Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine

[Display omitted] •Selected aromas interacting with phenolics was studied by chem-sensory analyses.•Release of floral, fruity and aged aromas in model wine is affected by phenolics.•Significant matrix effects of phenolic fractions on aromas were found.•Chemical shift changes measured by NMR reveal aroma-phenol interactions.•Stronger retention of fruity aroma by higher concentration and mDP of phenolics. In this study, the volatility of three typical wine aromas in model wine was investigated by HS-SPME-GC-MS, NMR, and sensory evaluation as influenced by different concentrations and structural properties of phenolics. Results showed that three phenolic fractions (phenolic acids, monomeric/oligomeric and polymeric procyanidins) exhibited different matrix effects on floral, fruity, and aged aromas perception. Physico-chemical and sensory analyses together indicated that all fractions reduced the perceived intensity of fruity and aged aroma attributes, and displayed stronger retention effects on fruity aromas at higher mDP and concentrations. Monomeric/oligomeric and polymeric procyanidins promoted highly hydrophobic floral aromas release, whereas inhibiting the volatility of low hydrophobic fruity aromas. NMR confirmed that the reduction in the volatility of rose oxide, ethyl butanoate and whiskey lactone was attributed to interactions with epicatechin. This study aims to provide new thoughts and theoretical support for wine aroma regulation during winemaking by reconstructing the phenolic composition in wine.