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Annu Rev Food Sci Technol

Title:		Wine matrix compounds affect perception of wine aromas
Author(s):		Villamor RR; Ross CF;
Address:		"School of Food Science, Washington State University, Pullman, WA, USA. rvillamor@wsu.edu"
Journal Title:		Annu Rev Food Sci Technol
Year:		2013
Volume:		4
Issue:
Page Number:		1 - 20
DOI:		10.1146/annurev-food-030212-182707
ISSN/ISBN:		1941-1413 (Print) 1941-1421 (Linking)
Abstract:		"Wine is a complex alcoholic beverage. The wine matrix or the components that are present in the wine play an important role in the perceived aroma and flavor of the wine. The wine matrix is composed of two fractions, the nonvolatile fraction, which includes ethanol (in liquid phase), polyphenolic compounds, proteins, and carbohydrates, and the volatile fraction, which incorporates flavor and aroma compounds. Interactions among these compounds may arise through various mechanisms, thus affecting the sensory and chemical properties of the wine. The main focus of this review is to highlight recent research on wine component interactions and their effects on perceived aroma in the wine. An overview of the wine impact odorants and their determination using sensory and chemical methods is also provided in this paper"
Keywords:		Ethanol/analysis Odorants/*analysis Olfactory Perception/*physiology Phenols Polysaccharides/analysis Taste/*physiology Volatile Organic Compounds/analysis Wine/*analysis;
Notes:		"MedlineVillamor, Remedios R Ross, Carolyn F eng Review 2013/03/08 Annu Rev Food Sci Technol. 2013; 4:1-20. doi: 10.1146/annurev-food-030212-182707"