Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry.
Ellagitannins
Oenological tannins
PTR-ToF-MS
Proanthocyanidins
Red wine oxidation
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Mar 2022
15 Mar 2022
Historique:
received:
26
02
2021
revised:
17
09
2021
accepted:
23
09
2021
pubmed:
9
10
2021
medline:
25
11
2021
entrez:
8
10
2021
Statut:
ppublish
Résumé
Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present study aims at investigating the effect of addition of oenological tannins on wine flavour (mainly aroma) before and after air exposure. Temporal Dominance of Sensations, a dynamic sensory evaluation, was coupled with a dynamic chemical measurement (nosespace analysis) using a Proton-Transfer-Reaction Mass-Spectrometer connected to the nasal cavity of 17 assessors. Results showed that the oxidation of a non-oaked Pinot Noir red wine decreases the fruity aroma dominance and increases the maderised and prune one. A contextual decrease of the fruity ethyl decanoate and increase of oxidative Strecker aldehydes are observed. Ellagitannins but not proanthocyanidins preserved perception of fruitiness and prevented increase of maderised notes. Moreover, ellagitannins increase the aroma persistence mainly in the non-oxidized wine.
Identifiants
pubmed: 34624784
pii: S0308-8146(21)02235-4
doi: 10.1016/j.foodchem.2021.131229
pii:
doi:
Substances chimiques
Tannins
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
131229Informations de copyright
Copyright © 2021 Elsevier Ltd. All rights reserved.