estimation of the CRT, consumers (n = 48) received pairs of samples consisting of a base wine and a base wine spiked with an ascending concentration of IBMP. They were asked to indicate which sample they preferred, and the CRT was calculated as the concentration for which the spiked sample was significantly rejected. CRTs were determined at 50 ng/L and 30 ng/L for Sauvignon and Fer respectively.Our findings indicate that IBMP is more acceptable in white wine than in red wine. As IBMP concentrations reported in the literature for Sauvignon and Fer are generally below CRT concentrations, IBMP appears to be neutrally perceived by consumers at usual concentrations in wines from Gaillac made from these two cultivars.Our findings tend to contradict the belief in the wine industry that consumers systematically reject ‘vegetative’ styles of wines, and do not encourage local winegrowers and winemakers to necessarily implement viticultural or enological practices to minimise IBMP concentrations in wine.

Consumer rejection threshold for 1,8-cineole (eucalyptol) in Australian red wine

2009 ◽  
Vol 20 (7) ◽  
pp. 500-504 ◽  
Author(s):  
Anthony J. Saliba ◽  
Jennifer Bullock ◽  
W. James Hardie
Keyword(s):  
Red Wine ◽  
Rejection Threshold

Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine

2016 ◽  
Vol 213 ◽  
pp. 90-97 ◽  
Author(s):  
Juan Moreno ◽  
Jaime Moreno-García ◽  
Beatriz López-Muñoz ◽  
Juan Carlos Mauricio ◽  
Teresa García-Martínez
Keyword(s):  
Red Wine ◽  
Aroma Compound

scholarly journals 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling Wine

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 606
Author(s):  
Andrii Tarasov ◽  
Nicoló Giuliani ◽  
Alexey Dobrydnev ◽  
Christoph Schuessler ◽  
Yulian Volovenko ◽  
...  
Keyword(s):  
Room Temperature ◽  
Detection Threshold ◽  
Recognition Threshold ◽  
Masking Effect ◽  
Aroma Compound ◽  
Sensory Thresholds ◽  
Elevated Content ◽  
Rejection Threshold ◽  
Current Article

1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is an aroma compound responsible for the kerosene/petrol notes in Riesling wines. In the current article, three sensory thresholds for TDN were determined in young Riesling wine: detection threshold (about 4 µg/L), recognition threshold (10–12 µg/L), and rejection threshold (71–82 µg/L). It was demonstrated that an elevated content of free SO2 in wine may have a certain masking effect on the TDN aroma perception. In addition, the influence of wine serving temperature on the recognition of kerosene/petrol notes was studied. It was found, that a lower wine serving temperature (about 11 °C) facilitated identification of the TDN aroma compared to the same wine samples at room temperature.

Element and redox homeostasis in rats after red wine consumption

2011 ◽  
Vol 49 (05) ◽  
Author(s):  
K Szentmihályi ◽  
Z May ◽  
H Fébel ◽  
G Bekő ◽  
A Blázovics
Keyword(s):  
Red Wine ◽  
Redox Homeostasis ◽  
Wine Consumption

Red wine increases SHBG production by HepG2 cells

2014 ◽  
Author(s):  
Cristina Saez Lopez ◽  
Rafael Simo ◽  
Cristina Hernandez ◽  
David Martinez Selva
Keyword(s):  
Hepg2 Cells ◽  
Red Wine

Red wine extract, resveratrol, on maintenance of organ function following trauma-hemorrhage

2012 ◽  
Vol 2 (10) ◽  
pp. 351
Author(s):  
Fu-Chao Liu ◽  
Huang-Ping Yu
Keyword(s):  
Intracellular Signaling ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Neutrophil Function ◽  
Protective Effects ◽  
Organ Function ◽  
Mitogen Activated Protein ◽  
Ros Formation ◽  
Anti Inflammatory ◽  
And Control

Resveratrol, is a polyphenol that can be extracted from grapes and red wine, possess potential anti-inflammatory effects, which would result in the reduction of cytokine production, the alteration of the expression of adhesion molecule molecules, and the inhibition of neutrophil function. Resveratrol might also act as an antioxidant, anti-aging, and control of cell cycle and apoptosis. Resveratrol has been shown to have protective effects for patients in shock-like states. Such protective phenomenon is reported to be implicated in a variety of intracellular signaling pathways including the regulation of the mitogen-activated protein kinases (MAPK)/ hemeoxygenase-1 (HO-1) pathway, activates estrogen receptor (ER), and the mediation of pro-inflammatory cytokines, reactive oxygen species (ROS) formation and reactive. Moreover, through anti-inflammatory effects and antioxidant properties, the resveratrol is believed to maintain organ function following trauma-hemorrhage.Key words: resveratrol, anti-inflammatory, trauma-hemorrhage.

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