期刊
APPLIED SCIENCES-BASEL
卷 11, 期 3, 页码 -出版社
MDPI
DOI: 10.3390/app11031157
关键词
wine matrix; volatile organic compounds; polyphenols; interactions; volatility; hydrophobicity; orthonasal; retronasal; saliva; perception
Wine polyphenols and volatile organic compounds play significant roles in defining the complexity and quality of red wines, particularly in terms of astringency and aroma. However, the interactions between the two have not been extensively studied. This article reviews the effects of polyphenols on the release and perception of wine aromas, highlighting the potential impact of saliva on these interactions.
Wine polyphenols (PPhs) and volatile organic compounds (VOCs) are responsible for two of the main sensory characteristics in defining the complexity and quality of red wines: astringency and aroma. Wine VOCs' volatility and solubility are strongly influenced by the matrix composition, including the interactions with PPhs. To date, these interactions have not been deeply studied, although the topic is of great interest in oenology. This article reviews the available knowledge on the main physicochemical and sensory effects of polyphenols on the release and perception of wine aromas in orthonasal and retronasal conditions. It describes the molecular insights and the phenomena that can modify VOCs behavior, according to the different chemical classes. It introduces the possible impact of saliva on aroma release and perception through the modulation of polyphenols-aroma compounds interactions. Limitations and possible gaps to overcome are presented together with updated approaches used to investigate those interactions and their effects, as well as future perspectives on the subject.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据