Investigating the Role of Odorant-Polymer Interactions in the Aroma Perception of Red Wine: A Density Functional Theory-Based Approach

Keyphrases

• Polymer Interaction 100%
• Density Functional Theory 100%
• Theory-based Approach 100%
• Red Wine 100%
• Aroma Perception 100%
• Binding Affinity 66%
• Sensory Experiments 66%
• Molecular Mechanism 33%
• Van Der Waals Interaction 33%
• Density Functional Calculations 33%
• Binary Mixture 33%
• Nuclear Magnetic Resonance 33%
• Complex Polymers 33%
• Human Sensory 33%
• Molecular Aggregation 33%
• Polymer Conformation 33%
• Substantial Change 33%
• Catechin 33%
• Fermentation 33%
• Aroma Compounds 33%
• Noncovalent Interactions 33%
• P-coumaric Acid 33%
• Wine Aroma 33%
• 3-isobutyl-2-methoxypyrazine 33%
• Whisky Lactone 33%
• Aggregation Patterns 33%
• Red Wine Aroma 33%
• Hydrogen Bonds (H-bonds) 33%
• Stronger Binding 33%

Chemistry

• Density Functional Theory 100%
• Red 100%
• Kd 50%
• Van Der Waals Force 25%
• Flavouring Agent 25%
• Coumaric Acid 25%
• Catechin 25%
• 2-Isobutyl-3-Methoxypyrazine 25%
• NMR Spectroscopy 25%
• Lactone 25%
• Density Functional Theory 25%
• Hydrogen Bond 25%

Food Science

• Red Wine 100%
• Aroma Compound 100%
• Whisky 12%