Work

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

Year: 2026

Type: article

Abstract: The effect of ethanol on odor detection thresholds (ODTs) in fully and partially dealcoholized (NoLo) wines remains largely unexplored. This study used a combined sensory and thermodynamic approach in simplified static hydroalcoholic wine model systems at 0, 6, and 12 % v/v ethanol with three aroma compounds. Orthonasal ODTs were measured using a 3-AFC ascending method. NRTL-based thermodynamic modeling was used to derive a volatility enhancement factor (VEF), defined as the volatility ratio between ethanol levels, and to estimate headspace concentrations at ODT. ODTs were significantly increased at 6 and 12 % v/v for all compounds, with no difference between these levels. Relative to 0 % v/v, ODT fold increases ranged from 5.7-6.1 for rotundone, 4.2-5.9 for isoamyl acetate, and 9.8-10.8 for 2-phenylethanol. VEFs were compound-dependent, being highest for rotundone (VEF 12→0 = 86.7), intermediate for isoamyl acetate (5.4), and lowest for 2-phenylethanol (3.4). ODT increases were mainly thermodynamically driven for rotundone, whereas perceptual and ethanol masking effects likely dominated for 2-phenylethanol, with isoamyl acetate intermediate. These results indicate that key aroma compounds remain perceptually relevant in NoLo wines despite substantial volatile losses. More broadly, this approach provides a framework for studying aroma behavior in static hydroalcoholic systems.

Source: Current Research in Food Science

DOI: 10.1016/j.crfs.2026.101563