4.6 Review

Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Physiological and oral parameters contribute prediction of retronasal aroma release in an elderly cohort

Carolina Munoz-Gonzalez et al.

Summary: This study characterized the health and oral physiology of a cohort of French elderly individuals, as well as their retronasal aroma release of five aroma compounds. The results showed large variability in both physiological and aroma release parameters across participants. Multivariate analyses revealed a relationship between salivary antioxidant capacity and aroma release, explaining up to 46% of the observed variability.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation - Part I: Phenolic acids

Xing-jie Wang et al.

Summary: This study found that phenolic acids inhibit the hydrolysis of TGs and volatilization of free terpenes during fermentation, affecting the aroma perception of wine. Quantum mechanical calculations revealed that phenolic acids can spontaneously bind to linalool and its glycoside, controlling the release of wine aromas effectively.

FOOD CHEMISTRY (2021)

Review Biochemistry & Molecular Biology

Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste

Susana Soares et al.

MOLECULES (2020)

Article Food Science & Technology

Oral persistence of esters is affected by wine matrix composition

Carolina Munoz-Gonzalez et al.

FOOD RESEARCH INTERNATIONAL (2020)

Review Food Science & Technology

Musty and Moldy Taint in Wines: A Review

Maria Carla Cravero

BEVERAGES (2020)

Review Food Science & Technology

Grape and wine polymeric polyphenols: Their importance in enology

Lingxi Li et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

Article Chemistry, Applied

Aroma release in the oral cavity after wine intake is influenced by wine matrix composition

Adelaida Esteban-Fernandez et al.

FOOD CHEMISTRY (2018)

Article Agriculture, Multidisciplinary

Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols

Susana Soares et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Review Food Science & Technology

Sensorial properties of red wine polyphenols: Astringency and bitterness

Susana Soares et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Review Chemistry, Applied

The role of saliva in aroma release and perception

Sarah Ployon et al.

FOOD CHEMISTRY (2017)

Review Food Science & Technology

Mouthfeel perception of wine: Oral physiology, components and instrumental characterization

Laura Laguna et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Review Food Science & Technology

Food-saliva interactions: Mechanisms and implications

Ana Carolina Mosca et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Article Food Science & Technology

Effects of Ethanol on Flavor Perception in Alcoholic Beverages

Chelsea M. Ickes et al.

CHEMOSENSORY PERCEPTION (2017)

Article Agriculture, Multidisciplinary

Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations

Inaki Etaio et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)

Article Food Science & Technology

Understanding quality judgements of red wines by experts: Effect of evaluation condition

Maria-Pilar Saenz-Navajas et al.

FOOD QUALITY AND PREFERENCE (2016)

Article Food Science & Technology

Exploring Retro-Nasal Aroma's Influence on Mouthfeel Perception of Chardonnay Wines

Anthony Sereni et al.

BEVERAGES (2016)

Article Food Science & Technology

Sip volume affects oral release of wine volatiles

Alessandro Genovese et al.

FOOD RESEARCH INTERNATIONAL (2015)

Article Biochemistry & Molecular Biology

Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine

Renata Ristic et al.

MOLECULES (2015)

Review Food Science & Technology

Wine Aroma Compounds in Grapes: A Critical Review

Carmen Gonzalez-Barreiro et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)

Editorial Material Behavioral Sciences

Astringency: A More Stringent Definition

Yue Jiang et al.

CHEMICAL SENSES (2014)

Article Food Science & Technology

Retention effect of human saliva on aroma release and respective contribution of salivary mucin and α-amylase

Sandy Pages-Helary et al.

FOOD RESEARCH INTERNATIONAL (2014)

Article Agriculture, Multidisciplinary

Impact of the Nonvolatile Wine Matrix Composition on the In Vivo Aroma Release from Wines

Carolina Munoz-Gonzalez et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Article Food Science & Technology

SENSORY EVALUATION OF IMPACT OF WINE MATRIX ON RED WINE FINISH: A PRELIMINARY STUDY

Allison K. Baker et al.

JOURNAL OF SENSORY STUDIES (2014)

Article Multidisciplinary Sciences

Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine

Paola Piombino et al.

