Thesis (Ph. D.)--University of Wisconsin--Madison, 1950. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 69-70).

Chan, Ka Po. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2007. / Includes bibliographical references. / Abstracts in English and Chinese. / Table of contents --- p.vi / Acknowledgements --- p.i / Abstract --- p.ii / 摘要 --- p.iv / List of Compounds Synthesized --- p.xi / Abbreviation --- p.xii / Chapter Chapter 1 --- Synthesis and characterization of pyrazyl-Iinked bis(phosphoranoimido) main group 14 and 13 metal complexes / Chapter 1.1 --- Introduction --- p.1 / Chapter 1.1.1 --- A general review of phosphoranoimine ligands --- p.1 / Chapter 1.1.2 --- A general review of group 14 metal complexes containing phosphoranoimine ligands --- p.8 / Chapter 1.1.3 --- A general review of group 13 metal complexes containing phosphoranoimine ligands --- p.10 / Chapter 1.2 --- Objectives --- p.12 / Chapter 1.3 --- Results and Discussion --- p.14 / Chapter 1.3.1.1 --- Synthesis of pyrazyl-Iinked bis(phosphoranoimine) (Me3SiN=PPr'2CH2)2C4H2N2-2，3 (35) and dilithium compound [{Li(THF)2(Me3SiNPPr'2CH)}2C4H2N2-2，3}] (36) --- p.14 / Chapter 1.3.1.2 --- Spectroscopic properties of 35 and 36 --- p.15 / Chapter 1.3.1.3 --- "Molecular structure of [{Li(THF)2(Me3SiNPPr'2CH)}2C4H2N2-2,3}] (36)" --- p.16 / Chapter 1.3.2.1 --- Synthesis of stannacyclopentane [Sn{C(H)(Pr')2P=N(SiMe3)}2C4H2N2-2，3] (37) and chlorostannylene [{Sncl(Me3SiNPPr'2CH)}2C4H2N2-2，3] (38) --- p.20 / Chapter 1.3.2.2 --- Spectroscopic properties of 37 and 38 --- p.20 / Chapter 1.3.2.3 --- "Molecular structures of [Sn{C(H)(Pr')2P=N(SiMe3)}2C4H2N2-2,3] (37) and [{SnCl(Me3SiNPPr'2CH)}2C4H2N2-2,3] (38)" --- p.22 / Chapter 1.3.3.1 --- "Synthesis of asymmetric lead(II) enamido and chloro compound [{PbCl(Me3SiNPPr'2CH)}C4H2Nr2，3-(CHPPr'2Me3SiN)Pb(Me3SiN PPr'2C)C4H2N2-2,3-(CHPr'2P=NSiMe3)] (39)" --- p.28 / Chapter 1.3.3.2 --- Spectroscopic properties of 39 --- p.30 / Chapter 1.3.3.3 --- "Molecular structure of [{Pbcl(Me3SiNPPr'2CH)}C4H2N2-2,3-(CHPPr'2Me3SiN)Pb(Me3SiN PPr'2C)C4H2N2-2，3-(CHPr'2P=NSiMe3)] (39)" --- p.30 / Chapter 1.3.4.1 --- Synthesis of polymeric dilithiated cyclic germylene [Ge{C(Pr')2PN(SiMe3)Li(THF)}2(02C4H8)C4H2N2-2，3] (40) --- p.35 / Chapter 1.3.4.2 --- Spectroscopic properties of 40 --- p.37 / Chapter 1.3.4.3 --- Molecular structure of [Ge{C(Pr')2PN(SiMe3)Li(THF)}2(02C4H8)C4H2N2-2，3] (40) --- p.37 / Chapter 1.3.5.1 --- "Synthesis of bis(trimethylsilyl)amido metal compounds [{Sn{N(SiMe3)2}(Me3SiNPPr'2CH)}2C4H2N2-2,3] (41) and [{Pb{N(SiMe3)2}(Me3SiNPPr'2CH)} C4H2N2-2，3{Pb(CHPr'2P= NSiMe3){N(SiMe3)2}}](42)" --- p.41 / Chapter 1.3.5.2 --- Spectroscopic properties of 41 and 42 --- p.42 / Chapter 1.3.5.3 --- Molecular structures of [{Sn{N(SiMe3)2}(Me3SiNPPr'2CH)}2C4H2N2-2，3] (41) and [{Pb{N(SiMe3)2}(Me3SiNPPr'2CH)}C4H2Nr2，3{Pb(CHPr'2P= NSiMe3){N(SiMe3)2}}](42) --- p.43 / Chapter 1.3.6.1 --- "Synthesis of pyrazyl-linked bis(phosphoranoimido) group 13 metal compounds [{MCl2(Me3SiNPPr'2CH)}2C4H2N2-2，3] (M=A1 (43)， Ga (44)) and [{AlMe2(Me3SiNPPr'2CH)}2C4H2N2-2,3] (45)" --- p.49 / Chapter 1.3.6.2 --- "Spectroscopic properties of 43, 44 and 45" --- p.50 / Chapter 1.3.6.3 --- "Molecular structures of[{MCl2(Me3SiNPPr'2CH)}2C4H2N2-2,3] (M=A1 (43), Ga (44)) and [{AlMe2(Me3SiNPPr'2CH)}2C4H2N2-2,3] (45)" --- p.50 / Chapter 1.4 --- Experimental Section --- p.57 / Chapter 1.5 --- References for chapter 1 --- p.67 / Chapter Chapter 2 --- Reactivity of pyrazyl-Iinked bis(phosphoranoimido) heteroleptic stannylenes / Chapter 2.1 --- Introduction --- p.73 / Chapter 2.1.1 --- A general review of heteroleptic stannylenes --- p.73 / Chapter 2.2 --- Objectives --- p.80 / Chapter 2.3 --- Results and Discussion --- p.81 / Chapter 2.3.1.1 --- "Reaction of 38 with sodium cyclopentadienide: synthesis of [{Sn(η1-C5H5)(Me3SiNPPr'2CH)}2C4H2N2-2,3] (70)" --- p.81 / Chapter 2.3.1.2 --- Spectroscopic properties of 70 --- p.81 / Chapter 2.3.1.3 --- "Molecular structure of [{Sn(η1-C5H5)(Me3SiNPPr'2CH)}2C4H2N2-2,3] (70)" --- p.83 / Chapter 2.3.2.1 --- "Reaction of 41 with 3,5-di-tert-butyl-o-benzoquinone: synthesis of [{Sn{0(2,4-di-Bu1-C6H2)0}{N(SiMe3)2}(Me3SiNPPr'2CH)}2 C4H2N2-2,3] (71)" --- p.86 / Chapter 2.3.2.2 --- Spectroscopic properties of 71 --- p.87 / Chapter 2.3.2.3 --- "Molecular structure of [{Sn{0(2´ة4-di-Bu'-C6H2)0}{N(SiMe3)2}(Me3SiNPPr'2CH)}2 C4H2N2-2,3] (71)" --- p.88 / Chapter 2.4 --- Experimental Section --- p.91 / Chapter 2.5 --- References for chapter 2 --- p.93 / Chapter Chapter 3 --- "Synthesis, characterization and catalytic study of pyrazyl-linked bis(phosphoranoimido) group 4 early transition metal complexes" / Chapter 3.1 --- Introduction --- p.96 / Chapter 3.1.1 --- A general review of group 4 early transition metal complexes containing phosphoranoimine ligands --- p.96 / Chapter 3.1.2 --- A general review of olefin polymerization with group 4 metallocene catalysts --- p.99 / Chapter 3.2 --- Results and Discussion --- p.101 / Chapter 3.2.1.1 --- "Synthesis and characterization of pyrazyl-linked bis(phosphoranoimido)chloro group 4 transition metal compounds [{MCl3(Me3SiNPPr'2CH)}2C4H2N2-2,3] [M = Zr (72)，Hf (73)]" --- p.101 / Chapter 3.2.1.2 --- Spectroscopic properties of 72 and 73 --- p.101 / Chapter 3.2.1.3 --- "Molecular Structure of [{HfCl3(Me3SiNPPr'2CH)}2C4H2N2-2,3] (73)" --- p.102 / Chapter 3.2.2.1 --- "Synthesis and characterization of pyrazyl-linked bis(phosphoranoimido)amido group 4 transition metal compounds [μ-M(NMe2)2(Me3SiNPPr'2CH)C4H2N2-2,3(CHPPr'2NSiMe3) M(NMe2)3]2 [M = Zr (74), Hf (75)]" --- p.105 / Chapter 3.2.2.2 --- Spectroscopic properties of 74 and 75 --- p.106 / Chapter 3.2.2.3 --- "Molecular Structure of [μ-Zr(NMe2)2(Me3SiNPPr'2CH)C4H2N2- 2,3(CHPPr'2NSiMe3)Zr(NMe2)3]2 (74)" --- p.107 / Chapter 3.2.3.1 --- Catalytic studies of compounds 72-75 on ethylene polymerization --- p.110 / Chapter 3.3 --- Experimental Section --- p.112 / Chapter 3.4 --- References for chapter 3 --- p.116 / Appendix I / Chapter A. --- General Procedures --- p.118 / Chapter B. --- Spectroscopic and physical measurements --- p.118 / Appendix II / Table A.1. Selected crystallographic data for compounds 36-39 --- p.121 / Table A.2. Selected crystallographic data for compounds 40-43 --- p.122 / "Table A.3. Selected crystallographic data for compounds 44, 45, 70 and 71" --- p.123 / Table A.4. Selected crystallographic data for compounds 73 and 74 --- p.124

Thesis (MSc)--University of Stellenbosch, 2008. / Bibliography. Also available via the Internet.

