Molecularization of the taste space of wine

Abstract

Flavor perception arises from complex interactions between volatile aroma compounds, non-volatile tastants, and the surrounding food matrix, ultimately translated into specific aroma and taste receptor responses. While the Sensomics approach has enabled the identification of key flavor compounds, their behavior within complex matrices such as wine remains insufficiently understood. In particular, interactions with macromolecular constituents can profoundly influence the release, stability, and sensory perception of flavor-active molecules. In this study, we combine advanced analytical and spectroscopic techniques, including UHPLC–MS and NMR-based interaction assays, with human sensory approaches to systematically investigate the molecular mechanisms governing flavor modulation in complex wine matrices. Using both model and real food systems, we elucidate how binding phenomena, non-covalent interactions, and matrix-driven partitioning influence volatile release and shape taste perception. By linking molecular-level interactions to sensory outcomes, this work contributes to a more predictive understanding of flavor formation and perception. The findings provide new opportunities for rational flavor design in food systems, enabling targeted modulation of sensory profiles through matrix engineering.

References

Gabler, A. M., Kreißl, J., Schweiger, J., Frank, O., & Dawid, C. (2023). NMR-based studies on odorant polymer interactions and the influence on the aroma perception of red wine. Journal of agricultural and food chemistry, 71(47), 18466-18477.

Gabler, A. M., Ludwig, A., Frank, O., & Dawid, C. (2023). NMR-based tastant polymer interaction studies and the influence on the taste perception of red wine. Journal of Agricultural and Food Chemistry, 71(47), 18454-18465.

Gabler, A. M., Ludwig, A., Biener, F., Waldner, M., Dawid, C., & Frank, O. (2024). Chemical characterization of red wine polymers and their interaction affinity with odorants. Foods, 13(4), 526.