Effects of the non-volatile matrix on the aroma perception of wine

  1. Sáenz-Navajas, M.-P. 134
  2. Campo, E. 3
  3. Culleré, L. 2
  4. Fernández-Zurbano, P. 14
  5. Valentin, D. 3
  6. Ferreira, V. 2
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 Universidad de Zaragoza
    info

    Universidad de Zaragoza

    Zaragoza, España

    ROR https://ror.org/012a91z28

  3. 3 Centre des Sciences du Goût et de l'Alimentation
    info

    Centre des Sciences du Goût et de l'Alimentation

    Dijon, Francia

    ROR https://ror.org/05s1rff82

  4. 4 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Año de publicación: 2010

Volumen: 58

Número: 9

Páginas: 5574-5585

Tipo: Artículo

DOI: 10.1021/JF904377P SCOPUS: 2-s2.0-77952197520 WoS: WOS:000277237500052 GOOGLE SCHOLAR

Otras publicaciones en: Journal of Agricultural and Food Chemistry

Resumen

Eighteen reconstituted wine samples were prepared by mixing nonvolatile and volatile fractions obtained from six different wines, two whites and four reds, with different characteristics, in an approach that makes it possible to have the same aroma composition in different nonvolatile matrices and vice versa. The aroma elicited by those reconstituted samples was described by a specifically trained sensory panel. Additional gas chromatography-olfactometric and gas chromatography-mass spectrometric studies were carried out to measure differences in aroma release. Results have shown that the nonvolatile matrix of wine exerts a powerful effect on the perception of aroma, strong enough even to make a white wine aroma to smell as a red wine (increasing red, black, and dry fruit notes in detriment of white, yellow, citrus, and tropical) and vice versa and also to create differences in the aroma of reds. It has also been confirmed that the wine nonvolatile matrix exerts a powerful influence on the release of odorants. In particular, headspaces above a white wine matrix are richer in fruity esters and volatile fatty acids. Red wine nonvolatile matrices seem also to retain strongly 3-mercaptohexyl acetate, hence reducing its sensory impact. Comparison of red wine nonvolatile matrices reveals that differences in the retention power of the matrix can affect differentially the pattern of release of linear and branched esters and also of acids. © 2010 American Chemical Society.