Abstract
Background and Aims:Wine aroma is influenced by complex interactions between various wine constituents. This
study investigated the sensorial interactive effects of Sauvignon Blanc impact compounds, 3-mercaptohexan-1-ol,
3-isobutyl-2-methoxypyrazine with aldehydes typically originating from oxidation of white wines, methional and
phenylacetaldehyde.
Methods and Results: Spiked model wines were subjected to sensory descriptive analysis using a trained panel.
The concentration of each compound varied from below aroma threshold value to high values reported in
wine. Combinations of the four compounds were also evaluated sensorially. Depending on the concentration
of the compounds, methional had a strong suppressive effect on the intensity of attributes contributed by
3-mercaptohexan-1-ol, such as grapefruit and guava, whereas methional and 3-isobutyl-2-methoxypyrazine
enhanced the intensity of certain attributes, which included cooked beans and cooked potato.
Conclusions: Complex sensory interactions may occur between Sauvignon Blanc impact compounds and compounds
related to oxidation depending on concentration of the compounds. Oxidation-derived compounds such as
methional can suppress pleasant aroma attributes linked to volatile thiols, while contributing negative attributes
especially in the presence of 3-isobutyl-2-methoxypyrazine.
Significance of the Study: This study highlights the importance of preserving fresh and fruity flavours while
preventing the formation of unwanted aldehydes due to interactions that can influence the overall aroma profile of
the wine. This study may also contribute to the sensory characterisation of oxidised Sauvignon Blanc wine.
