Chemical composition vs. sensory reality: Investigating smoke phenol interactions in red wine matrices

Perception is shaped not only by individual compound concentrations but by interactions within the matrix. Traditional approaches to aroma prediction have relied on odor activity values (OAVs), which compare compound concentrations to detection thresholds, but are increasingly seen as insufficient. This study uses red wine and volatile smoke phenols as a model system to investigate both orthonasal and retronasal perceptual behavior within a complex matrix. Controlled mixtures explored how concentration ratios influenced perceptual outcomes. Syringols showed no significant direct sensory impact, reinforcing their role as exposure markers rather than aroma contributors. Mixtures with identical total concentration but differing individual compounds did not differ in aroma quality, suggesting aroma masking or blending interactions. These findings emphasize the importance of matrix interactions in predicting perceptual outcomes from chemical data. This understanding of volatile phenol interactions enhances interpretability of analytical results and supports more informed decision-making for winemakers facing smoke events.