Repositori URV

Identifier: imarina:5131774

Handle: https://hdl.handle.net/20.500.11797/imarina5131774

Authors:
Matias-Guiu P, Garza-Moreira E, Rodríguez-Bencomo J, López F

Abstract:
One of the major objectives of food industry is predicting the sensory profile of a product by chemical analysis. In the case of spirit drinks, their volatile compounds can exhibit odour interactive effects. This study investigated the odour perception of linalool, ethyl hexanoate, ethyl acetate and acetaldehyde with model solutions (in 40% v/v ethanol) on flowery, fruity and glue- like attributes. Design of experiments for sensory analysis and response surface methodology were used to evaluate the aroma interactions of these compounds by sniffing or orthonasal olfaction. Results showed that ethyl hexanoate masks flowery and glue-like descriptors. Acetaldehyde provides a low-intensity fruity odour, which is confused with ethyl hexanoate odour. High levels of ethyl acetate suppress and enhance the fruity descriptor at high and low levels of ethyl hexanoate, respectively. In sum- mary, this sensory technique enables the rapid but consistent assessment of the interaction of aroma compounds in an alcoholic spirit. It is s uggeste d that this approach may be a useful tool in the optimization and development of alcoholic products.