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.

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

SUBMITTER: Wang S 

PROVIDER: S-EPMC9040039 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature