{Reference Type}: Journal Article
{Title}: Sensory relevance of seven aroma compounds involved in unintended but potentially fraudulent aromatization of wine due to aroma carryover.
{Author}: Gottmann J;Vestner J;Fischer U;
{Journal}: Food Chem
{Volume}: 402
{Issue}: 0
{Year}: Feb 2023 15
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2022.134160
{Abstract}: Bottling regular wines following aromatized wines on the same filling lines bears the risk of unintentional aroma carryover, which has led to accusations of illegal aromatization. Obeying guidelines of good manufacturing practice, aroma carryover with no sensory relevance shall be considered as a technical unavoidable transfer having no legal consequences. To detect sensory relevance, odor activity values greater than one are proposed. Odor detection thresholds (OTs) were determined in water, model wine, and white wine for three lactones, α-ionone, ethyl 2-methylbutanoate, trans-cinnamaldehyde, and eugenol. Using different matrices OTs varied by factors of 2 for α-ionone and up to 23000 for ethyl 2-methylbutanoate. For α-ionone, being most prone for carryover, the three times higher OT of consumers did not trigger any preference for the aromatized wines, but rejection at 300 µg/L. Assessing α-ionone spiked wines by descriptive analysis, significant changes in sensory attributes only occurred at concentrations 10 times above OT.