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This study has shown that the non volatile composition of wines strongly influences the volatility of wine aroma compounds. Two opposite effects, a retention effect, therefore a decreasing in the amount of aroma in the headspace and a “salting out” effect, meaning an increase in the volatility of some aroma compounds were observed depending on the non volatile matrix composition. In addition, the aroma chemical class and mainly its physicochemical properties (volatility and Log P value) strongly influence this behaviour. On the basis of our results, many odour threshold values calculated in simply hydroalcoholic solutions and usually employed to evaluate the odour importance of specific volatile compounds might have been over- or infra-estimated. New experiments will be carrying out to verify the importance of these interactions on the sensory aroma perception of wines.
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Figure 1. Representation of the reconstituted wines in the plane defined by the two first principal components obtained from PCA.
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