Effects of the Nonvolatile Matrix on the Aroma Perception of Wine

Abstract

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.

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

“…The origins of wine aroma and bouquet (here referred to collectively as aroma) have been of major interest over the last century, with advances made through the development and use of modern analytical techniques coupled to hybrid analytical/sensory methods (Guth 1997b, López et al 1999, Francis and Newton 2005, Polášková et al 2008, Ebeler and Thorngate 2009) and through multivariate statistical comparisons with descriptive sensory analysis (Noble and Ebeler 2002, Lee and Noble 2003, 2006, Escudero et al 2007, Sáenz-Navajas et al 2010. The combination of analytical and sensory methodologies has been particularly important in resolving effects of interactions of aroma compounds with the nonvolatile matrix (Pineau et al 2007, Robinson et al 2009, Sáenz-Navajas et al 2010) as well as with other volatile compounds (Atanasova et al 2005, Escudero et al 2007, Pineau et al 2009).…”

“…The combination of analytical and sensory methodologies has been particularly important in resolving effects of interactions of aroma compounds with the nonvolatile matrix (Pineau et al 2007, Robinson et al 2009, Sáenz-Navajas et al 2010) as well as with other volatile compounds (Atanasova et al 2005, Escudero et al 2007, Pineau et al 2009). These interactions may result in variations in the sensory character of the mixture due to perceptual enhancement and suppression effects as well as to physicochemical effects on volatility and release of the aroma compounds.…”

Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine

“…Notably, the mentioned studies were conducted in aqueous "model wine" solutions or in a base wine with additional wine-derived compounds. All authors have stressed the need to imitate the real context, but none of the studies were assessed with authentic wine samples, except the recent work by Sáenz-Navajas et al (2010), who studied the effect of the non-volatile matrix on the aroma perception of white and red wines by combining different volatile and non-volatile extracts. SPME has become a popular method for selectively extracting and concentrating analytes without the use of solvents (Pawliszyn, 1999); the fibres being available in different coating combinations enlarges the field of possible applications (Dietz et al, 2006).…”

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

“…This can be attributed to the fact that GC-O analysis essentially evaluates the aroma of the compounds individually and separate from the sample matrix. GC-O does not take into account the interaction effects that occur when aroma compound interact with the nonvolatile matrix (Pineau et al 2007, Robinson et al 2009, Sáenz-Navajas et al 2010, 2012 and with other volatile compounds (Atanasova et al 2005b, Escudero et al 2007, Pineau et al 2009). As discussed later, these interactions may result in variations in the sensory character of the mixture due to enhancement and suppression effects.…”