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, Pauline Chalut, Antoine Piccirilli, 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}
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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.
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.
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