Thermodynamic and molecular evidence for mannoprotein-mediated aroma retention in non-alcoholic synthetic wine

Non-alcoholic wine production is challenged by volatile aroma compound (VOC) losses during dealcoholization, which reduces sensory quality. This study evaluated a commercial mannoprotein (MP) for enhancing aroma retention and sensory attributes in non-alcoholic synthetic wines (NSWs) produced via reverse osmosis (RO). Synthetic wines were supplemented with MP (0–2 g/L), stored for six months, and dealcoholized to 0.4 % v/v ethanol. VOCs were analyzed using headspace solid-phase microextraction–gas chromatography–mass spectrometry, sensory profiling was performed with a trained panel, and MP–VOC interactions were assessed via thermodynamic modeling and molecular docking. MP at 1 g/L increased odor-active compounds from 7 (control) to 10–11, improved ester and aldehyde retention by up to 12 %, and enhanced fruity, floral, and sweet aromas by 44–97 %, while excessive MP (2 g/L) increased green notes. Interactions were spontaneous (Δ G ° < 0), predominantly entropy-driven, with docking revealing stable multi-site binding via hydrophobic, van der Waals, and hydrogen bonding. Ethyl hexanoate and ethyl phenylacetate showed strong affinities, aligning with higher odor activity values and favorable sensory impact. These findings highlight MP as both an aroma binder and modulator, offering mechanistic and practical strategies for improving aroma quality in non-alcoholic wines and guiding additive use within regulatory limits. • Mannoprotein improved volatile compounds retention in dealcoholized synthetic wines. • Optimal MP concentration (1 g/L) enhances fruity, sweet, and floral aroma attributes. • Thermodynamic analysis confirmed spontaneous and stable MP–VOC binding. • Molecular docking reveals hydrophobic and hydrogen bonding in MP–VOC interactions. • MP provides practical strategy for improving non-alcoholic wine sensory quality.