In flavor perception, both experience with the components of odor/taste mixtures and the cognitive strategy used to examine the interactions between the components influence the overall mixture perception. However, the effect of these factors on odor mixtures perception has never been studied. The present study aimed at evaluating whether 1) previous exposure to the odorants included in a mixture or 2) the synthetic or analytic strategy engaged during odorants mixture evaluation determines odor representation. Blending mixtures, in which subjects perceived a unique quality distinct from those of components, were chosen in order to induce a priori synthetic perception. In the first part, we checked whether the chosen mixtures presented blending properties for our subjects. In the second part, 3 groups of participants were either exposed to the odorants contributing to blending mixtures with a "pineapple" or a "red cordial" odor or nonexposed. In a following task, half of each group was assigned to a synthetic or an analytical task. The synthetic task consisted of rating how typical (i.e., representative) of the target odor name (pineapple or red cordial) were the mixtures and each of their components. The analytical task consisted of evaluating these stimuli on several scales labeled with the target odor name and odor descriptors of the components. Previous exposure to mixture components was found to decrease mixture typicality but only for the pineapple blending mixture. Likewise, subjects engaged in an analytical task rated both blending mixtures as less typical than did subjects engaged in a synthetic task. This study supports a conclusion that odor mixtures can be perceived either analytically or synthetically according to the cognitive strategy engaged.

Several studies have focused on perceptual interactions in binary odor mixtures, but few on more complex mixtures. The aroma of wine is an example of a complex odor mixture. Our aim was to assess the impact of ethanol on the perception of mixtures of Woody (whiskey lactone) and Fruity (isoamyl acetate) odorants commonly found, physico-chemically and perceptually, in wine. Physico-chemically, reduced whiskey lactone volatility was observed in hydro-alcoholic solutions. Perceptually, a synergy effect by the Woody on the Fruity odor was observed in aqueous solutions, which disappeared with the addition of ethanol. Conversely, the Woody odor was masked in both aqueous and dilute alcohol solutions. In addition, mixed Woody and Fruity odors were found to mask the so-called Alcohol odor. These results underline the importance of perceptual interactions in the perception of wine bouquet.

The existence of a Chardonnay wine concept was explored in two experiments. In the first experiment, 28 Chardonnay wine experts assessed in terms of a score the degree of representativeness of 48 white wines according to their own Chardonnay wine concept. The samples were 29 wines made from Chardonnay grapes and 19 wines made from other grape varieties (Aligoté, Melon de Bourgogne, Sylvaner, Sauvignon blanc, Chenin, Marsanne and Pinot blanc). Two assessment conditions were conducted: orthonasal and global (orthonasal plus retronasal and mouthfeel perceptions). Globally, scores were higher for Chardonnay wines than for non-Chardonnay ones and the consensus among experts demonstrated the existence of a shared Chardonnay wine sensory concept. The global evaluation led to a better discrimination between Chardonnay and non-Chardonnay wines, indicating that the sensory concept includes olfactive as well as taste and mouthfeel sensations. In the second experiment, the perceptive similarities of a subset of 18 wines (nine among the less representative and nine among the most representative) were studied. Twenty consumers freely sorted the wines according to odour similarity. Results were analysed by means of multidimensional scaling. Except for an extreme wine exhibiting very low representativeness, no clear separation of wines according to a Chardonnay wine concept was observed on the MDS space. However, a regression analysis showed significant correlations between representativeness scores and the first and third dimensions of the MDS space. This suggests that the Chardonnay wine concept is an experts' construct, elaborated by specific weighing of sensory features, partially based on perceptive similarities.

A specific experimental procedure suitable for the quantification of four esters recently identified in a wine of Vitis vinifera cv. Pinot Noir, ethyl dihydrocinnamate (A), ethyl cinnamate (B), methyl anthranilate (C), and ethyl anthranilate (D), was developed and applied to 33 Burgundy wines (calculated on three replicates). The method, involving a stable isotope dilution assay, allows the determination of concentrations from 0.05 mu g L-1, with a repeatability better than 10%. The mean, maximum, and minimum amounts found for the four esters were as follows (in mu g L-1): (A) 1.6, 3.2, 0.8; (B) 0.8, 1.6, 0.5; (C) 0.2, 0.6, 0.06; (D) 2.4, 4.8, 0.6. Differences between wines, according to their concentrations and the nature of the esters, were visualized by principal component analysis. An analysis of variance indicated that ethyl anthranilate was the most important for wine differentiation.

L'arome de 7 vins de Bourgogne issus du cepage Chardonnay, selectionnes pour leur typicite, a ete analyse par couplage chromatographie en phase gazeuse-olfactometrie. L'impact olfactil de 32 composes, dont 18 identifies, a ete evalue par leur indice olfactometrique. Les composes suivants, dont le descripteur d'odeur est donne entre parentheses, ont ete trouves particulierement importants au sens de cet indice: vanilline (vanille), diacetyle (beurre frais), vinyl-4-gaiacol (curry-fume), cinnamate d'ethyle (noyau de cerise), hexanoate d'ethyle (pomme), 2-methyl butanoate d'ethyle (herbace), burtanoate d'ethyle (fromage rance), gaiacol (fume-epice), ainsi que 3 composes non encore identifies, aux odeurs respectives de sucre brule, cendre humide et miel

The paper describes the composition of the neutral volatile fraction of cheese manufactured from raw bovine milk without the addition of starters. The information obtained will be useful for further studies and will provide a basis for comparison with the sensory data of typical Mozzarella cheese made from water buffalo milk

