1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling Wine

Details zur Publikation
Autorenliste: Tarasov A., Giuliani N., Dobrydnev A., Schuessler C., Volovenko Y., Rauhut D., Jung R.
Jahr der Veröffentlichung: 2020
Quelle: Foods
Bandnummer: 9
Heftnummer: 5
Verlag: MDPI
ISSN: 2304-8158
DOI: 10.3390/foods9050606
Sprachen: Englisch
Peer reviewed


1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is an aroma compound responsible for the kerosene/petrol notes in Riesling wines. In the current article, three sensory thresholds for TDN were determined in young Riesling wine: detection threshold (about 4 µg/L), recognition threshold (10–12 µg/L), and rejection threshold (71–82 µg/L). It was demonstrated that an elevated content of free SO2 in wine may have a certain masking effect on the TDN aroma perception. In addition, the influence of wine serving temperature on the recognition of kerosene/petrol notes was studied. It was found, that a lower wine serving temperature (about 11 °C) facilitated identification of the TDN aroma compared to the same wine samples at room temperature.