Enhancing fruity notes in model red wine solutions with varietal aroma compounds: A sensory approach focused on β-damascenone and β-ionone

ABSTRACT C 13 -norisoprenoids and monoterpenic compounds are key varietal aroma compounds that contribute to the complexity of wine aroma. This study aimed to evaluate the olfactory impact of three C 13 -norisoprenoids, α-ionone, β-ionone, and β-damascenone, used individually, in combination, and in mixtures with eight monoterpenic compounds, on the qualitative perception of fruity notes in red wine model solutions. Simplified matrices, such as dilute alcohol solution (FAR-DAS) and dearomatized red wine (FAR-DRW), were employed to isolate their sensory effects. Fruity aromatic reconstitutions (FARs) were created by blending sixteen esters with C 13 -norisoprenoids at realistic low, medium, and high concentration levels found in red wines. Sensory analysis revealed that β-damascenone and β-ionone significantly enhanced overall fruity aroma intensity. These compounds also modulated specific fruity descriptors: in FAR-DAS, they intensified fresh and jammy strawberry and raspberry notes, while in FAR-DRW, they increased the intensity of raspberry, blueberry, blackberry, and blackcurrant notes. Moreover, combining C 13 -norisoprenoids with monoterpenic compounds and esters further amplified the perception of fresh and jammy dark berry notes, highlighting their additive effects. This study provides insights into perceptual interactions between varietal aroma compounds and esters, offering a strategy to modulate fruity aromatic profiles based on red wine model solutions.