The implication of phenolic acid matrix effect on the volatility of ethyl acetate in alcohol-free wine model: Investigations with experimental and theoretical methods.

Bo Zhang, Xiao Shi, Yu Zhang, Qiang Wang, Pan-Pan Zhou, Yun-Kui Li, Yong-Sheng Tao

Food chemistry 2022 Jun 01

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Hydroxycinnamic acids and ethyl acetate were assessed in simulated alcohol-free wine solutions to explore the effect of phenolic acids on the aroma volatility of esters. The results showed that the phenolic acids could inhibit the volatilization of ethyl acetate, and the extent of inhibition was influenced by the concentration and structure of the phenolic compounds. The ultraviolet absorption spectra of the phenolic acids and ethyl acetate confirmed the interaction between the two compounds. The thermodynamic parameters of the interaction implied a spontaneous exothermic interaction, driven primarily by hydrophobic effects. Meanwhile, the results of the fluorescence-quenching analysis indicated electron transfer between the reactants. The quantum chemical investigations revealed negative and positive charge density distributions in the structures of ethyl acetate and the phenolic acids, respectively. These results will provide some data reference and theoretical support for further research on the effects of phenolic acid matrix on other structural esters. Copyright © 2022 Elsevier Ltd. All rights reserved.

Citation

Bo Zhang, Xiao Shi, Yu Zhang, Qiang Wang, Pan-Pan Zhou, Yun-Kui Li, Yong-Sheng Tao. The implication of phenolic acid matrix effect on the volatility of ethyl acetate in alcohol-free wine model: Investigations with experimental and theoretical methods. Food chemistry. 2022 Jun 01;378:132114