Effect of polyphenols on the perception of key aroma compounds from Sauvignon Blanc wine

Abstract

Background and Aims: Sensory wine research has mainly focused on the role of volatile compounds and their contribution to the aroma profile. Wines also contain polyphenolic compounds, which are not volatile. This research begins to investigate the interactions of volatile and non-volatile wine compounds and the consequential effects on sensory perception of aroma. Methods and Results: Trained panellists of this study measured the perception of four aroma compounds (isobutyl methoxypyrazine, 3-mercaptohexanol, 3-mercaptohexanol acetate and ethyl decanoate) in wine. Panellists assessed the four compounds in combinations with three polyphenols (catechin, caffeic acid and quercetin) commonly found in white wine. The perception of isobutyl methoxypyrazine, 3-mercaptohexanol and ethyl decanoate was largely suppressed by the added polyphenols, while the perception of 3-mercaptohexanol was accentuated with the addition of caffeic acid. Of the three polyphenols, only catechin had a slight effect of accentuating the mercaptohexanol acetate perception. Conclusions: Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating or showing little effect on the perception of the aroma compounds. Significance of the Study: Understanding these interactions can assist winemakers in managing polyphenol levels to optimize selected volatile compounds to achieve desirable aroma profiles. © 2008 Australian Society of Viticulture and Oenology Inc.