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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
Published on: June 9, 2021
Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace
Anthony L Robinson1, Susan E Ebeler, Hildegarde Heymann
1Separation Science Laboratory, Murdoch University, Murdoch, Western Australia 6150, Australia.
Journal of Agricultural and Food Chemistry
|October 23, 2009
Summary
Ethanol and glucose significantly impact wine aroma compounds. Higher ethanol levels reduce volatile compounds in the headspace, potentially explaining suppressed fruit aromas in wine.
Area of Science:
- * Food Chemistry
- * Enology
- * Analytical Chemistry
Background:
- * Wine aroma is influenced by volatile compounds.
- * Matrix components like ethanol, glucose, glycerol, catechin, and proline can affect volatile partitioning.
- * Understanding these interactions is crucial for explaining sensory perceptions.
Purpose of the Study:
- * To investigate the matrix effects of key wine components on volatile partitioning.
- * To quantify the influence of ethanol, glucose, glycerol, catechin, and proline on headspace volatiles.
- * To correlate matrix effects with observed sensory phenomena in wine.
Main Methods:
- * Full-factorial design to assess matrix effects.
- * Analysis of variance (ANOVA) and linear regression analysis.
- * Experiments with varied concentrations of ethanol and glucose, and wine dilution studies.
Main Results:
- * Two-way interactions (ethanol-glucose, ethanol-glycerol, glycerol-catechin) significantly affected volatile partitioning.
- * Glucose increased volatile concentration in the headspace; ethanol decreased it.
- * Ethanol concentration was negatively correlated with headspace partitioning of volatiles across different wine types.
Conclusions:
- * Ethanol concentration is a primary factor significantly reducing volatile aroma compounds in the headspace.
- * The magnitude of matrix-volatile interaction follows: ethanol > glucose > glycerol > catechin; proline showed no effect.
- * Findings may explain how ethanol suppresses fruit aroma perception in wines.
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