The aim of this work was to investigate the effect of pyrazine derivative, 1-octyl-3-(pyrazin-2- yl)urea, as an abiotic elicitor on the production of flavonoid rutin in in vitro cultures of Fagopyrum esculentum Moench., Cultivar Bamby. Suspension and callus cultures were cultivated on Murashige and Skoog nutrient medium (MS) with the addition of 2,4-dichlorophenoxyacetic acid (2,4-D) as growth regulator at a concentration of 1 mg/l. The elicitor solution was added to the cultures at three concentrations: c1 (100,0 mg/100 ml), c2 (10,0 mg/100 ml) and c3 (1,0 mg/100 ml). The elicitor was monitored at six time intervals: 6, 12, 24, 48, 72 and 168 hours. To control samples 1 ml of ethanol 96% was added instead of elicitor solution and samples were collected after 24 and 168 hours. Samples were taken at given time intervals and dried. Subsequently, the rutin content was monitored by HPLC. The rutin release into the nutrient medium was also tested. During the experiment on the callus cultures no statistically significant increase in rutin production after elicitor treatment was observed. But elicitor increased rutin production in suspension cultures after treatment in all tested concentrations. The calluses always released rutin into the nutrient medium. The rutin content in the media ranged from 53,4 to...

One of the possibilities how to increase the production of secondary metabolites (SM) in plant in vitro cultures is the method of elicitation. The aim of this work was to determine the effect of an abiotic elicitor from the class of pyrazine derivatives 1-benzyl-3-(pyrazin-2-yl)urea on the production of flavonolignans of silymarin complex and flavonoid taxifolin in the plant culture Silybum marianum (L.) Gaertn. Pyrazine derivatives are investigated for their herbicidal properties, so elicitation proceeds by the mechanism of stress inducing effect. Tissue cultures were grown on Murashige and Skoog growth medium with the addition of the growth regulator α-naphthylacetic acid. Elicitation was performed on both callus and suspension cultures. The elicitor was used in three different concentrations: c1 = 100.0 mg/100 ml; c2 = 10.0 mg/100 ml; c3 = 1.00 mg/100 ml. Particular samples were taken after 6, 24, 48, 72 and 168 hours of elicitor effect, control samples after 6, 48 and 168 hours. After drying, the callus and suspension tissues were extracted with methanol and the content of the monitored secondary metabolites was determined by HPLC. It was also tested if SM are released into the growth medium. Flavonolignans silybinin A and silybinin B were not detected in any of the analyzed samples. The...

