Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case

ABSTRACT With growing consumer demand for sustainable products, substitutes for ethanol alcohol have emerged in food and fragrance industries, aligning with eco‐friendly practices. Wheat and beet alcohols, while sustainable, showed chemical and sensory limitations for fragrances. This study aimed to evaluate grape alcohol as a sustainable alternative by assessing its olfactive properties compared to conventional alcohols. Sensory methodologies, including term generation, RATA, and temporal tests, were employed. Results analyzed via three‐way ANOVA and Kruskal‐Wallis tests revealed grape alcohol's “fruity,” “aquatic,” and “yeast” notes, resembling beet alcohol but with a fruitier, aquatic profile. Scent kinetics showed consistent profiles over time, with no significant differences between beet and wheat alcohols at 0 min ( p = 0.781), 4 h ( p = 0.949), and marginal significance at 19 h ( p = 0.188). For vanillin, no significant differences emerged between grape and wheat alcohol ( p = 0.738, 0.849, 0.461) or grape and beet alcohol.