Wine matrix composition affects temporal aroma release as measured by proton transfer reaction – time‐of‐flight – mass spectrometry

• Published in: Australian journal of grape and wine research Vol. 21; no. 3; pp. 367 - 375
• Main Authors: Muñoz‐González, C, Sémon, E, Martín‐Álvarez, P.J, Guichard, E, Moreno‐Arribas, M.V, Feron, G, Pozo‐Bayón, M.Á
• Format: Journal Article
• Language: English
• Published: Adelaide Australian Society of Viticulture and Oenology 01.10.2015; Blackwell Publishing Ltd; Wiley Subscription Services, Inc; Wiley/Australian Society of Viticulture and Oenology
• Subjects: artificial mouth; ethanol; Food and Nutrition; freeze drying; glycoproteins; humans; hydrophobicity; Life Sciences; mass spectrometry; monitoring; mouth; odor compounds; odors; polyphenols; PTR-ToF-MS; red wines; saliva; spectrometers; temporal aroma release; Vitaceae; wine matrix; Wines; in-vivo; model wine; red wine; direct apci-ms; temporal aroma release; retronasal; artificial mouth; volatile organic-compounds; solid-phase microextraction; flavor release; PTR-ToF-MS; wine matrix; headspace analysis; aroma
• ISSN: 1322-7130; 1755-0238
• DOI: 10.1111/ajgw.12155

BACKGROUND AND AIMS: The aim of this study was to evaluate the influence of the composition of the non‐volatile wine matrix on the temporal aroma release profile using an artificial mouth device coupled online to a proton transfer reaction – time‐of–flight – mass spectrometer (PTR‐ToF‐MS). METHODS AND RESULTS: Five wines, white, sparkling, young red, aged red and sweet wines, were lyophilised, de‐aromatised and reconstituted to equal ethanol concentration and spiked with eight target aroma compounds and human saliva. Aroma release was monitored in real time by using an artificial mouth coupled to a PTR‐ToF‐MS. Matrix composition had a considerable influence on the temporal aroma release parameters [maximum intensity: Iₘₐₓ and area under the curve (AUC)] in the first 30 s of aroma monitoring. In general, red wines showed the highest aroma release, sweet wines the lowest. CONCLUSIONS: The physicochemical characteristics of the aroma compounds and the wine matrix composition play a significant role on the temporal aroma release from wines. The formation of complexes between wine polyphenols and saliva glycoproteins appears to change wine polarity favoring the release of hydrophobic aroma compounds. SIGNIFICANCE OF THE STUDY: This study has highlighted the importance of considering the wine non‐volatile composition as a necessary parameter to understand wine aroma perception during the dynamics of wine intake.