The overall goal of this research is to understand how polyphenols, important nonvolatile constituents of grapes and wines, influence the volatility, intensity, and release of flavor aroma compounds in wines. Preliminary studies suggest that polyphenolics interact with flavor compounds in model solutions. In initial studies, we have shown that the structure of the polyphenol as well as the structure of the odorant significantly affect the interaction. The information obtained from this work will lead to new insights into the way in which polyphenol interactions influence wine aroma and taste as well as wine color, haze formation, and astringency perception.
/wp-content/uploads/2017/09/AFV-Header-Logo.png 0 0 AVF /wp-content/uploads/2017/09/AFV-Header-Logo.png AVF1998-10-18 11:04:162017-10-18 11:05:02Studies on the Interaction of Flavor Compounds with Non-Volatile Components of Wine