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Food Chem X

Title:		"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"
Author(s):		Wang S; Zhang Q; Zhao P; Ma Z; Zhang J; Ma W; Wang X;
Address:		"College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi 710119, PR China. Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Shaanxi Normal University, Shaanxi 710119, PR China. State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, PR China. School of Food and Wine, Ningxia University, Yinchuan 750021, PR China"
Journal Title:		Food Chem X
Year:		2022
Volume:		20220308
Issue:
Page Number:		100281 -
DOI:		10.1016/j.fochx.2022.100281
ISSN/ISBN:		2590-1575 (Electronic) 2590-1575 (Linking)
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 fruity aromas. NMR confirmed that the reduction in the volatility of rose oxide, ethyl butanoate and whiskey lactone was attributed to interactions with epicatechin. This study aims to provide new thoughts and theoretical support for wine aroma regulation during winemaking by reconstructing the phenolic composition in wine"
Keywords:		Matrix effect Model wine Phenolic fractions Volatility Wine aroma;
Notes:		"PubMed-not-MEDLINEWang, Shengnan Zhang, Qianting Zhao, Pengtao Ma, Zeqiang Zhang, Junxiang Ma, Wen Wang, Xiaoyu eng Netherlands 2022/05/03 Food Chem X. 2022 Mar 8; 13:100281. doi: 10.1016/j.fochx.2022.100281. eCollection 2022 Mar 30"