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Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements
- Source :
- Digital.CSIC. Repositorio Institucional del CSIC, instname
- Publication Year :
- 2020
- Publisher :
- Elsevier, 2020.
-
Abstract
- The present study was aimed at increasing the understanding of red wine mouthfeel by investigating the potential cross-modal effect of aroma and establishing relationships between sensory dimensions and chemical measurements. Investigations involved a set of 42 non-wooded red wines that were described with a novel application of a variant of the rate-all-that-apply sensory methodology (“rate-K attributes”) by a group of Spanish wine experts under two conditions: (1) with no aroma perception (using nose clips) and (2) with aroma perception. In parallel, ethanol content, pH, titratable acidity, tannin activity, concentration of tannins, and spectroscopic measures of wines were determined. Results suggest that aroma does not play a main effect on taste or mouthfeel perception of red wines, except for oily mouthfeel, which was hypothesised to be masked by earthy aromas and enhanced by alcoholic nuances attributed to cognitive interactions. Independent and non-correlated mouthfeel dimensions such as dry/silky and sticky, grainy, prickly or oily were also identified. Tannin activity was shown to be highly positively correlated to dry on the palate, and tannin concentration with both overall dry and dry on the palate. A significant partial least squares regression model showed that tannin concentration and activity (positive contribution) as well as pH values (negative) were good predictors of the mouthfeel dimension mainly related to dry and sticky terms.<br />This work was funded by the Spanish Ministry of Economy and Competitiveness (MINECO) (project AGL-2017-87373-C3-3-R). M.P.S.N., and S.F.T acknowledge MINECO for their postdoctoral (Juan de la Cierva Incorporación 2015: IJDC-2015-23444), and predoctoral fellowships (UR-CAR-2018), respectively. LAAE acknowledges the continuous support of Diputación General de Aragón (T53) and European Social Fund and the diligent participation of the wine experts from Rioja region.
- Subjects :
- Polyphenol
Taste
030309 nutrition & dietetics
Astringency
Tannin activity
media_common.quotation_subject
Tannin concentration
Sensation
Wine
Titratable acid
Sensory system
Partial least squares regression
Cross-modal interaction
03 medical and health sciences
Mouthfeel
0404 agricultural biotechnology
Perception
Humans
Tannin
Food science
Aroma
media_common
Drying
chemistry.chemical_classification
0303 health sciences
biology
Chemistry
Taste Perception
food and beverages
04 agricultural and veterinary sciences
Hydrogen-Ion Concentration
biology.organism_classification
040401 food science
Rate-K attributes
Odorants
Tannins
Food Science
Subjects
Details
- Database :
- OpenAIRE
- Journal :
- Digital.CSIC. Repositorio Institucional del CSIC, instname
- Accession number :
- edsair.doi.dedup.....52a6e201f09b07ded6c22d4cb027e658