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Foods
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Novel Research on Aroma Interactions of Alcoholic Beverages
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Novel Research on Aroma Interactions of Alcoholic Beverages

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".

Deadline for manuscript submissions: closed (10 June 2023) | Viewed by 21852

Special Issue Editors

Dr. Elizabeth Tomasino

E-Mail Website
Guest Editor
Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA
Interests: aroma perception; flavor chemistry; wine; mouthfeel; random forest; tropical fruit aroma; flavor interaction; whiskey aroma
Dr. Amanda Dupas De Matos

E-Mail Website
Guest Editor
Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand
Interests: sensory analysis; consumer science; emotional response; cross-cultural studies; wine; verjuice

Special Issue Information

Dear Colleagues,

Determining relationships between flavor chemistry and sensory perception in complex mixtures, such as alcoholic beverages, is very difficult. There are hundreds of flavor compounds in alcoholic beverages contributing to the sensory perception of aroma. Some compounds act as direct impact compounds, while others may have indirect effects or impact sensory perception through a range of interactions. Methods used to relate chemical composition to sensory perception unfortunately do not take into account the many possible ways in which flavor compounds may contribute to aroma. The vast majority of methods correlate flavor chemicals with sensory perception. Additionally, many methods assume that the greatest chemical differences equate to the greatest sensory differences, and it is well known that very small changes in flavor chemistry can have large impacts on sensory perception. Novel research on flavor compound interactions and the many combinations and concentrations that alter aroma perception is needed to gain a clear understanding of the many different aroma qualities of alcoholic beverages.

Dr. Elizabeth Tomasino
Dr. Amanda Dupas De Matos
Guest Editors

Manuscript Submission Information

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Keywords

  • aroma interactions
  • wine
  • distilled beverages
  • beer
  • addition/omission tests
  • descriptive analysis
  • multivariate statistics
  • flavor chemistry

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Published Papers (5 papers)

