Effect of Ethyl Palmitate on In-Mouth Fruity Aroma Release and Sensory Perception in Wine

Fruity aroma is a core sensory indicator determining wine quality and consumer pleasure, with the dynamic release of fruity aroma compounds via the retronasal pathway playing an essential role in shaping the overall aromatic profile and its persistence. Among these compounds, ethyl palmitate (EP), commonly found in wine, exhibits the potential to prolong the persistence of fruity aroma. To verify this sustained-release effect, three distinct methodologies, sensory-based time-intensity (TI) analysis, proton transfer reaction time-of-flight mass spectrometry (PTR-TOF-MS), and intra-oral solid-phase microextraction-gas chromatography-mass spectrometry (intra-oral-SPME-GC-MS), were employed to investigate the effect of varying EP concentrations on the release and perception of four key wine esters (ethyl butyrate, isoamyl acetate, ethyl hexanoate, and ethyl octanoate) in model wine matrix with an ethanol volume fraction of 10%. Time-intensity results indicated that the addition of EP significantly decreased the maximum aroma intensity (I_max_S, P < 0.05) of four fruity esters, yet significantly extended temporal parameters associated with persistence, specifically the time to decline to 90% of maximum intensity (TD_90%) and time intervals with aroma intensity greater than or equal to 90% of the maximum (Plateau_90%, P < 0.05), indicating the enhanced sensory persistence of the fruity esters. Dynamic analysis further revealed that EP altered the release profiles of these esters, significantly increasing the cumulative area under release curve (AUC_R, P < 0.05) and delaying the time to reach maximum release concentration. Furthermore, multivariate analysis demonstrated that objective release patterns and subjective sensory perceptions possessed distinct temporal attributes and influencing factors. Static analysis showed that EP increased absolute peak areas at 0 s post-expectoration and significantly elevated them at 120 s (all others P < 0.001 except ethyl octanoate), correlating with the dynamic monitoring data. In summary, EP demonstrated significant potential for enhancing fruity aroma persistence, although the magnitude of this effect was concentration-dependent, with low-to-medium mass concentrations (0.5-5 mg/L) achieving the optimal balance between peak sensory intensity and persistence. This research aimed to provide theoretical guidance for the improved measurement of aroma release and sensory perception, the understanding of interactions between fruity esters and the wine matrix, and the modulation of fruity aftertastes in wine.