ReviewFoods (Basel, Switzerland)2021
A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Impact of climate-induced compositional shifts of ethanol and acidity on aroma release and perception in red wine: a case study on γ-nonalactone and massoia lactone.Journal of the science of food and agriculture · 2026Article
- Yamasachi Wine: Characterization of Aroma Compounds and Its Masking Effect Against Phenolic Off-Flavor.Foods (Basel, Switzerland) · 2026Article
- Construction of a Comprehensive Contribution Ranking Model for Baijiu Aroma Compounds Based on Multi-Source Molecular Feature Fusion and Validation by Aroma Recombination.Foods (Basel, Switzerland) · 2026Article
- Stage-Associated Physicochemical and Chemical Profiles of a Single Production Run ofFoods (Basel, Switzerland) · 2026Article
- Comparative Analysis of Volatile Fingerprints and Aroma-Active Compounds in Green and Red Sichuan Pepper Essential Oils Using GC-IMS and GC-O-MS.Molecules (Basel, Switzerland) · 2026Article
- Maceration in White Winemaking: Enhancing Phenolics, Volatile Aromas and Sensory Characteristics of Chardonnay and Italian Riesling Wines.Molecules (Basel, Switzerland) · 2026Article
- Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines.Journal of the science of food and agriculture · 2026Article
- Effects of Rootstock and Exogenous Plant Growth Regulators on Volatile Aroma Profiles and Terpenoid-Mediated Defense in Table Grape Fruit.Life (Basel, Switzerland) · 2026Article
- Characterization of Retronasal Aroma Differences in High- and Low-Alcohol Jiangxiangxing Baijiu Using Temporal Sensory Evaluation, Retronasal Olfactory Thresholds, and Dose-over-Threshold Analysis.Foods (Basel, Switzerland) · 2026Article
- Impact of ethanol on odor detection thresholds relevant to No- and Low-Alcohol (NoLo) wines: a combined sensory and computational approach in simplified static hydroalcoholic model wine.Current research in food science · 2026Article
- Beyond Sight: The Influence of Opaque Glasses on Wine Sensory Perception.Foods (Basel, Switzerland) · 2025Article
- Aromatic Characterisation ofBiomolecules · 2024Article
- Diversity of flavour characteristics of table grapes and their contributing volatile compounds analysed by the solvent-assisted flavour evaporation method.Horticulture research · 2024Article
- Comparative characterization and contribution of key aroma compounds in the typical base liquor ofFood chemistry: X · 2023Article
- Optimization and Validation of a Method to Determine Enolones and Vanillin Derivatives in Wines-Occurrence in Spanish Red Wines and Mistelles.Molecules (Basel, Switzerland) · 2023Article
- Revealing the sensory impact of different levels and combinations of esters and volatile thiols in Chardonnay wines.Heliyon · 2023Article
- New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces.Frontiers in nutrition · 2023Article
- Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties.Microbial biotechnology · 2022Article
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3 authors.
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Abstract
Although perceptual interactions are usually mentioned and blamed for the difficulties in understanding the relationship between odorant composition and aromatic sensory properties, they are poorly defined and categorised. Furthermore, old classifications refer mainly to effects on the odour intensity of the mixture of dissimilar non-blending odours and do not consider odour blending, which is one of the most relevant and influential perceptual interactions. Beginning with the results from classical studies about odour interaction, a new and simple systematic is proposed in which odour interactions are classified into four categories: competitive, cooperative, destructive and creative. The first categories are most frequent and display a mild level of interaction, being characterised mostly by analytical processing. The last two are less frequent and activate (or deactivate) configurational processes of object recognition with deep effects on the quality and intensity of the perception. These interactions can be systematically applied to interpret the formation of sensory descriptors from the odorant composition, suggesting that qualitatively the system works. However, there is a lack of quantitative data to work with odour intensities reliably, and a pressing need to systematise the effects of creative interactions.
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