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Odor detection threshold (ODT) and odor rejection threshold (ORT) determination of sotolon in Madeira wine: a preliminary study

2018Journal article Open access
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dc.contributor.authorGaspar, João M.
dc.contributor.authorPereira, Vanda
dc.contributor.authorMarques, José C.
dc.date.accessioned2021-12-03T14:23:37Z
dc.date.available2021-12-03T14:23:37Z
dc.date.issued2018
dc.description.abstractMadeira 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGaspar, 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.2018.3.172pt_PT
dc.identifier.doi10.3934/agrfood.2018.3.172pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/3884
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAIMS Presspt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFortified winept_PT
dc.subjectWine key-aromaspt_PT
dc.subjectSensory analysispt_PT
dc.subject3-alternative forced choicept_PT
dc.subjectPaired preference testpt_PT
dc.subjectMadeira winespt_PT
dc.subject.pt_PT
dc.subjectEscola Superior de Tecnologias e Gestãopt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.titleOdor detection threshold (ODT) and odor rejection threshold (ORT) determination of sotolon in Madeira wine: a preliminary studypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage180pt_PT
oaire.citation.issue3pt_PT
oaire.citation.startPage172pt_PT
oaire.citation.titleAIMS Agriculture and Foodpt_PT
oaire.citation.volume3pt_PT
person.familyNameGaspar
person.familyNamePereira
person.familyNameMarques
person.givenNameMarcelo
person.givenNameVanda
person.givenNameJose C
person.identifier41146
person.identifier.ciencia-idF917-27E8-0FC2
person.identifier.ciencia-id0115-071E-87E8
person.identifier.ciencia-id1713-6DA1-A551
person.identifier.orcid0000-0002-2678-0725
person.identifier.orcid0000-0003-0772-8953
person.identifier.orcid0000-0002-4832-4341
person.identifier.ridISV-4868-2023
person.identifier.ridJ-8697-2013
person.identifier.ridF-3014-2010
person.identifier.scopus-author-id36857887700
person.identifier.scopus-author-id7203033313
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication54773ce8-03d8-40dd-bed3-11b30c73ebbf
relation.isAuthorOfPublicationac913112-adb8-4fe0-88b0-f49e6fb5635d
relation.isAuthorOfPublication08f4685f-b917-410a-b153-59911ff7d75e
relation.isAuthorOfPublication.latestForDiscoveryac913112-adb8-4fe0-88b0-f49e6fb5635d

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