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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