Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine

Wine models with or without a dearomatised and lyophilized red wine extract containing young aroma base (control) plus one vector several compounds (unsaturated-aldehydes, saturated-aldehydes, benzaldehyde, isoamyl-alcohol, methoxypyrazines (Z)-1,5-octadien-3-one) were prepared. Models spiked increasing amounts of acetaldehyde whose headspace concentrations controlled. Odour nasal chemesthesic properties assessed by trained sensory panel. Results confirm the contribution different players, notably (Z)-1,5-octadien-3-one, benzaldehyde methoxypyrazines, to tactile characteristics demonstrate that levels play an outstanding role in their modulation. At low levels, it can positive roles some specific aromatic contexts, while at higher enhance negative effects associated generic presence other aldehydes (saturated, unsaturated Strecker aldehydes) enhancing “green vegetable” notes “itching” character “burning” linked high isoamyl alcohol.