Investigating the Olfactory Impact of Monoterpenic Compounds on Fruity Aroma Perception in Model Red Wine Solutions

This study investigated the impact of monoterpenic compounds on red wine fruity aroma perception in different matrices and at different concentrations typically found in red wines. Fruity aromatic reconstitutions (FAR) containing sixteen esters that represent the fruity pool of red wine and eight monoterpenic compounds at low, medium, and high concentrations were prepared in dilute alcohol solution (FAR-DAS) and in dearomatized red wine (FAR-DRW). Sensory analysis applied to the olfactory detection threshold of the fruity pool revealed that α-terpineol, at the subthreshold level, and 1,8-cineole, at the suprathreshold level, significantly boosted the olfactory detection threshold of the fruity pool. The results of sensory profiles showed that the presence of a mixture of monoterpenic compounds at a medium concentration in FAR-DAS and in FAR-DRW induced changes in fruity perception. Their addition increased the intensity of black-berry fruit descriptors, such as fresh and jammy blueberry and blackcurrant fruit notes. Moreover, the presence of α-terpineol (130 μg/L), 1,8-cineole (4 μg/L), and linalool (38 μg/L), respectively, increased the fresh raspberry, fresh and jammy blueberry, and jammy blackcurrant notes in FAR-DAS. Across all matrices, the presence of monoterpenic compounds at medium levels consistently amplified black-berry fruit notes. This research provides insights into the impact of monoterpenic compounds on red wine fruity aroma, shedding light on specific enhancing effects of certain monoterpenic compounds via perceptual interactions at various concentrations and in different matrices.