Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine
Date
2012
Authors
Parker, M.
Osidacz, P.
Baldock, G.
Hayasaka, Y.
Black, C.
Pardon, K.
Jeffery, D.
Geue, J.
Herderich, M.
Francis, I.
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Journal article
Citation
Journal of Agricultural and Food Chemistry, 2012; 60(10):2629-2637
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Mango Parker, Patricia Osidacz, Gayle A. Baldock, Yoji Hayasaka, Cory A. Black, Kevin H. Pardon, David W. Jeffery, Jason P. Geue, Markus J. Herderich, and I. Leigh Francis
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Abstract
Guaiacol and 4-methylguaiacol are well-known as contributors to the flavor of wines made from smoke-affected grapes, but there are other volatile phenols commonly found in smoke from forest fires that are also potentially important. The relationships between the concentration of a range of volatile phenols and their glycoconjugates with the sensory characteristics of wines and model wines were investigated. Modeling of the attribute ratings from a sensory descriptive analysis of smoke-affected wines with their chemical composition indicated the concentrations of guaiacol, o-cresol, m-cresol, and p-cresol were related to smoky attributes. The best-estimate odor thresholds of these compounds were determined in red wine, together with the flavor threshold of guaiacol. Guaiacol β-D-glucoside and m-cresol β-D-glucoside in model wine were found to give rise to a smoky/ashy flavor in-mouth, and the respective free volatiles were released. The study indicated that a combination of volatile phenols and their glycosides produces an undesirable smoke flavor in affected wines. The observation of flavor generation from nonvolatile glycoconjugates in-mouth has potentially important implications.
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© 2012 American Chemical Society