PLOS ONE (2014)

Article Agriculture, Multidisciplinary

Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors

Susana Soares et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Review Food Science & Technology

Wine Matrix Compounds Affect Perception of Wine Aromas

Remedios R. Villamor et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4 (2013)

Article Agriculture, Multidisciplinary

Phenolic Compositions of 50 and 30 Year Sequences of Australian Red Wines: The Impact of Wine Age

Jacqui M. McRae et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Review Food Science & Technology

In-Mouth Mechanisms Leading to Flavor Release and Perception

Christian Salles et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)

Article Agriculture, Multidisciplinary

Reactivity of Human Salivary Proteins Families Toward Food Polyphenols

Susana Soares et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Food Science & Technology

Chemical input - Sensory output: Diverse modes of physiology-flavour interaction

Andrea Buettner et al.

FOOD QUALITY AND PREFERENCE (2010)

Article Agriculture, Multidisciplinary

Effects of the Nonvolatile Matrix on the Aroma Perception of Wine

Maria-Pilar Saenz-Navajas et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Food Science & Technology

Effect of polyphenols on the perception of key aroma compounds from Sauvignon Blanc wine

C. M. Lund et al.

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2009)

Article Agriculture, Multidisciplinary

Interactions between Wine Volatile Compounds and Grape and Wine Matrix Components Influence Aroma Compound Headspace Partitioning

Anthony L. Robinson et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Food Science & Technology

EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINE

M. A. R. I. A. C. R. I. S. T. I. N. A. GOLDNER et al.

JOURNAL OF SENSORY STUDIES (2009)

Review Food Science & Technology

Astringency: Mechanisms and perception

Martha R. Bajec et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)

Article Agriculture, Multidisciplinary

Impact of Forced-Aging Process on Madeira Wine Flavor

Hugo Oliveira e Silva et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Olfactory Perception of Cysteine-S-Conjugates from Fruits and Vegetables

Christian Starkenmann et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Quantitative reconstruction of the nonvolatile sensometabolome of a red wine

Jan Carlos Hufnagel et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Food Science & Technology

Impact odorants of Chardonnay dry white wine from Changli County (China)

Hua Li et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)

Article Food Science & Technology

The dimensions of wine quality

Steve Charters et al.

FOOD QUALITY AND PREFERENCE (2007)

Article Chemistry, Multidisciplinary

Colloidal dispersions of tannins in water-ethanol solutions

Drazen Zanchi et al.

LANGMUIR (2007)

Article Food Science & Technology

Sensory descriptive analysis of Uruguayan Tannat wine:: Correlation to quality assessment

P Varela et al.

JOURNAL OF SENSORY STUDIES (2006)

Review Biotechnology & Applied Microbiology

Flavour retention and release from protein solutions

E Guichard

BIOTECHNOLOGY ADVANCES (2006)

Review Biochemistry & Molecular Biology

Origin, structure, and biological activities of peroxidases in human saliva

R Ihalin et al.

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2006)

Article Food Science & Technology

Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release

Manuel Pinelo et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)

Article Agriculture, Multidisciplinary

Investigation of potent odorants and afterodor development in two Chardonnay wines using the buccal odor screening system (BOSS)

A Buettner

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Chemistry, Applied

Changes in phenolic compounds and colour parameters of red wine aged with oak chips and in oak barrels

MD Sanza et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2004)

Article Food Science & Technology

Measuring perceptions of quality in food products: the case of red wine

AJV Jover et al.

FOOD QUALITY AND PREFERENCE (2004)

Article Agriculture, Multidisciplinary

Influence of human salivary enzymes on odorant concentration changes occurring in vivo. 1. Esters and thiols

A Buettner

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Agriculture, Multidisciplinary

Polyphenol/peptide binding and precipitation

AJ Charlton et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Agriculture, Multidisciplinary

Effect of salivary components on volatile partitioning from solutions

EN Friel et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Article Chemistry, Applied

Influence of mastication and saliva on aroma release in a model mouth system

SM van Ruth et al.

FOOD CHEMISTRY (2000)

Article Agriculture, Multidisciplinary

Persistence of volatile compounds in the breath after their consumption in aqueous solutions

R Linforth et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)

Article Biochemistry & Molecular Biology

Inhibition of β-glucosidase and esterase by tannins from Betula, Salix, and Pinus species

MR Juntheikki et al.

JOURNAL OF CHEMICAL ECOLOGY (2000)

Article Agriculture, Multidisciplinary

Study of interactions between food phenolics and aromatic flavors using one- and two-dimensional 1H NMR spectroscopy

DM Jung et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)