Preventing flavor fade requires an understanding of the relationship between carbonyl amine and lipid oxidation reactions. The polyunsaturated fatty acid content of lipids in peanuts makes them more susceptible to lipid oxidation. The major by-products of the oxidation reaction are nonanal, hexanal, octanal, and decanal. These chemicals are associated with cardboardy, painty, and oxidized flavors associated with flavor fade. The carbonyl-amine reaction yields a variety of pyrazines with positive flavor attributes. Initial flavor notes were explored through sensory work, Gas Chromatography-Olfactometry, and chemical analysis. The fresh roasted volatiles produced from roasted peanuts and the aldehydes resulting from oxidation were also evaluated using GC-FID to quantify and identify the pyrazines and hexanal over a 21 day storage period. Electronic Nose was used to determine differences between storage periods. Gas chromatography-Olfactometry identified potent pyrazines contributing to fresh roasted peanutty aroma in fresh peanuts. Using GC-FID a significant decrease (p<.05) in 2-ethylpyrazine and 2,3-diethylpyrazine concentration was found over a 21-day period. No significant difference (p>0.05) was noted in the other pyrazines evaluated. A significant increase (p<0.05) was noted in the hexanal concentration over a 21-day period. The peroxide values and sensory analysis correlated directly with the GC-FID results with a significant increase (p<0.05) in peroxide value at Day 14 and Day 21, and a significant decrease (p<0.05) in fresh roasted peanuty flavor from days 0-21 and a significant increase (p<.05) in painty, cardboardy and bitter from days 7-21. The electronic nose successfully separated Day 0 and Day 21 samples from Day 7 and 14, which were also separated, but with minimal overlap. / Ph. D.

Le cancer constitue l’une des principales causes de mortalité, plus particulièrement dans l’ensemble des pays développés, et représente, de ce fait aujourd’hui un problème de santé publique majeur.Depuis quelques années, les alcaloïdes marins représentent une source d’inspiration importante pour les chimistes en vue d’obtenir de nouveaux médicaments anticancéreux.Dans cette optique, des recherches effectuées au sein de notre laboratoire ont fait état de la synthèse d’analogues de ces alcaloïdes possédant une structure tris aromatique.Nous avons développé une approche synthétique originale de ces composés disposant d’un hétérocycle central sur lequel sont greffés deux noyaux phényles ou indoles substitués avec des groupes hydroxy ou hydrophiles. Ils sont reliés entre eux par une liaison carbone-carbone ou carbone-amine ce qui a généré une bibliothèque de près de 150 molécules originales.Différentes évaluations pharmacologiques ont été réalisées. L’inhibition des kinases (DYRK1A, CDK5, GSK3) par nos produits et l’évaluation de leur cytotoxicité sur diverses lignées cellulaires cancéreuses humaines ont été réalisées.L’obtention de ces composés a été également l’occasion de nous intéresser à la synthèse et la réactivité du 2-indolyltrifluoroborate de potassium dans les réactions de Suzuki-Miyaura. Un travail méthodologique a été réalisé dans ce sens. / Cancer, one of the leading causes of death, particularly in the developed countries, represents today a major public health problem.Over the last few years, marine alkaloids represent a source of inspiration for chemists in order to obtain new anticancer drogs.For this purpose, as a part of our laboratory researches, analogues of marine alkaloids were synthesized possessing a tris-aromatic structure.We developed an original approach to synthesize these compounds formed by a central heterocycle core on wich is graft two arylic or indoles patterns with hydroxylic or hydrophilic side chains. They are related by a carbon-carbon or carbon-amine bond that generated a library of 150 original molecules.Various pharmacological analyses were carried out. The inhibition of kinases (DYRK1A, CDK5, GSK3) by our products and the evaluation of their cytotoxicity on various human cancer cell lines have been performed.Obtaining these compounds was also an opportunity to be interested in the synthesis and reactivity of potassium 2-indolyl trifluoroborate towards Suzuki-Miyaura reaction. A new methodology was developed.

