Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine
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...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2012-03, Vol.60 (10), p.2629-2637 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Parker, Mango Osidacz, Patricia Baldock, Gayle A Hayasaka, Yoji Black, Cory A Pardon, Kevin H Jeffery, David W Geue, Jason P Herderich, Markus J Francis, I. Leigh |
| description | 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. |
| doi_str_mv | 10.1021/jf2040548 |
| format | Article |
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Leigh</creator><creatorcontrib>Parker, Mango ; Osidacz, Patricia ; Baldock, Gayle A ; Hayasaka, Yoji ; Black, Cory A ; Pardon, Kevin H ; Jeffery, David W ; Geue, Jason P ; Herderich, Markus J ; Francis, I. Leigh</creatorcontrib><description>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.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf2040548</identifier><identifier>PMID: 22324544</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Biological and medical sciences ; chemical composition ; Female ; Fermented food industries ; flavor ; Food industries ; forest fires ; Fruit and vegetable industries ; Fundamental and applied biological sciences. 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Leigh</creatorcontrib><title>Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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.</description><subject>Biological and medical sciences</subject><subject>chemical composition</subject><subject>Female</subject><subject>Fermented food industries</subject><subject>flavor</subject><subject>Food industries</subject><subject>forest fires</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>glycoconjugates</subject><subject>glycosides</subject><subject>grapes</subject><subject>guaiacol</subject><subject>Humans</subject><subject>Male</subject><subject>o-cresol</subject><subject>Odorants - analysis</subject><subject>odors</subject><subject>p-cresol</subject><subject>Phenols - analysis</subject><subject>red wines</subject><subject>smoke</subject><subject>Taste</subject><subject>Vitis - chemistry</subject><subject>Volatile Organic Compounds - analysis</subject><subject>Wine - analysis</subject><subject>Wines and vinegars</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkMFuEzEQhi1ERUPhwAuALwhx2DJ2bK_3iCIolSq1agIcV4533Do4drB3kfL2uEpoL5zm8H_zaeYn5A2Dcwacfdo4DgKk0M_IjEkOjWRMPyczqGGjpWKn5GUpGwDQsoUX5JTzORdSiBnJixTH7NfT6FOkydEl_sFsAv2Rghl9QHpzjzGFQk0c6OoefaYXYW-TTXEz3ZkRCx0TXW7TL2xuse7gUB2xpLynNzntMI--MtV8W5OfPuIrcuJMKPj6OM_I6uuX1eJbc3V9cbn4fNWYudJj065dh8wqJoGJ9QDSoh4MB92iHIS0g9Csc9Y4ADV0rXVcoGVGGNcpcDg_Ix8O2l1OvycsY7_1xWIIJmKaSt9xPVedUrKSHw-kzamUjK7fZb81ed8z6B8K7h8Lruzbo3Vab3F4JP81WoH3R8AUa4LLJlpfnjipuGy7B9G7A-dM6s1drsz3Ja-vAjAmheqeTMaWfpOmHGtb_znpL4pWmMg</recordid><startdate>20120314</startdate><enddate>20120314</enddate><creator>Parker, Mango</creator><creator>Osidacz, Patricia</creator><creator>Baldock, Gayle A</creator><creator>Hayasaka, Yoji</creator><creator>Black, Cory A</creator><creator>Pardon, Kevin H</creator><creator>Jeffery, David W</creator><creator>Geue, Jason P</creator><creator>Herderich, Markus J</creator><creator>Francis, I. 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Leigh</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2012-03-14</date><risdate>2012</risdate><volume>60</volume><issue>10</issue><spage>2629</spage><epage>2637</epage><pages>2629-2637</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><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. 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| source | MEDLINE; American Chemical Society Journals |
| subjects | Biological and medical sciences chemical composition Female Fermented food industries flavor Food industries forest fires Fruit and vegetable industries Fundamental and applied biological sciences. Psychology glycoconjugates glycosides grapes guaiacol Humans Male o-cresol Odorants - analysis odors p-cresol Phenols - analysis red wines smoke Taste Vitis - chemistry Volatile Organic Compounds - analysis Wine - analysis Wines and vinegars |
| title | Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine |
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