Aroma release of a model wine solution as influenced by the presence of non-volatile components. Effect of commercial tannin extracts, polysaccharides and artificial saliva

Understanding the Role of Saliva in Aroma Release from Wine by Using Static and Dynamic Headspace Conditions

“…Although static headspace conditions do not mimic the dynamic conditions during drinking or eating, this technique has been largely used to study aroma interactions with food matrix components to determine their effect on aroma release. 23,39,47,57 Even so, different authors have shown that this is a reliable approach to investigate partitioning in more controlled and simple conditions, which allows us to envisage this subtle phenomena with importance on aroma release that otherwise might be underestimated by using dynamic HS methods. 23,41 In this work, the aroma release behavior of a mixture of 45 volatile compounds characteristic of the wine aroma profile and with very different physicochemical characteristics (Table 1) was evaluated in the presence and absence of human and artificial saliva by using a previously validated static HS-SPME approach (see Table 1 in Supporting Information).…”

Effects of ethanol, tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine

“…The authors found that addition of tannin (0-5 g/L) resulted in increased volatility of limonene and a slight increase in benzaldehyde volatility but had no effect on isoamyl acetate and ethylhexanoate. However, in a recent study, the addition of increasing concentrations of natural tannin extract (1-10 g/L) from grape skin in model wine (with 0.3 g tartaric acid in 10% v/v ethanol/water mixture) increased the volatility of the ester isoamyl acetate and other hydrophilic compounds, including 2-methyl-1-butanol, diethyl succinate, and phenylethyl alcohol (Mitropoulou, Hatzidimitriou, & Paraskevopoulou, 2011). Lund, Nicolau, Gardner, and Kilmartin (2009) conducted sensory difference tests (R-index methodology) to evaluate the effect of polyphenols on the perception of key odorants found in New Zealand Sauvignon Blanc wines.…”

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

“…The accuracy of the SPME-GC-MS method is affected by matrix effect, which is mainly due to compounds in the sample matrix, such as sugars, organic acids, amino acids, phenolic compounds, proteins, and inorganic ions (Mitropoulou et al 2011). Some researchers have found an effective solution, namely matrix-matched calibration curve, to minimize matrix effect in wine volatile determination (Antalick et al 2010;Burin et al 2013).…”