Thesis (MSc (Chemistry and Polymer Science))--University of Stellenbosch, 2008. / A method for the detection of adulteration of South African Sauvignon blanc wines, by enrichment with foreign sources of 3-alkyl-2-methoxypyrazenes, is described. The levels of three 3-alkyl-2-methoxypyrazenes (3-isobutyl-, 3- isopropyl- and 3-sec-butyl-2-methoxypyrazine) in South African Sauvignon blanc wines were measured with liquid chromatography-mass spectrometry. Sample preparation involved clean-up and pre-concentration by distillation followed by solvent extraction of the distillate with dichloromethane. Extracts were acidified and concentrated by evaporation and finally reconstituted to a fixed volume to affect quantitative pre-concentration of the samples. Sample extracts were separated with reversed phase liquid chromatography utilizing a phenyl-hexyl separation column. Residues were measured with liquid chromatography-mass spectrometry utilizing a tandem quadrupole mass spectrometric detector operated in multiple reaction monitoring mode for optimal trace level quantitation. Atmospheric pressure chemical ionization was utilized as electrospray ionization was found to suffer from quenching effects attributed to the sample matrix. Qualitative information was obtained from the relevant molecular ions as well as two secondary ion transitions (and one ion ratio) in each case. Recoveries obtained by the extraction procedure were better than 90% with coefficient of variance of better than 10% at concentrations from 1 to 100 ng/L. The limit of detection of the method was 0.03 ng/L and the limit of quantification 0.10 ng/L for the three analytes measured. The described LC-MS method is more sensitive for the determination of 3-alkyl-2-methoxypyrazines in wine than GC methods reported for the same purpose. From the experimental data, a set of parameters were established to discriminate adulterated South African Sauvignon blanc wines. It was demonstrated that the 3-isobutyl-2-methoxypyrazine concentration, despite showing considerable variance, was confined to a relatively narrow range spanning approximately two orders of magnitude (0.20 to 22 ng/L). A clear indication of possible maximum values for this compound in South African Sauvignon blanc wines was obtained from the analysis of a large number of samples (577), spanning most relevant wine producing regions and representing vintages 2003 to 2006. It was also demonstrated that South African Sauvignon blanc wines contain the major 3- alkyl-2-methoxypyrazenes in reasonably distinct relative amounts and that the said ratios of abundance may be used to elucidate authenticity. The expected effect of adulteration with green pepper extracts or some synthetic preparations on the 3-isobutyl-2-methoxypyrazine concentration as well as the relative abundances were also determined by characterizing the corresponding profiles in green peppers and some synthetic flavor preparations. Two adulterated samples in the dataset were identified by both outlined criteria. A limited number of wines of other cultivars were also analyzed. The results represent the most complete and accurate data on the 3-alkyl-2-methoxypyrazine content of South African Sauvignon blanc wines to date. A publication covering the work presented in this thesis is currently in preparation.

ABSTRACT A core tool of sensory science is the use of trained descriptive panels. This research describes an investigation into the role of motivation in the performance of trained panels and the use of a trained panel to develop a better understanding of the perception of Sauvignon blanc wines. Substantial investment in time and money is directed towards ensuring trained panels perform optimally. Having selected a panel, the panel leader needs to ensure that panellists provide accurate, reliable data. Panellist motivation is also an important factor to consider. While performance psychology, education and sport science fields have researched motivation extensively, knowledge about panellist motivation within sensory science is limited. However, findings from existing research in these other areas - which suggest an important role for autonomy, competence and relatedness - can be applied to sensory panels in order to increase intrinsic motivation. The initial part of the research investigated the fundamental factors that affect and influence panellists’ motivation and participation. A survey (n=74) revealed that extra income and a general interest in food were the key drivers in inspiring people to become panellists, whilst enjoyment in being a panellist, interest in food, and extra income were key drivers for people to remain panellists. In a second survey, the intrinsic motivation of seven trained panels from four countries (n=108) was assessed. External panels were found to be more intrinsically motivated than internal panels. Experienced panellists had an increased perception of competence, which is a key factor for people to be intrinsically motivated. Understanding motivational frameworks currently used in other research fields and integrating them into existing panel training protocols may enhance and sustain panellists’ intrinsic motivation. A trained panel (n=14) was then used in the second part of the thesis to identify key flavours in Sauvignon blanc wines from Australia, France, New Zealand, Spain, South Africa and USA. Sixteen characteristics were identified and measured, including sweet sweaty passionfruit, capsicum, passionfruit skin/stalk, boxwood/cat’s urine, grassy, mineral/flinty, citrus, bourbon, apple lolly/candy, tropical, mint, fresh asparagus, canned asparagus, stonefruit, apple and snowpea. Principal component analysis was used to describe differences between regions and countries. Sauvignon blanc wines from Marlborough, New Zealand (NZ), were described by tropical and sweet sweaty passionfruit characteristics, while French and South African Sauvignon blanc wines were described as having flinty/mineral and bourbon-like flavors. Chemical analyses of these wines also showed that Marlborough, NZ wines had more methoxypyrazine and thiol compounds. A consumer study (n=109) showed that New Zealanders significantly prefer New Zealand style Sauvignon blanc. The final part of this research focused on using trained panellists to explore the interactions between volatile and non-volatile wine compounds and their effects on the aroma profile of New Zealand Sauvignon blanc wine. Four volatile aroma compounds that are important in New Zealand Sauvignon blanc wine were studied (isobutyl methoxypyrazine [MIBP], 3-mercaptohexanol [3MH], 3-mercaptohexanol acetate [3MHA], and ethyl decanoate). Each of these four aroma compounds were assessed in combination with three non-volatile polyphenolic compounds commonly found in Sauvignon blanc wine: catechin, caffeic acid and quercetin. Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating, or showing little effect on the perception of the aroma compounds. The perception of MIBP, 3MH, and ethyl decanoate were largely suppressed by the added polyphenols, with a few exceptions. The perception of 3MH was accentuated with the addition of caffeic acid, and the perception of 3MHA was accentuated with the addition of catechin. The interactive effects of aroma compounds with polyphenols likely reflect non-covalent associations in the wine solution that reduce the volatility of the aroma compounds. With an understanding of the interactive effects of volatile and non-volatile compounds in wine, winemakers might optimize the impact of selected volatile compounds by managing polyphenol levels, supporting their efforts to attain desirable wine aroma profiles.