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10 pages, 2501 KiB  
Article
Aroma Perception of Limonene, Linalool and α-Terpineol Combinations in Pinot Gris Wine
by Mildred Melina Chigo-Hernandez and Elizabeth Tomasino
Foods 2023, 12(12), 2389; https://doi.org/10.3390/foods12122389 - 16 Jun 2023
Cited by 7 | Viewed by 2438
Abstract
Aromatic white wines contain monoterpenes that can alter aroma qualities based on their concentration and enantiomeric ratios. Limonene has been identified as a monoterpene that is used to differentiate monovarietal white wines. The aim of this study was to evaluate the influence of [...] Read more.
Aromatic white wines contain monoterpenes that can alter aroma qualities based on their concentration and enantiomeric ratios. Limonene has been identified as a monoterpene that is used to differentiate monovarietal white wines. The aim of this study was to evaluate the influence of limonene on aroma perception at different enantiomeric ratios. Its interaction with linalool and α-terpineol compounds was also investigated. Eighteen model wines were created with different ratios and/or concentrations of limonene and diverse concentrations of linalool and α-terpineol. Triangle tests, check-all-that-apply (CATA) and descriptive analysis were used to evaluate the aroma of the wines. Results show that different limonene ratios had no influence on wine aroma. Descriptive analysis showed that the addition of only limonene influenced citrus characteristics depending on the concentration. Linalool addition did not alter aroma quality when the limonene was at low concentrations, but it did change aroma perception at high limonene levels. α-Terpineol only altered the aroma of the wine at medium and high concentrations. At high concentrations, linalool and α-terpineol presented tropical aromas with some floral notes, irrespective of limonene levels. Depending on the desired aroma qualities of the wine, altering the monoterpene content resulted in very different aromatic wines. Full article
(This article belongs to the Special Issue Novel Research on Aroma Interactions of Alcoholic Beverages)
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15 pages, 1899 KiB  
Article
Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines
by Matteo Marangon, Poppy Seeley, Erica Barocci, Tony Milanowski, Christine Mayr Marangon, Arianna Ricci, Jennifer Bellon and Giuseppina P. Parpinello
Foods 2023, 12(10), 1995; https://doi.org/10.3390/foods12101995 - 15 May 2023
Viewed by 2183
Abstract
In sparkling winemaking, only a few yeast strains are regularly used for the secondary in-bottle alcoholic fermentation (SiBAF). Recently, advances in yeast development programs have yielded new breeds of interspecific wine yeast hybrids that ferment efficiently while producing novel flavors and aromas. In [...] Read more.
In sparkling winemaking, only a few yeast strains are regularly used for the secondary in-bottle alcoholic fermentation (SiBAF). Recently, advances in yeast development programs have yielded new breeds of interspecific wine yeast hybrids that ferment efficiently while producing novel flavors and aromas. In this work, the chemical and sensorial impacts of the use of interspecific yeast hybrids for SiBAF were studied using three commercial English base wines prepared for SiBAF using two commercial and four novel interspecific hybrids. After 12 months of lees aging, the chemical and macromolecular composition, phenolic profile, foaming, viscosity and sensory properties of the resulting 13 wines were assessed. Chemically, the yeast strains did not result in significant differences in the main wine parameters, while some differences in their macromolecular contents and sensory characteristics were noticeable. The foamability was mostly unaffected by the strain used; however, some effect on the foam stability was noticeable, likely due to the differences in polysaccharides released into the wines by the yeast strains. The wines exhibited different sensory characteristics in terms of aroma and bouquet, balance, finish, overall liking and preference, but these were mostly attributable to the differences in the base wines rather than the strain used for SiBAF. Novel interspecific yeast hybrids can be used for the elaboration of sparkling wines, as they provided wines with chemical characteristics, flavor and aroma attributes similar to those of commonly used commercial Saccharomyces cerevisiae strains. Full article
(This article belongs to the Special Issue Novel Research on Aroma Interactions of Alcoholic Beverages)
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12 pages, 2802 KiB  
Article
Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis
by P. Layton Ashmore, Aubrey DuBois, Elizabeth Tomasino, James F. Harbertson and Thomas S. Collins
Foods 2023, 12(6), 1276; https://doi.org/10.3390/foods12061276 - 17 Mar 2023
Cited by 6 | Viewed by 10462
Abstract
An “omics”-style approach was used to evaluate the complex relationship between whisky aroma and dilution with water, typically suggested as a way to better appreciate whisky. A set of 25 samples, including Bourbons, ryes, single-malt and blended Scotches, and Irish whiskies were chemically [...] Read more.
An “omics”-style approach was used to evaluate the complex relationship between whisky aroma and dilution with water, typically suggested as a way to better appreciate whisky. A set of 25 samples, including Bourbons, ryes, single-malt and blended Scotches, and Irish whiskies were chemically profiled at six dilution levels (100, 90, 80, 70, 60, and 50% whisky/water), while a subset of six whiskies (three Bourbons, three Scotches) at four dilution levels (100, 80, 60, and 40% whisky/water) were chemically profiled and subjected to sensory analysis by a trained panel (n = 20). Untargeted volatile analysis was performed using headspace solid-phase microextraction gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS) and sensory analysis was performed using descriptive analysis (DA). Results were evaluated using multivariate statistical techniques, including multifactor analysis (MFA) and partial least squares discriminant analysis (PLS-DA). Dilution decreased headspace concentration of hydrophilic aroma compounds and increased concentration of more hydrophobic compounds, which agreed with DA results. Dilution above 80% whisky/20% water reduced differences within whisky styles, though differences between American (Bourbon, rye) and Scotch styles (single malt, blended) continued to increase with further dilution. This provides important insight into how dilution of whisky during consumption changes consumer perception, as well as the usefulness of HS-SPME-GC-MS as a proxy for human olfaction. Full article
