Investigating perceptual interactions of fruity aromas in Bordeaux red wines through addition and reconstitution sensory studies

Abstract

Fruity aromas, characterized by red and black fruit descriptors, are central to the identity of Bordeaux red wines [1,2]. Despite extensive research focused on identifying and quantifying volatile compounds that contribute to fruity aromas in wine, the mechanisms underlying their interactions and sensory perception remain poorly understood [3]. Wine contains more than a thousand volatile compounds from varied origins, which interact within the wine matrix to modify, enhance, or suppress aromatic qualities [1-3]. Consequently, a gap exists in our scientific understanding of these complex sensory phenomena, and this study aims to progress our understanding of perceptual interactions affecting fruity aromas in red wines.

In the first phase, five representative Bordeaux wines from the 2022 vintage were selected for volatile compound supplementations. Individual volatile compounds or families of compounds were added to wines to reach minimum, mean, and maximum concentrations identified in a previous profile of twenty representative Bordeaux red wines. Sensory discrimination was first evaluated by triangular tests using a trained panel, and subsequent evaluations, including descriptive analysis and categorization tasks (e.g., check-all-that-apply), will be carried out to characterize specific olfactory changes.

In the second phase, reconstitution studies further explore perceptual interactions among volatile compounds. Since both volatile and non-volatile components of the wine matrix are known to directly impact sensory perception [1,4,5], dearomatized wine was used as the reconstitution medium rather than hydroalcoholic solutions. Two methods of dearomatization–vacuum distillation and supercritical carbon dioxide extraction–will be compared for their suitability in preserving matrix composition. Then, aromatic reconstitutions involving supplementation and omission tests aim to clarify the role of individual compounds and their interactions related to fruity qualities.

Preliminary results indicate that both the addition and concentration of specific volatile compounds influence wine aroma. Matrix effects are an important factor, contributing to perceptual variations in some wines treated with the same supplementation. Additionally, the perception of racemic linalool compared to R-(-)-linalool differed in several wines but aligned in others, highlighting that both chirality and matrix composition can modulate aroma impact. These findings emphasize the complexity of perceptual interactions in wine and contribute to our understanding of aroma perception.

References

[1] G. Lytra, S. Tempere, A. Le Floch, G. de Revel, J.C. Barbe. (2013). J. Agric. Food Chem., 61(36), 8504-8513.

[2] B. Pineau, J.C. Barbe, C. Van Leeuwen, D. Dubourdieu. (2009). J. Agric. Food Chem., 57(9), 3702-3708.

[3] G. Lytra, S. Tempere, G. de Revel, J.C. Barbe. (2012). J. Agric. Food Chem., 60(50), 12260-12269.

[4] O. Geffroy, M. Morère, R. Lopez, G. Pasquier, J.S. Condoret. (2020). J. Agric. Food Chem., 68(41), 11512-11523.

[5] C. Wilson, J. Brand, W. Du Toit, A. Buica. (2019). Food Res. Int., 121, 633-640.