ABSTRACT A core tool of sensory science is the use of trained descriptive panels. This research describes an investigation into the role of motivation in the performance of trained panels and the use of a trained panel to develop a better understanding of the perception of Sauvignon blanc wines. Substantial investment in time and money is directed towards ensuring trained panels perform optimally. Having selected a panel, the panel leader needs to ensure that panellists provide accurate, reliable data. Panellist motivation is also an important factor to consider. While performance psychology, education and sport science fields have researched motivation extensively, knowledge about panellist motivation within sensory science is limited. However, findings from existing research in these other areas - which suggest an important role for autonomy, competence and relatedness - can be applied to sensory panels in order to increase intrinsic motivation. The initial part of the research investigated the fundamental factors that affect and influence panellists’ motivation and participation. A survey (n=74) revealed that extra income and a general interest in food were the key drivers in inspiring people to become panellists, whilst enjoyment in being a panellist, interest in food, and extra income were key drivers for people to remain panellists. In a second survey, the intrinsic motivation of seven trained panels from four countries (n=108) was assessed. External panels were found to be more intrinsically motivated than internal panels. Experienced panellists had an increased perception of competence, which is a key factor for people to be intrinsically motivated. Understanding motivational frameworks currently used in other research fields and integrating them into existing panel training protocols may enhance and sustain panellists’ intrinsic motivation. A trained panel (n=14) was then used in the second part of the thesis to identify key flavours in Sauvignon blanc wines from Australia, France, New Zealand, Spain, South Africa and USA. Sixteen characteristics were identified and measured, including sweet sweaty passionfruit, capsicum, passionfruit skin/stalk, boxwood/cat’s urine, grassy, mineral/flinty, citrus, bourbon, apple lolly/candy, tropical, mint, fresh asparagus, canned asparagus, stonefruit, apple and snowpea. Principal component analysis was used to describe differences between regions and countries. Sauvignon blanc wines from Marlborough, New Zealand (NZ), were described by tropical and sweet sweaty passionfruit characteristics, while French and South African Sauvignon blanc wines were described as having flinty/mineral and bourbon-like flavors. Chemical analyses of these wines also showed that Marlborough, NZ wines had more methoxypyrazine and thiol compounds. A consumer study (n=109) showed that New Zealanders significantly prefer New Zealand style Sauvignon blanc. The final part of this research focused on using trained panellists to explore the interactions between volatile and non-volatile wine compounds and their effects on the aroma profile of New Zealand Sauvignon blanc wine. Four volatile aroma compounds that are important in New Zealand Sauvignon blanc wine were studied (isobutyl methoxypyrazine [MIBP], 3-mercaptohexanol [3MH], 3-mercaptohexanol acetate [3MHA], and ethyl decanoate). Each of these four aroma compounds were assessed in combination with three non-volatile polyphenolic compounds commonly found in Sauvignon blanc wine: catechin, caffeic acid and quercetin. Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating, or showing little effect on the perception of the aroma compounds. The perception of MIBP, 3MH, and ethyl decanoate were largely suppressed by the added polyphenols, with a few exceptions. The perception of 3MH was accentuated with the addition of caffeic acid, and the perception of 3MHA was accentuated with the addition of catechin. The interactive effects of aroma compounds with polyphenols likely reflect non-covalent associations in the wine solution that reduce the volatility of the aroma compounds. With an understanding of the interactive effects of volatile and non-volatile compounds in wine, winemakers might optimize the impact of selected volatile compounds by managing polyphenol levels, supporting their efforts to attain desirable wine aroma profiles.