Acetaldehyde, sensory property

Storage in cellars at temperatures from 7 °C in winter to 17 °C in summer, and 60-80% relative humidity, for 6 years and 3 months. In this way, a yeast him develops on the surface of the wine that alters its sensory properties. Thus, the wine acquires a typical golden yellow colour and an acetaldehyde concentration of 600-700 mg/L (Pham et al. 1995). 

Acetaldehyde is one of the most special compounds in the biological aging process and influences the sensory properties of wines by introducing a typical pungent... 

Although probiotic cultures do not tend to markedly change the sensory properties of the products in which they are added, in many cases consumers have found the products, fermented with L. delbrueckii subsp. bulgaricus, too acidic and with a strong flavor of acetaldehyde (typical flavor of yogurt). For the production of probiotic products, it is necessary the development of probiotic cultures not able to alter the organoleptic properties, but to enhance the flavors of the foods in which they are added. 

A Sensory properties. Lactic acid bacteria also produce volatile substances, for example, diacetyl and acetaldehyde, that contribute to the typical flavour of cultured buttermilk and yoghurt. Starter cultures also possess some proteolytic and lipolytic activity, which, especially during the maturation of cheeses, contributes to their characteristic flavour. 

The taste and mouthfeel properties of three different types of tannin-like polyphenolic compounds, representative of some of the tannin-like polyphenolic compounds found in red wines, were determined using descriptive sensory analysis [50]. Ethyl-bridged fiavan-3-ols were produced by reaction of (+)-catechin with acetaldehyde under acidic conditions. Red-colored tannin-like polyphenolic compounds from wine and from wine pomace were isolated by multilayer coil countercurrent chromatography (MLCCC). Mouthfeel attributes and bitterness of the fractions dissolved in a model wine (MW) medium were rated while the fractions were held in the mouth and after expectoration. The sensory properties... 

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