Influence of the matrix composition on the volatility and sensory perception of 4-Ethylphenol (cas 123-07-9) and 4-ethylguaiacol in model wine solutions

Add time:09/25/2019    Source:sciencedirect.com

This study was aimed at investigating the influence of ethanol, wine polyphenols and yeast extract on the volatility of 4-Ethylphenol (cas 123-07-9)s in red wines. The use of solid-phase microextraction with short extraction times for the study of the headspace composition, revealed a strong influence of ethanol and polyphenols on reducing the volatility of 4-ethylphenols in a model wine. At the same time, the influence of ethanol and polyphenols on the perception of the “Brett character” (stable, manure, horse sweat and phenolic notes) due to 4-ethylphenols was evaluated by sensory analysis. Polyphenols and ethanol were found to have a significant influence on the olfactory perception of the tainted wines. On the contrary, a direct influence of yeast extract on the volatility of 4-ethylphenols was not observed, although some results suggested that the effectiveness of polyphenols in reducing the volatility of 4-ethylphenols could be limited by the presence of yeast proteins.

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