The effect of glycerol on the perceived aroma of a model wine and a white wine

Glycerol is one of the most abundant components of wine. In dry wines its c oncentration is only exceeded by water and ethanol. Several studies have be en carried out on the effects of glycerol on mouthfeel, but little attentio n has been given to glycerol-flavour interactions. Consequently, here we ha ve turned our attention to the aroma perception. Purge and Trap analysis an d sensory measurements were used to investigate the modifications in volati lity of aroma compounds in model solutions and white wine according to thei r glycerol concentration. In water, the amount of aroma compounds released was not affected by the presence of glycerol concentrations ranging from 5 to 50 g/L. The addition of glycerol did not modify the relative volatility of the four flavours tested Sensory analysis showed that the perceived over all flavour of model wine and white wine was not changed by the addition of glycerol. These observations confirmed tire Purge and Trap results. In con clusion, glycerol is not involved in the changes of aroma in white wine.