Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine
Shengnan Wang, Qianting Zhang, Pengtao Zhao, Zeqiang Ma, Junxiang Zhang, Wen Ma +1 more
Food Chemistry X
Abstract
In this study, the volatility of three typical wine aromas in model wine was investigated by HS-SPME-GC-MS, NMR, and sensory evaluation as influenced by different concentrations and structural properties of phenolics. Results showed that three phenolic fractions (phenolic acids, monomeric/oligomeric and polymeric procyanidins) exhibited different matrix effects on floral, fruity, and aged aromas perception. Physico-chemical and sensory analyses together indicated that all fractions reduced the perceived intensity of fruity and aged aroma attributes, and displayed stronger retention effects on fruity aromas at higher mDP and concentrations. Monomeric/oligomeric and polymeric procyanidins promoted highly hydrophobic floral aromas release, whereas inhibiting the volatility of low hydrophobic fruity aromas. NMR confirmed that the reduction in the volatility of rose oxide, ethyl butanoate and whiskey lactone was attributed to interactions with epicatechin. This study aims to provide new thoughts and theoretical support for wine aroma regulation during winemaking by reconstructing the phenolic composition in wine.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
Monomeric/oligomeric and polymeric procyanidins promote release of highly hydrophobic floral aromas
“Monomeric/oligomeric and polymeric procyanidins promoted highly hydrophobic floral aromas release”
Phenolic acids reduce perceived intensity of fruity and aged aroma attributes
“all fractions reduced the perceived intensity of fruity and aged aroma attributes”
Monomeric/oligomeric and polymeric procyanidins inhibit volatility of low hydrophobic fruity aromas
“inhibiting the volatility of low hydrophobic fruity aromas”