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Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level

Bénédicte Lorrain, Sophie Tempere, Nerea Iturmendi, Virginie Moine, Gilles de Revel, Pierre-Louis Teissedre ; Food Chemistry, Volume 140, Issues 1–2,

 Impact of (+)-catechin and gallic acid on sensory perception and volatility of isoamyl acetate, ethyl isobutyrate, ethyl butyrate and ethyl octanoate was investigated in model solutions, by means of triangle tests, detection threshold determination and HS-GC–MS analyses.

Catechin significantly altered the sensory perception of most esters (ethyl isobutyrate, ethyl butyrate and ethyl octanoate) while gallic acid displayed no impact.

Ethyl butyrate and ethyl octanoate odour thresholds doubled or tripled in the presence of catechin, underlining a retention impact of phenolic compounds in liquid matrix.

The headspace analyses displayed a decrease only in ethyl octanoate volatility in presence of catechin, whereas no significant difference in other esters concentrations was observed.

This study indicated that phenolic compounds have a variable impact on aroma compounds’ volatility and their sensory perception.

The polarity of phenolic and volatile compounds as well as their spatial conformation also appeared to influence the interaction strength

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Published on 14/07/2014
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