Determination
of the Importance of In-Mouth Release
of Volatile Phenol Glycoconjugates to the Flavor of Smoke-Tainted
Wines
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Abstract
The
volatile phenols guaiacol, 4-methylguaiacol, syringol, 4-methylsyringol, <i>o</i>-, <i>m</i>-, and <i>p-</i>cresol,
as well as their glycoconjugates, have previously been shown to be
present in elevated concentrations in smoke-tainted wine. Sensory
descriptive analysis experiments, with addition of free volatile phenols
in combination with their glycosidically bound forms, were used to
mimic smoke taint in red wines. The addition of volatile phenols together
with glycoconjugates gave the strongest off-flavor. The hydrolysis
of glycosidically bound flavor compounds in-mouth was further investigated
by in vitro and in vivo experiments. The results indicate that enzymes
present in human saliva are able to release the volatile aglycones
from their glycoconjugates even under low pH and elevated ethanol
conditions, confirming that in-mouth breakdown of monosaccharide and
disaccharide glycosides is an important mechanism for smoke flavor
from smoke affected wines, and that this mechanism may play an important
general role in the flavor and aftertaste of wine