Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Sensory Studies Pub Date : 2025-03-14 DOI:10.1111/joss.70013
Zeineb Nhouchi, Pauline Chalut, Antoine Piccirilli, Nadine Vallet
{"title":"Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case","authors":"Zeineb Nhouchi,&nbsp;Pauline Chalut,&nbsp;Antoine Piccirilli,&nbsp;Nadine Vallet","doi":"10.1111/joss.70013","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>With growing consumer demand for sustainable products, substitutes for ethanol alcohol have emerged in food and fragrance industries, aligning with eco-friendly practices. Wheat and beet alcohols, while sustainable, showed chemical and sensory limitations for fragrances. This study aimed to evaluate grape alcohol as a sustainable alternative by assessing its olfactive properties compared to conventional alcohols. Sensory methodologies, including term generation, RATA, and temporal tests, were employed. Results analyzed via three-way ANOVA and Kruskal-Wallis tests revealed grape alcohol's “fruity,” “aquatic,” and “yeast” notes, resembling beet alcohol but with a fruitier, aquatic profile. Scent kinetics showed consistent profiles over time, with no significant differences between beet and wheat alcohols at 0 min (<i>p</i> = 0.781), 4 h (<i>p</i> = 0.949), and marginal significance at 19 h (<i>p</i> = 0.188). For vanillin, no significant differences emerged between grape and wheat alcohol (<i>p</i> = 0.738, 0.849, 0.461) or grape and beet alcohol.</p>\n </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6000,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.70013","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

With growing consumer demand for sustainable products, substitutes for ethanol alcohol have emerged in food and fragrance industries, aligning with eco-friendly practices. Wheat and beet alcohols, while sustainable, showed chemical and sensory limitations for fragrances. This study aimed to evaluate grape alcohol as a sustainable alternative by assessing its olfactive properties compared to conventional alcohols. Sensory methodologies, including term generation, RATA, and temporal tests, were employed. Results analyzed via three-way ANOVA and Kruskal-Wallis tests revealed grape alcohol's “fruity,” “aquatic,” and “yeast” notes, resembling beet alcohol but with a fruitier, aquatic profile. Scent kinetics showed consistent profiles over time, with no significant differences between beet and wheat alcohols at 0 min (p = 0.781), 4 h (p = 0.949), and marginal significance at 19 h (p = 0.188). For vanillin, no significant differences emerged between grape and wheat alcohol (p = 0.738, 0.849, 0.461) or grape and beet alcohol.

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
求助全文
约1分钟内获得全文 去求助
来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
期刊最新文献
Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case Water and Oil Matrix Effect on the Perceived Spiciness in Chili Pepper Powder Influence of Food Neophobia Levels on Recognition, Experience, Liking and Willingness-to-Try Foods of Varying Familiarity Sustainable Bites: Can Health Goal Framing and Perceived Sustainability Reduce the Impact of Food Neophobia on the Intention to Purchase Insect-Based Products? Short Communication: Influence of Serving Temperature on the Retronasal Thresholds of Two Kokumi Peptides: γ-Glu-Phe and γ-Glu-Val-Gly
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1