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Related Concept Videos

Factors Affecting Perception01:25

Factors Affecting Perception

Perception is influenced by perceptual set, context, motivation, and emotion. Perceptual set, or perceptual expectancy, refers to the tendency to perceive things in a particular way, influenced by previous experiences and expectations. This phenomenon affects the interpretation of stimuli, creating a set of mental tendencies and assumptions that impact sensory perceptions of sound, taste, touch, and sight.
An illustrative example of a perceptual set is the scenario where an airline pilot told...
Gustation01:43

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
π Electron Effects on Chemical Shift: Aromatic and Antiaromatic Compounds01:14

π Electron Effects on Chemical Shift: Aromatic and Antiaromatic Compounds

In aromatic compounds, such as benzene, the circulation of (4n + 2) π-electrons sets up a diamagnetic or diatropic ring current around the perimeter of the molecule. This current induces a magnetic field that opposes the external field inside the ring and reinforces it on the outside. The protons in benzene are deshielded and exhibit high chemical shifts in the range 6.5–8.5 ppm. The shielding effect at the center of the ring is evident in complex aromatic molecules, such as annulenes. In...
NMR Spectroscopy of Aromatic Compounds01:14

NMR Spectroscopy of Aromatic Compounds

Aromatic compounds can be identified or analyzed using proton NMR and carbon‐13 NMR. Typically, aromatic hydrogens or hydrogens directly bonded to the aromatic rings are strongly deshielded by the aromatic ring current. Therefore, they absorb in the range of 6.5–8.0 ppm in proton NMR spectra. For instance, aromatic hydrogens directly bonded to the benzene ring absorb at 7.3 ppm. However, aromatic hydrogens of larger rings absorb farther upfield or downfield than the ideal range. Consider...
Aromatic Compounds: Overview01:25

Aromatic Compounds: Overview

In general, the term ‘aromatic’ indicates a pleasant smell or fragrance from fresh flowers, freshly prepared coffee, etc. In the early history of organic chemistry, many benzene derivatives were isolated from the pleasant odor oils of the plants. For example, vanillin was isolated from the oil of vanilla, methyl salicylate from the oil of wintergreen, and cinnamaldehyde from the oil of cinnamon. They all had a pleasant odor; hence the name aromatic was given.
In 1825, Faraday isolated benzene...
UV–Vis Spectroscopy of Conjugated Systems01:32

UV–Vis Spectroscopy of Conjugated Systems

Organic compounds with conjugated double bonds show strong absorption features in the UV–visible region of the electromagnetic spectrum attributed to π → π* electronic excitations. Generally, a UV–vis absorption spectrum is recorded as a plot of absorbance vs wavelength. The wavelength of maximum absorbance, which manifests as a peak in the absorption spectrum, is denoted as λmax.
One of the factors influencing λmax is the extent of conjugation in the...

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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
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Wine matrix compounds affect perception of wine aromas.

Remedios R Villamor1, Carolyn F Ross

  • 1School of Food Science, Washington State University, Pullman, WA, USA. rvillamor@wsu.edu

Annual Review of Food Science and Technology
|March 8, 2013
PubMed
Summary

Wine

Area of Science:

  • Oenology and Food Chemistry
  • Sensory Science

Background:

  • Wine's complex aroma and flavor are significantly influenced by its matrix components.
  • The wine matrix comprises nonvolatile (ethanol, polyphenols, proteins, carbohydrates) and volatile (aroma/flavor compounds) fractions.
  • Interactions between these components critically affect wine's sensory and chemical characteristics.

Purpose of the Study:

  • To review recent research on wine component interactions.
  • To examine how these interactions impact perceived wine aroma.
  • To provide an overview of key wine odorants and their analytical determination.

Main Methods:

  • Literature review of scientific publications on wine chemistry and sensory analysis.
  • Analysis of studies focusing on the interactions between wine matrix components.

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  • Examination of methods for identifying and quantifying wine impact odorants.

    • Main Results:

    • Component interactions are crucial for modulating aroma perception in wine.
    • Specific nonvolatile compounds can influence the release and perception of volatile aroma compounds.
    • Various sensory and chemical techniques are employed to identify key odorants and understand their behavior.

    Conclusions:

    • Understanding wine component interactions is essential for predicting and controlling wine aroma profiles.
    • Further research into these complex interactions can aid in improving wine quality and consistency.
    • Accurate determination of impact odorants is key to characterizing wine's sensory properties.