| Title: | "Influence of tannins, human saliva, and the interaction between them on volatility of aroma compounds in a model wine" |
| Author(s): | Lyu J; Chen S; Xu Y; Li J; Nie Y; Tang K; |
| Address: | "Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, P.R. China. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China. Center of Science and Technology, ChangYu Group Company Ltd., Yantai, Shandong, P.R. China" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "During wine drinking, aroma release is mainly impacted by wine matrix compositions and oral physiological parameters. Notably, tannins in wine could interact with saliva protein to form aggregates which might also affect the volatility of volatiles. To explore tannins, saliva, and the interaction between them on the volatility of volatiles, the volatility of 16 aroma compounds in the model wine mixed with the commercial tannin extracts, human saliva, or both respectively, was evaluated in vitro static condition by using HS-SPME-GC/MS. The volatility of aroma compounds with high hydrophobicity or benzene ring appeared to decrease more when increasing the tannin levels. Specifically, the volatility of ethyl octanoate, beta-ionone, and guaiacol was decreased more than 20% by adding 2 g/L tannin extract. The addition of human saliva could significantly inhibit volatility of most aroma compounds in the model wine. Furthermore, the volatility of most aroma compounds in the mixture of tannins and human saliva was significantly lower than the control or the sample which were added with tannins or human saliva individually. The volatility of some aroma compounds in the mixture of the tannin and saliva was only around 50% or less, relative to the control. Two-way ANOVA analysis showed that there was a synergistic effect between tannin and saliva on decreasing the volatility of most aroma compounds (p < 0.05). Overall, understanding the effect of key factors such as tannins and saliva on volatility of volatiles could help to understand the sophisticated retronasal perceptions during wine tasting. PRACTICAL APPLICATION: The outputs of this research will be helpful in understanding the impact of tannins on retronasal aroma release during wine tasting. It might promote the control of tannins in the viticulture and brewing process to improve the retronasal perception of wine aroma" |
| Keywords: | Humans Odorants/analysis *Saliva/chemistry *Tannins/chemistry *Volatile Organic Compounds/chemistry *Volatilization *Wine/analysis human saliva interaction effect model wine tannin extracts volatility; |
| Notes: | "MedlineLyu, Jiaheng Chen, Shuang Xu, Yan Li, Jiming Nie, Yao Tang, Ke eng KYCX18_1800/Postgraduate Research & Practice Innovation Program of Jiangsu Provence/ 31501470/National Natural Science Foundation of China/ LITE2018-012/National First-class Discipline Program of Light Industry Technology and Engineering/ 2021/09/15 J Food Sci. 2021 Oct; 86(10):4466-4478. doi: 10.1111/1750-3841.15895. Epub 2021 Sep 14" |
