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J Agric Food Chem

Title:		Impact of the nonvolatile wine matrix composition on the in vivo aroma release from wines
Author(s):		Munoz-Gonzalez C; Martin-Alvarez PJ; Moreno-Arribas MV; Pozo-Bayon MA;
Address:		"Instituto de Investigacion en Ciencias de la Alimentacion (CIAL) (CSIC-UAM) C/Nicolas Cabrera 9, 28049 Madrid, Spain"
Journal Title:		J Agric Food Chem
Year:		2014
Volume:		20131217
Issue:		1
Page Number:		66 - 73
DOI:		10.1021/jf405550y
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"The impact of the nonvolatile wine matrix composition on the retronasal aroma release of four volatile compounds added to different types of wines has been evaluated. For this purpose, a tailor-made retronasal aroma trapping device (RATD) was used to entrap the exhaled breath of six panelists previously trained in a specific consumption procedure. Five wines of different composition (white wine, sparkling white wine, young red wine, aged red wine, and a sweet wine) were evaluated. Prior to the evaluation, with the exception of the sweet wine, the wines were adjusted to the same ethanol content and aromatized with a mixture of four target volatile compounds. Aroma release data were submitted to multivariate statistical analysis in order to relate wine chemical composition and aroma release during wine drinking. Results showed interindividual differences and a clustering of panelists among lower and higher aroma releasers, which was in agreement to the differences in their breathing capacity. A significant influence of the matrix composition in the low aroma releasers group during wine consumption was observed. The consumption of red wines provoked a significantly higher aroma release than the consumption of white and sweet wines. From the chemical composition determined in the wine samples (pH, total acidity, total polyphenols, neutral polysaccharides, residual sugar, and nitrogenous compounds), the amount of total polyphenols was better correlated with the observed effect"
Keywords:		Acids/chemistry Carbohydrates/chemistry Humans Odorants/*analysis Polyphenols/chemistry Taste Volatile Organic Compounds/chemistry Wine/*analysis in vivo aroma release nonvolatile wine matrix retronasal aroma wine wine drinking;
Notes:		"MedlineMunoz-Gonzalez, Carolina Martin-Alvarez, Pedro J Moreno-Arribas, M Victoria Pozo-Bayon, M Angeles eng Research Support, Non-U.S. Gov't 2013/12/18 J Agric Food Chem. 2014 Jan 8; 62(1):66-73. doi: 10.1021/jf405550y. Epub 2013 Dec 17"