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 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.
The Australian Wine Research Institute, Glen Osmond, Adelaide, SA 5064, Australia.
Mango
M
Parker
Patricia
P
Osidacz
Gayle A
GA
Baldock
Yoji
Y
Hayasaka
Cory A
CA
Black
Kevin H
KH
Pardon
David W
DW
Jeffery
Jason P
JP
Geue
Markus J
MJ
Herderich
I Leigh
IL
Francis
D005260:Female; D006801:Humans; D008297:Male; D009812:Odorants / Q000032:analysis; D010636:Phenols / Q000032:analysis*; D013649:Taste; D027843:Vitis / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*
D010636:Phenols; D055549:Volatile Organic Compounds