Creation and Acceptability of a Fragrance with a Characteristic Tawny Port Wine-Like Aroma
Abstract
:1. Introduction
2. Materials and Methods
2.1. Acceptancy and Usability of a Tawny Port Wine-Like Fragrance by Consumers
2.2. Selection and Training of a Tasting Panel
2.3. Identification and Selection of Aromatic Descriptors of Tawny Port Wine and Corresponding Aromatic Compounds
2.4. Development of Fragrances
2.5. Evaluation of Consumers’ Acceptability of the Developed Fragrances through a JAR Scale
2.6. Data Analysis
3. Results and Discussion
3.1. Acceptancy and Usability of a Tawny Port Wine-Like Fragrance by Consumers
3.2. Selection and Training of a Tasting Panel
3.3. Identification and Selection of Aromatic Descriptors of Tawny Port Wine and Corresponding Aromatic Compounds
3.4. Development of Fragrances
3.5. Evaluation of Consumers Acceptability of the Developed Fragrances through a JAR Scale
3.5.1. Participants
3.5.2. Descriptive and Univariate Normality Analysis
3.5.3. Comparative Analysis
3.5.4. Association between Fragrance Preferences and Sociodemographic Variables
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Aromatic Compound | Provider | Detection Threshold |
---|---|---|
Benzaldehyde | Merck-Schuchardt | 1.5–5.5 mg/L (wine) [24] |
Furfural | Sigma-Aldrich | 0.25–5 mg/L [25] |
2-Octanone | Aldrich | 1.30 mg/L [26] |
Sotolon | Sigma-Aldrich | 1–100 µg/L (wine) [27] |
Vanillin | IGH Flavours and Technology S.A. | 0.2–1.3 mg/L (wine) [28] |
α-Ionone | Honeywell Fluka | 2.6 µg/L (wine) [29] |
β-Damascenone | Aldrich | 40–160 µg/L (wine) [30] |
Tasting Session | Fragrance | Concentrations |
---|---|---|
1st | 1.1 | Detection threshold |
1.2 | 2× Detection threshold | |
1.3 | 2× Detection threshold, without sotolon | |
1.4 | 2× Detection threshold, without β-damascenone | |
1.5 | 2× Detection threshold, without α-ionone | |
1.6 | 2× Detection threshold, plus 1× detection threshold of sotolon, β-damascenone, and α-ionone | |
2nd | 2.1 | 2× Detection threshold |
2.2 | 2× Detection threshold, without β-damascenone | |
2.3 | 2× Detection threshold, without α-ionone | |
3rd | 3.1 | 4× Detection threshold |
3.2 | 4× Detection threshold without β-damascenone | |
3.3 | 4× Detection threshold without α-ionone | |
3.4 | 4× Detection threshold diluted in alcohol obtained from the distillation of a tawny port wine | |
4th | 4.1 | 4× Detection threshold diluted in the alcohol obtained from the distillation of a tawny port wine |
4.2 | 10× Detection threshold diluted in the alcohol obtained from the distillation of a tawny port wine | |
4.3 | Mother solution diluted in the alcohol obtained from the distillation of a tawny port wine |
Fragrance | Compounds and Concentrations (mg/mL) | ||||
---|---|---|---|---|---|
Benzaldehyde | Vanillin | Sotolon | Furfural | β-Damascenone | |
5.1 | 0.240 | 0.060 | 0.180 | - | - |
5.2 | 0.168 | 0.096 | 0.180 | 0.179 | 0.114 |
5.3 | 0.168 | 0.096 | 0.180 | - | - |
Descriptors | Freq. (%) | Descriptors Family | Corresponding Aromatic Compounds and References |
---|---|---|---|
Alcohol | 100 | ||
“Aguardente” or Brandy | Alcohol | Ethanol | |
Raisins | 100 | ||
Plum | |||
Peach | |||
Dry Fig | eugenol [34,35,36] | ||
Roasted Chestnuts | Dry Fruits | benzaldehyde [34,37,38] | |
Peanut | |||
Hazelnut | |||
Nut | |||
Almond | |||
Cinnamon | 80 | ||
Cumin | guaiacol [34,35,38] | ||
Clove | Spices | vanillin [34,35,38,39] | |
Vanilla | β-cyclocitral [40] | ||
Nutmeg | |||
Wood | 76 | Wood | furfural [34,35,37,38,39] 2-octanone [34,35,37,38,39] sotolon [34,35,38,41] |
Sweet/Honey | 65 | Sweet/Honey | phenylacetaldehyde [37] |
Floral/ Dry Flowers | 45 | Floral/ Dry Flowers | β-damascenone [34,35,37,40] α-ionone [34,35,37,38,40] |
Caramel | 35 | ||
Chocolate | 28 | ||
Burnt/Smoke | 15 | ||
Acid/Vinegar | 10 | Others | |
Old/Mold | 5 | ||
Gooseberry | 5 |
Variables | Range | M | SD | Skewness | Kurtosis |
---|---|---|---|---|---|
Age | 16–83 | 40.73 | 15.759 | 0.272 | −0.803 |
Fragrance 5.1 | 4–8 | 6.63 | 1.132 | −0.516 | −0.696 |
Fragrance 5.2 | 2–9 | 6.55 | 1.190 | −0.794 | 1.294 |
Fragrance 5.3 | 3–9 | 6.65 | 1.362 | −0.742 | 0.199 |
Fragrance | M ± SD | N | |
---|---|---|---|
Odor intensity | 5.1 | 3.16 ± 0.65 | 44 |
5.2 | 3.30 ± 0.88 | 44 | |
5.3 | 3.11 ± 0.45 | 62 | |
Color intensity | 5.1 | 2.36 ± 0.84 | 44 |
5.2 | 2.25 ± 0.89 | 44 | |
5.3 | 2.39 ± 0.91 | 62 |
Female (M ± SD) | Male (M ± SD) | F | p | |
---|---|---|---|---|
Fragrance 5.1 | 6.21 ± 1.201 | 7.03 ± 0.903 | 22.510 | <0.001 |
Fragrance 5.2 | 6.42 ± 1.235 | 6.68 ± 1.141 | 1.670 | 0.198 |
Fragrance 5.3 | 6.55 ± 1.385 | 6.74 ± 1.342 | 0.746 | 0.389 |
Age | Frag. 5.1 | Frag. 5.2 | Frag. 5.3 | |||||
---|---|---|---|---|---|---|---|---|
n | Exp | n | Exp | n | Exp | p | v | |
≤30 | 10 | 16.4 | 14 | 16.4 | 32 | 23.1 | 0.039 | 0.259 |
31–57 | 25 | 19.9 | 22 | 19.9 | 21 | 28.2 | ||
≥58 | 9 | 7.6 | 8 | 7.6 | 9 | 10.7 |
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Vilela, A.; Ferreira, R.; Nunes, F.; Correia, E. Creation and Acceptability of a Fragrance with a Characteristic Tawny Port Wine-Like Aroma. Foods 2020, 9, 1244. https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091244
Vilela A, Ferreira R, Nunes F, Correia E. Creation and Acceptability of a Fragrance with a Characteristic Tawny Port Wine-Like Aroma. Foods. 2020; 9(9):1244. https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091244
Chicago/Turabian StyleVilela, Alice, Rita Ferreira, Fernando Nunes, and Elisete Correia. 2020. "Creation and Acceptability of a Fragrance with a Characteristic Tawny Port Wine-Like Aroma" Foods 9, no. 9: 1244. https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091244