The implication of phenolic acid matrix effect on the volatility of ethyl acetate in alcohol-free wine model: Investigations with experimental and theoretical methods

Impact of the Chemical Composition and Structure of Yeast Mannoproteins from Pichia Strains on Wine Fruity Ester Release

“…The equilibrium constant (K a ) was an indicator of the binding strength of various compounds. 47 In this experiment, the K a between MP-PF and fruity esters was the largest followed by MP-PK and MP-SC. The K a between acetate esters (ethyl acetate (C2C2), isobutyl acetate (C2C4i), and isoamyl acetate (C2C5i)) and MPs gradually decreased with the extension of the carbon chain in the order K a (C2C2) > K a (C2C4i) > K a (C2C5i).…”

“…This study focused on determining several key thermodynamic parameters, including the equilibrium constant ( K a ), standard Gibbs free energy (Δ G °), enthalpy variation (Δ H °), and entropy variation (Δ S °). The equilibrium constant ( K a ) was an indicator of the binding strength of various compounds . In this experiment, the K a between MP-PF and fruity esters was the largest followed by MP-PK and MP-SC.…”

“…Studies showed that changes wherein ΔH°> 0 and ΔS°> 0 are primarily due to hydrophobic interactions; in changes where ΔH°> 0 and ΔS°< 0, electrostatic and hydrophobic interactions play significant roles; changes when ΔH°< 0 and ΔS°< 0 may be attributed mainly to vdW interactions and hydrogen bonding; and for changes wherein ΔH°< 0 and ΔS°> 0, electrostatic effects are suggested as more important. 47,49 From the results in Table 4, ΔH°< 0 and ΔS°< 0 or ΔS°> 0 so that van der Waals forces, hydrogen bonding, and electrostatic interactions are predominant between MPs and fruity esters. Jones-Moore et al 20 also emphasized the crucial involvement of the protein component of MPs in their interaction with volatile compounds.…”

Co-expression of metabolites and sensory attributes through weighted correlation network analysis to explore flavor-contributing factors in various Pyrus spp. Cultivars

“…The interaction mechanism between taste substances and aroma substances is intricate, and taste substances with a higher contents, which closely interact with aromas, are more likely to elicit perceptual awareness ( Zhang et al, 2022 , Winstel et al, 2020 ). In this study, flavonoids and phenolic acids were found to be the substances most closely related to different flavor characteristics of pears; these two kinds of compounds exhibited the highest contents in Nanguoli and Korla fragrant pear ( Table S2 ).…”

Effects of Caffeic Acid and Chlorogenic Acid Addition on the Chemical Constituents of Lychee Wine Fermented with Saccharomyces cerevisiae DV10

“…The influence of phenolic compounds on the volatility of esters mainly depends on the hydrophobic interaction between polyphenols and volatile substances [40]. Moreover, because different phenol structures have specific differences, the effect depends on the type and number of substituents on the benzene ring: the more the number of hydroxyl groups, the stronger the inhibition effect [41].…”