{
  "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.",
  "abstract_shown": true,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 9,
  "authors": [
    {
      "name": "Laura Brian"
    },
    {
      "name": "Anthony Santacreu"
    },
    {
      "name": "Come de Tournadre"
    },
    {
      "name": "Michel Malcor de Pierrefeu"
    },
    {
      "name": "Jeanne Laronche"
    },
    {
      "name": "Jean-Stéphane Condoret"
    },
    {
      "name": "Audrey Devatine"
    },
    {
      "name": "Séverine Camy"
    },
    {
      "name": "Olivier Geffroy"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/0jqcbs1mea54p.bib",
  "cited_by": 0,
  "doi": "10.1016/j.crfs.2026.101563",
  "fulltext_url": null,
  "id": "0jqcbs1mea54p",
  "issns": [
    "2665-9271"
  ],
  "landing_url": "https://hal.science/hal-05767948v1",
  "language": "en",
  "licence": "CC-BY-NC-ND",
  "licence_label": "CC BY-NC-ND",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "hal",
      "0.chim"
    ],
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      "hal",
      "0.sdv"
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      "openalex",
      "1106|Fermentation and Sensory Analysis"
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  "openalex": "W7212396172",
  "pdf_url": "https://www.sciencedirect.com/science/article/pii/S2665927126002637/pdf",
  "pmcid": null,
  "pmid": null,
  "published": "2026-09-28",
  "publisher": "Amsterdam: Elsevier B.V.",
  "ris": "https://research.draconitic.com/paper/0jqcbs1mea54p.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:17:42Z",
      "native_id": "hal-05767948",
      "source": "hal",
      "url": "https://hal.science/hal-05767948v1"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "hal:0.sdv",
      "subfield": "general"
    },
    {
      "field": "chemistry",
      "origin": "hal:1.chim.anal",
      "subfield": "analytical"
    },
    {
      "field": "medicine",
      "origin": "hal:1.sdv.aen",
      "subfield": "nutrition"
    }
  ],
  "title": "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",
  "title_text": "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",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:17:42Z",
  "url": "https://research.draconitic.com/paper/0jqcbs1mea54p",
  "venue": "Current Research in Food Science",
  "versions": []
}