Pittari, Elisabetta (2021) Interactions between Aroma Compounds and Polyphenols in Red Wine: Study of their Effects on Sensory Properties through Combined Chemical and Sensory Analytical Approaches. [Tesi di dottorato]

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Item Type: Tesi di dottorato
Resource language: English
Title: Interactions between Aroma Compounds and Polyphenols in Red Wine: Study of their Effects on Sensory Properties through Combined Chemical and Sensory Analytical Approaches
Creators:
CreatorsEmail
Pittari, Elisabettaelisabetta.pittari@unina.it
Date: 14 July 2021
Number of Pages: 203
Institution: Università degli Studi di Napoli Federico II
Department: Agraria
Dottorato: Food science
Ciclo di dottorato: 33
Coordinatore del Corso di dottorato:
nomeemail
Barone, Amaliaambarone@unina.it
Tutor:
nomeemail
Piombino, PaolaUNSPECIFIED
Date: 14 July 2021
Number of Pages: 203
Keywords: Wine; volatile organic compounds (VOCs); volatility; aroma perception; polyphenols; astringency; cross-modal interactions; sensory analysis
Settori scientifico-disciplinari del MIUR: Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari
Date Deposited: 20 Jul 2021 13:51
Last Modified: 07 Jun 2023 10:48
URI: http://www.fedoa.unina.it/id/eprint/13622

Collection description

The physicochemical and sensory interactions between polyphenols and volatile compounds in wine represent the main object of interest of this PhD thesis. Polyphenols and Volatile Organic Compounds (VOCs) are responsible for two of the main characteristics in defining complexity and quality of wines and for the two main intrinsic drivers of wines consumers purchasing decisions: astringency (mainly for red wines) and aroma perception. Although there are many studies that have investigated aromas and polyphenols in terms of chemical and sensory characteristics, few studies have explored the sensory effects of their interactions. The results indicate that during the consumption of red wine cross-modal interactions occur whereby the olfactory perception can significantly modulate the perception of specific characteristics of astringency and taste. At the opposite, polyphenols influence the release of the main wine VOCs (e.g., esters, alcohols, terpenoids, volatile phenols, sulfur compounds) and the corresponding odour profile although not the overall odour intensity due to physicochemical interactions. Finally, results showed that different types of tannins (ellagitannins and proanthocyanidins) modulate release, perception, and persistence of wine aromas, sometimes intervening on some aspects linked to oxidative phenomena. Static (QDA) and dynamic (TDS) methods of descriptive sensory analysis, different isolation techniques of chemical fractions of wine (SPME, LLE, Rotary Evaporator) and different chromatographic techniques (GC/FID, GC/MS, HPLC) also coupled to sensory methods (PTR-ToF-MS/TDS) were applied.

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