单宁作为葡萄酒重要的不挥发基质成分,会显著影响葡萄酒香气感知:包括前鼻感知(杯中)和鼻后感知(饮用过程)。该研究采用国际标准三点选配法(three-alternative forced-choice,3-AFC),对单宁影响模拟葡萄酒中6种常见的重要香气化合物前鼻和鼻后检测阈值进行了全面评估。结果显示:添加单宁后,香草醛前鼻和鼻后阈值都明显增加。此外,单宁增加了1-辛烯-3-酮、β-大马酮、苯甲醛的前鼻阈值,增加了1-辛烯-3-醇的鼻后阈值,而显著降低了1-辛烯-3-酮、β-大马酮、苯甲醛的鼻后阈值;单宁对1-辛烯-3-醇的前鼻阈值无显著影响,对乙酸异戊酯的前鼻和鼻后阈值则均无显著影响。该研究为基于不挥发基质单宁调控葡萄酒杯中以及饮用过程中香气感知提供了数据支撑和理论依据。
Tannins, as important non-volatile matrix components of wine, can significantly affect the aroma perception of wine and then affect preferences of consumers. The model and mechanism of their influences on the orthonasal and retronasal perception of wine aroma are still unclear, which is a focus of wine flavor research. In this study, a three-alternative forced-choice (3-AFC) procedure, combined with the best estimate threshold values (BETs), was used to comprehensively evaluate the influence of tannins on the orthonasal and retronasal detection thresholds of six common and important aroma compounds in simulated wine. The results showed that tannins increased the orthonasal thresholds of 1-octen-3-one, β-damascenone, benzaldehyde and vanillin, among which the orthonasal thresholds of β-damascenone (from 7.2 μg/L to 25.4 μg/L) and vanillin (from 35.5 μg/L to 296.9 μg/L) had the most significant changes. The dominant factors of changes may be the hydrophobic mechanism of interaction between tannins and aroma compounds and the π-π stacking mechanism, and it is assumed that other physicochemical properties of the compounds such as polarity may also influence changes in the threshold. Besides, tannins increased retronasal thresholds of 1-octen-3-ol and vanillin and decreased retronasal thresholds of 1-octen-3-one, β-damascenone and benzaldehyde. Moreover, oral physiological factors such as saliva would complicate the study of the mechanism of tannins' influences on retronasal thresholds. It is worth noting that tannins had no significant influences on the orthonasal threshold of 1-octen-3-ol and both the orthonasal and retronasal thresholds of isoamyl acetate. Studies have shown that although tannins can reduce the release of most aroma during wine drinking, the effects on the release of some aromas were not significant and changes in aroma release do not necessarily cause sensory changes. Overall, tannins can alter the orthonasal and retronasal thresholds of aroma compounds. However, it is also worth noting that tannins had significantly different effects on the orthonasal and retronasal thresholds of the same compound, which was caused by the huge differences in the in vivo and in vitro environment, especially the influence of a large number of physiological factors involved in the in vivo environment, as well as the influence of perceptual interactions. The various molecular mechanisms involved in this still need to be further explored. This study will provide data and theoretical basis for the control of aroma perception in wine glasses and during wine drinking based on non-volatile matrix tannins.
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