(This article belongs to the Special Issue Novel Research on Aroma Interactions of Alcoholic Beverages)
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14 pages, 2866 KiB  
Article
Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma Baijiu
by Qijie Guan, Lian-Jun Meng, Zilun Mei, Qingru Liu, Li-Juan Chai, Xiao-Zhong Zhong, Lei Zheng, Guangqian Liu, Songtao Wang, Caihong Shen, Jin-Song Shi, Zheng-Hong Xu and Xiao-Juan Zhang
Foods 2022, 11(23), 3916; https://doi.org/10.3390/foods11233916 - 5 Dec 2022
Cited by 11 | Viewed by 3033
Abstract
Sauce-aroma Baijiu (SAB) is one of the most famous Baijius in China; SAB has more than 500 aroma compounds in it. However, the key aroma compound in SAB flavor remains unclear. Volatiles play an important role in SAB aroma and are highly correlated [...] Read more.
Sauce-aroma Baijiu (SAB) is one of the most famous Baijius in China; SAB has more than 500 aroma compounds in it. However, the key aroma compound in SAB flavor remains unclear. Volatiles play an important role in SAB aroma and are highly correlated to SAB quality. In the present study, 63 volatile compounds were quantified among 66 SAB samples using gas chromatography with flame ionization detector (GC-FID). The authors analyzed odor contributions and volatile compound correlations in two quality groups of SAB samples. Moreover, an odor activity value (OAV) ratio-based random forest classifier was used to explain the volatile compound relationship differentiations between the two quality groups. Our results proved higher quality SABs had richer aromas and indicated a set of fruity-like ethyl valerate, green- and malt-like isobutyraldehyde and malt-like 3-methylbutyraldehyde and sweet-like furfural, had closer co-abundance correlations in higher quality SABs. These results indicated that the aroma and contributions of volatile compounds in SABs should be analyzed not only with compound odor activity values, but also the correlations between different aroma compounds. Full article
(This article belongs to the Special Issue Novel Research on Aroma Interactions of Alcoholic Beverages)
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31 pages, 2750 KiB  
Article
Fusion of 2DGC-MS, HPLC-MS and Sensory Data to Assist Decision-Making in the Marketing of International Monovarietal Chardonnay and Sauvignon Blanc Wines
by Simone Poggesi, Aakriti Darnal, Adriana Teresa Ceci, Edoardo Longo, Leonardo Vanzo, Tanja Mimmo and Emanuele Boselli
Foods 2022, 11(21), 3458; https://doi.org/10.3390/foods11213458 - 31 Oct 2022
Cited by 9 | Viewed by 2818
Abstract
Monovarietal wines produced in different wine-growing areas may have completely different sensory profiles. As a result, they may be suitable for sale in different regions, depending on local preferences. Better insight into the sensory and chemical profiles of these wines can be helpful [...] Read more.
Monovarietal wines produced in different wine-growing areas may have completely different sensory profiles. As a result, they may be suitable for sale in different regions, depending on local preferences. Better insight into the sensory and chemical profiles of these wines can be helpful in further optimizing commercial strategies and matching supply and demand, which is the main challenge for global wine traders. The training of dedicated sensory panels, together with the correlation of the evaluated attributes with chemical parameters, followed by validation of the obtained models, may yield an improved picture of the overall features associated with products from a specific region. Eighteen samples of international Chardonnay and eighteen samples of international Sauvignon Blanc wines were collected from nine world origins (Northern Italy, Southern Italy, Chile, Argentina, New Zealand, Australia, and South Africa). The overall quality judgement (OQJ) and the sensory attributes were evaluated by a panel trained with a MRATA (Modified Rate-All-That-Apply) method. Moreover, volatile compounds were analysed by HS-SPME-GC × GC-ToF/MS and the phenolic composition, including proanthocyanidins, was determined using HPLC-QqQ/MS. The processing of the data using different multivariate analysis methods, such as multiple factor analysis (MFA), was essential to gain insight into the quality of the samples. The profile of cyclic and non-cyclic oligomeric proanthocyanidins was found to be substantially dependent on the grape variety used in the wines (varietal markers), despite the country of origin of the wine influencing it to a limited extent. The results from the same samples analysed by a sensory panel from Germany and ours were qualitatively compared, highlighting the presence of potential factors inherent to the panels themselves that could influence the different judgments and quality classification of the wines. Consequently, the combination of sensory and chemical analysis, by means of the application of multivariate statistical methods presented in this study proves to be a powerful tool for a deeper and more comprehensive understanding of the quality of the wines under investigation. Overall quality was described as a combination of the sensory attributes, according to the perception process. The attributes were in turn described based on the chemical profiles, which were determined independently by analytical techniques. Eventually, this approach can be very useful not only for basic research on wine quality but also as a tool to aid business-related decision-making activities of wineries and wine traders and to create models that can aid the refinement of marketing strategies. Full article
(This article belongs to the Special Issue Novel Research on Aroma Interactions of Alcoholic Beverages)
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