title: Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis.
abstract: BACKGROUND
  The aim of this study was to evaluate the effect of the whole non-volatile wine matrix composition on the volatility of typical wine aroma compounds by comparing the slopes of regression lines of five deodorised and reconstituted wines with the slopes calculated for the same compounds in a control wine with no matrix effect.
  
  
  RESULTS
  The main effect observed was a reduction in the slopes, or a retention effect, that was largest for the reconstituted sparkling wine, which showed between 11 and 69% lower slopes than the control wine. In addition, an increase in the slopes, or a 'salting-out' effect, in the most compositionally complex reconstituted aged-red and sweet wines was also noticed for some volatiles with a very low boiling point or a low hydrophobic constant value.
  
  
  CONCLUSIONS
  This study has shown that the non-volatile composition of wines strongly affects the volatility of wine aroma compounds. In addition, the aroma chemical class, in particular its physicochemical properties (volatility and hydrophobicity), strongly influences this behaviour. On the basis of these results, many odour threshold values calculated in simple hydroalcoholic solutions and usually employed to evaluate the odour importance of specific volatile compounds may have been over- or underestimated.
authors: Instituto de Investigación en Ciencias de la Alimentación (CIAL)(CSIC-UAM), Campus de la Universidad Autónoma de Madrid, Madrid, Spain.
authors: Juan José
authors: JJ
authors: Rodríguez-Bencomo
authors: Carolina
authors: C
authors: Muñoz-González
authors: Inmaculada
authors: I
authors: Andújar-Ortiz
authors: Pedro Jose
authors: PJ
authors: Martín-Álvarez
authors: Maria Victoria
authors: MV
authors: Moreno-Arribas
authors: Maria Ángeles
authors: MÁ
authors: Pozo-Bayón
mesh_terms: D055598:Chemical Phenomena; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D006863:Hydrogen-Ion Concentration; D057927:Hydrophobic and Hydrophilic Interactions; D010858:Pigmentation; D025341:Principal Component Analysis; D011786:Quality Control; D015203:Reproducibility of Results; D052617:Solid Phase Microextraction; D013030:Spain; D044366:Transition Temperature; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000737:chemistry; D014920:Wine / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds