Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution

Abstract

Aim: The goal of this study was to evaluate the impact of dimethyl sulfide (DMS) on the fruity aroma of a complex mixture containing 12 red wine esters. Methods and results: Aromatic reconstitutions were prepared using pure commercial esters and acetates at the average concentrations found in red wines, as well as several concentrations of DMS. The olfactory thresholds of DMS in such matrices were: 1.74 μg/L in dilute alcohol solution, 2.80 μg/L in fruity aromatic reconstitution (12 esters) in dilute alcohol solution, and 3.67 jug/L in fruity aromatic reconstitution in dearomatized red wine. The « olfactory threshold » of the fruity pool, consisting of the 12 esters, was calculated in two different matrices: dilute alcohol solution and dilute alcohol solution supplemented with 5 μg/L DMS. The presence of DMS in the mixture led to significantly decreased of the « olfactory threshold » of the fruity pool, highlighting its effect in increasing overall aroma intensity. Sensory profiles were then evaluated to investigate the qualitative impact of DMS on fruity aroma perception. Conclusions: These results confirmed the sensory importance of DMS, suggesting that it was an active contributor to the black-berry fruit nuances in the fruity matrix studied. This compound participated, both quantitatively and qualitatively, in modulating black-berry fruit aroma and, more specifically, in enhancing blackcurrant aroma. Significance and impact of the study: Studies investigating fruity aromas in red wines over the past decade have discussed the implication of DMS in fruity aroma expression. Although DMS does not present fruity aromas, this study clearly shows its indirect impact on fruity aroma expression, via particular perceptive interactions, in fruity model mixture.