Effects of the nonvolatile matrix on the aroma perception of wine

Autor: María-Pilar Sáenz-Navajas, Laura Culleré, Purificación Fernández-Zurbano, Vicente Ferreira, Eva Campo, Dominique Valentin
Přispěvatelé: Instituto de Ciencias de la Vid y el Vino (ICVV), Universidad de La Rioja (UR)-Consejo Superior de Investigaciones Científicas [Spain] (CSIC), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Aragón Institute of Engineering Research [Zaragoza] (I3A), University of Zaragoza - Universidad de Zaragoza [Zaragoza], Instituto de Estudios Riojanos, Gobierno de La Rioja, Ministerio de Educación y Ciencia (España), European Commission, Universidad de La Rioja, Universidad de La Rioja (UR), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Instituto de Ciencias de la Vid y el Vino ( ICVV ), Universidad de La Rioja ( UR ), Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS ), Aragón Institute of Engineering Research [Zaragoza] ( I3A ), Universidad de Zaragoza, Ferreira, Vicente
Jazyk: angličtina
Rok vydání: 2010
Předmět:
0106 biological sciences
[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition
MESH : Solid Phase Extraction
Wine
MESH: Solid Phase Extraction
01 natural sciences
Mass Spectrometry
Matrix (mathematics)
Odor
Food science
Chromatography
Gas
Solid Phase Extraction
Volatilization
biology
Chemistry
MESH : Volatilization
digestive
oral
and skin physiology
MESH: Chromatography
Gas
food and beverages
04 agricultural and veterinary sciences
Sensory analysis
MESH : Odors
040401 food science
Flavor−matrix interactions
Alimentation et Nutrition
Composition (visual arts)
General Agricultural and Biological Sciences
Chromatography
Gas
MESH : Wine
Aroma of wine
MESH : Chromatography
Gas
MESH : Mass Spectrometry
0404 agricultural biotechnology
010608 biotechnology
Food and Nutrition
Aroma
MESH: Mass Spectrometry
MESH: Odors
General Chemistry
biology.organism_classification
MESH: Wine
White Wine
Odorants
MESH: Volatilization
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Zdroj: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2010, 58 (9), pp.5574-85. ⟨10.1021/jf904377p⟩
Digital.CSIC. Repositorio Institucional del CSIC
instname
Journal of Agricultural and Food Chemistry, American Chemical Society, 2010, 58 (9), pp.5574-85. 〈10.1021/jf904377p〉
Journal of Agricultural and Food Chemistry 9 (58), 5574-85. (2010)
ISSN: 0021-8561
1520-5118
DOI: 10.1021/jf904377p⟩
Popis: María-Pilar Sáenz-Navajas...et al.
Eighteen reconstituted wine samples were prepared by mixing nonvolatile and volatile fractions obtained from six different wines, two whites and four reds, with different characteristics, in an approach that makes it possible to have the same aroma composition in different nonvolatile matrices and vice versa. The aroma elicited by those reconstituted samples was described by a specifically trained sensory panel. Additional gas chromatography−olfactometric and gas chromatography−mass spectrometric studies were carried out to measure differences in aroma release. Results have shown that the nonvolatile matrix of wine exerts a powerful effect on the perception of aroma, strong enough even to make a white wine aroma to smell as a red wine (increasing red, black, and dry fruit notes in detriment of white, yellow, citrus, and tropical) and vice versa and also to create differences in the aroma of reds. It has also been confirmed that the wine nonvolatile matrix exerts a powerful influence on the release of odorants. In particular, headspaces above a white wine matrix are richer in fruity esters and volatile fatty acids. Red wine nonvolatile matrices seem also to retain strongly 3-mercaptohexyl acetate, hence reducing its sensory impact. Comparison of red wine nonvolatile matrices reveals that differences in the retention power of the matrix can affect differentially the pattern of release of linear and branched esters and also of acids.
We thank the Instituto de Estudios Riojano and Consejería de Educación, Cultura y Deportes del Gobierno de La Rioja (FOMENTA 2008/07 project), MEC/FEDER (AGL2007-65139 project), for their financial support. M.-P.S.-N. thanks the University of La Rioja for her FPI grant.
Databáze: OpenAIRE
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