6533b854fe1ef96bd12af5c6
RESEARCH PRODUCT
The effect of glycerol on the perceived aroma of a model wine and a white wine
Samuel LubbersCaroline VerretAndrée Voilleysubject
WineChromatographybiologySweetness of wineChemistrydigestive oral and skin physiology010401 analytical chemistryOrganolepticAroma of winefood and beverages04 agricultural and veterinary sciencesWine fault[SDV.IDA] Life Sciences [q-bio]/Food engineeringbiology.organism_classification040401 food science01 natural sciences0104 chemical sciences0404 agricultural biotechnologyWhite Wine[SDV.IDA]Life Sciences [q-bio]/Food engineeringMalolactic fermentationFood scienceAromaComputingMilieux_MISCELLANEOUSFood Sciencedescription
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 addition of glycerol did not modify the relative volatility of the four flavours tested. Sensory analysis showed that the perceived overall flavour of model wine and white wine was not changed by the addition of glycerol. These observations confirmed the Purge and Trap results. In conclusion, glycerol is not involved in the changes of aroma in white wine.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2001-06-01 |