The effect of glycerol on the perceived aroma of a model wine and a white wine

Abstract Glycerol is one of the most abundant components of wine. In dry wines its concentration is only exceeded by water and ethanol. Several studies have been carried out on the effects of glycerol on mouthfeel, but little attention has been given to glycero–flavour interactions. Consequently, here we have turned our attention to the aroma perception. Purge and Trap analysis and sensory measurements were used to investigate the modifications in volatility of aroma compounds in model solutions and white wine according to their glycerol concentration. In water, the amount of aroma compounds released was not affected by the presence of glycerol concentrations ranging from 5 to 50 g/L. The a…