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Odor detection threshold (ODT) and odor rejection threshold (ORT) determination of sotolon in Madeira wine: a preliminary study
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Advisor(s)
Abstract(s)
Madeira is a fortified wine, well renowned worldwide. It is during the aging process
that its characteristic bouquet is developed, through the formation of specific aromas. Sotolon
(3-hydroxy-4,5-dimethyl-2(5H)-furanone) is frequently pointed out as one of the molecules
responsible for the aroma of the finest Madeiras. The present work serves as a preliminary insight
on the sensorial impact of this compound in Madeira wine. The odor detection threshold of
sotolon in a sweet-type Madeira was obtained by the 3-Alternative Forced Choice method. The
estimated threshold value was obtained by 19 non-trained and non-expert panelists, within the
spiked range 4–314 µg/L. An odor threshold of 112 µg/L was obtained using a 3-year-old
Madeira with 6.3 ± 0.4 µg/L endogenous sotolon. This result is about 6-fold higher than those
previously reported for other fortified wines. A Paired Preference test was chosen to determine
the concentration at which the panelists would reject the wine spiked with sotolon. Nineteen
panelists assessed a series of spiked concentrations ranging from 253–3464 µg/L. Within this
range, it is not possible to define the concentration value from which the aroma of sotolon it is no
longer pleasant. Thus, an odor rejection threshold could not be obtained. Indeed, the study also
suggests that sotolon does not become unpleasant at higher concentrations.
Description
Keywords
Fortified wine Wine key-aromas Sensory analysis 3-alternative forced choice Paired preference test Madeira wines . Escola Superior de Tecnologias e Gestão Faculdade de Ciências Exatas e da Engenharia
Citation
Gaspar, J. M., Pereira, V., & Marques, J. C. (2018). Odor detection threshold (ODT) and odor rejection threshold (ORT) determination of sotolon in Madeira wine: a preliminary study. AIMS Agriculture and Food, 3(3), 172-180. DOI: 10.3934/agrfood.2018.3.172
Publisher
AIMS Press