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Consumer rejection threshold of ethyl phenylacetate and phenylacetic acid, compounds responsible for the sweet-like off odour in wines made from sour rotten grapes

Authors

  • E. CAMPO,

    Corresponding author
    1. Laboratory for Flavor Analysis and Enology, Aragón Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain
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  • M.P. SAENZ-NAVAJAS,

    1. Laboratory for Flavor Analysis and Enology, Aragón Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain
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  • J. CACHO,

    1. Laboratory for Flavor Analysis and Enology, Aragón Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain
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  • V. FERREIRA

    1. Laboratory for Flavor Analysis and Enology, Aragón Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain
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Dr Eva Campo, fax +34 976761292, email emcampo@unizar.es

Abstract

Backgrounds and Aims:  This study aimed to determine a consumer rejection threshold (CRT) for ethyl phenylacetate (EPhA) and phenylacetic acid (PhAA) in wine. These compounds have recently been reported to be responsible for sweet-like, honey off odours in wine made from sour rotten grapes.

Methods and Results:  Non-expert wine consumers (n = 35) received pairs of samples comprising a control wine against a spiked wine with an ascending concentration of the target compounds and were asked to indicate which sample they preferred. Results estimated a conjoint CRT for EPhA and PhAA of 140 and 700 µg/L, respectively. Wines spiked with a EPhA and PhAA concentration around the CRT evoked intense ‘dried fruit’ aromas that led to a decrease of the general aroma quality; these wines are significantly rejected by consumers.

Conclusions:  The measured CRT provides an initial estimation of the risk concentration for EPhA and PhAA in red wine, as they represent a ‘taint’ for regular wine consumers.

Significance of the Study:  These data allow wine producers to predict if a given wine will be disliked by consumers or to help guide ‘blending away’ of such wines.

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