La typicité aromatique de 23 vins blancs de Bourgogne issus du cépage Chardonnay est évaluée par 32 oenologues au cours de 3 séances. De manière indépendante, une caractérisation de l'odeur et de l'arôme de chaque vin est fournie par chaque sujet sous la forme d'un choix libre de 5 descripteurs au plus. Les vins se répartissent selon 3 groupes de typicité croissante sans rapport net avec les appellations. Sept descripteurs-clefs de l'odeur et de l'arôme du Chardonnay de Bourgogne s'imposent: miel, vanille, pain grillé, beurre frais, boisé, floral et noisette. De plus, une liste de 9 autres descripteurs auxiliaires est établie. Une analyse des correspondances permet de dresser une carte aromatique des vins étudiés. Les vins de la Côte de Beaune sont séparés des vins du Chablisien, du Maconnais et de la côte Chalonnaise en raison des notes davantage boisée, vanillée et pain grillé des premiers et des notes davantage florale et miel des seconds. Les 3 groupes de typicité ne sont pas séparés dans cette carte, soulignant ainsi la complexité de la typicité du Chardonnay de Bourgogne.

The enantiomers of sotolon (2), a flavour impact compound of flor-sherry and botrytized wines, were synthesized to determine the Chromatographic behaviour of the enantiomers (R)-2 and (S)-2 on permethylatedβ-cyclodextrin as the chiral stationary phase. Using enantioselective multidimensional gas chromatography (column combination: DB 1701/permethyl-β-cyclodextrin) the enantiomeric ratios of the chiralγ-lactones pantolactone (1), sotolon (2), solerone (3) and 4-carboethoxy-4-hydroxy butyrolactone (4) in flor-sherry and botrytized wines were evaluated. High enantiomeric excess in favour of the (4R)-configurated mirror images was detected for lactones1 and4. The measured enantiomeric ratios of sotolon (2) and solerone (3) were too low and unspecific to be useful in authenticity control of2 and3.

The enantiomers of sotolon (), a flavour impact compound of flor-sherry and botrytized wines, were synthesized to determine the Chromatographic behaviour of the enantiomers ()- and ()- on permethylated-cyclodextrin as the chiral stationary phase. Using enantioselective multidimensional gas chromatography (column combination: DB 1701/permethyl--cyclodextrin) the enantiomeric ratios of the chiral-lactones pantolactone (), sotolon (), solerone () and 4-carboethoxy-4-hydroxy butyrolactone () in flor-sherry and botrytized wines were evaluated. High enantiomeric excess in favour of the (4)-configurated mirror images was detected for lactones and. The measured enantiomeric ratios of sotolon () and solerone () were too low and unspecific to be useful in authenticity control of and.Die Synthese der Enantiomeren des Sotolons (), einer Aromaleitsubstanz für Flor-Sherryund Botrytis-Weine, wird aufgezeigt und das chromatographische Verhalten der Enantiomeren ()- und ()- an permethyliertem-Cyclodextrin bestimmt. Mittels enantioselektiver multidimensionaler Gaschromatographie (Säulenkombination: DB 1701/Permethyl--Cyclodextrin) werden die Enantiomerenverhältnisse der chiralen-Lactone Pantolacton (), Sotolon (), Soleron () und 4-Carbethoxy--hydroxybutyrolactone () in Flor-Sherry- und Botrytis-Weinen ermittelt. Während für die Lactone und hohe Enantiomerenüberschüsse zugunsten der (4)-konfigurierten Spiegelbildisomere nachgewiesen werden, können aus dem für Soleron () bzw. Sotolon () ermittelten Enantiomerenverhältnissen keine Rückschlüsse auf die Authentizität dieser Verbindungen abgeleitet werden.

HRGC and HRGC-MS identifications of bound volatiles from raspberry fruit (Rubus idaeus cv. Heritage) pulp were achieved after isolation of an extract obtained by Amberlite XAD-2 adsorption and methanol elution followed by hydrolysis with a commercial pectinase enzyme. In total, 57 bound aglycons were identified for the first time in raspberry fruit originating from fatty acid, phenylpropanoid, and terpene metabolisms. Among them, the following C-13 norisoprenoids were detected: 3-hydroxy-alpha-ionone, 3-hydroxy-beta-ionone, 3-hydroxy-5,6-epoxy-beta-ionone (tent.), 4-hydroxy-beta-ionone, 3,4-didehydro-beta-ionone, alpha-ionol, 3-oxo-alpha-ionol, 3-oxo-7,8-dihydro-alpha-ionol, 4-oxo-beta-ionol, and 3-hydroxy-beta-damascone.

Les différentes techniques d'extraction et de séparation des constituants de l'arôme des vins sont décrites et leurs avantages, inconvénients et domaines d'application mis en évidence. Les techniques d'extraction mettant en jeu un solvant en phase liquide ou supercritique, une distillation ou une concentration de l'espace de tête sont successivement étudiées. En ce qui concerne les séparations des constituants des extraits, l'accent est mis sur le type de phases à utiliser en CPV et sur les techniques de préfractionnement des extraits aromatiques par HPLC et chromatographie en deux dimensions. La difficulté d'obtenir un extrait olfactivement représentatif de l'arôme du vin est mis en évidence par l'analyse sensorielle. +++ The different extraction and separation techniques used for studying volatile wine constituents are described with their advantages, disadvantages and specificity of application. Different extraction techniques involving a solvent in the liquid or supercritical phase, a distillation step or a concentration of the head-space are successively reviewed. Concerning separation of volatile constituents, some emphasis was given to the type of GC phase which an the most suitable and to different HPLC or two dimensional GC techniques which can be used to get more simple fractions from the crude extract. The author outlines from result of sensory analysis the importance and difficulty to obtain an extract the odour of which is similar to that of the wine.