An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

Abstract

International audienceThe objective of this work is measuring the effect of different volatile extract compositions on the perception of taste, astringency, global intensity and persistence of wine. Six Spanish wines, two from Chardonnay and four from Tempranillo grapes, all of them showing different chemical and sensory characteristics, were selected. Wines were separated into volatile and non-volatile fractions by solid phase extraction and lyophilisation and further liquid extraction, respectively. Eighteen "reconstituted wines" were prepared, combining different volatile extracts and different non-volatile matrices and adjusting ethanol content to 12% (v/v), and were further described by a specifically trained sensory panel. Taste attributes (sweetness, acidity, bitterness), astringency, aroma intensity, global intensity and persistence were assessed in both, original and "reconstituted" wines by using a numerical category scale. The sensory properties of the original wines were retained by their corresponding "reconstituted samples". The sensory assessment of the "reconstituted wines" showed that the addition of volatile fruity extracts from white wines brought about a decrease in astringency and bitterness and an increase in sweet perception in all cases. While global intensity and persistence of white wine matrices were also increased, they did not change in red wine matrices, which suggests that the volatile fraction plays only a secondary role in these attributes of red wines. Similarly, the effects of replacing the volatile fraction of a red wine by volatile extracts from other red wines were small and inconsistent, which confirms that taste and astringency are primarily driven by non-volatile molecules in these wines. (C) 2010 Elsevier Ltd. All rights reserved

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

“…Static in vitro extraction of the volatiles released from model matrices has mainly been performed using headspace methods (Boland et al, 2006;Déléris et al, 2011;Lethuaut et al, 2005;Weel et al, 2002;Zafeiropoulou et al, 2012), Solid Phase MicroExtraction (Keršienė et al, 2008;Kühn et al, 2009;Saint-Eve et al, 2009;Ventanas et al, 2010b) and liquid-liquid microextraction or solid phase extraction (Sáenz-Navajas, Campo, Fernández-Zurbano, Valentin, & Ferreira, 2010) (Table 2). Identification and quantification of volatiles has been carried out with GC/FID and/or GC/ MS instruments.…”

Functional (Non‹avor) Properties of Flavor Compounds

“…Such unexpected effect was attributed to the fact that different nonvolatile compositions can interact differentially toward different chemical structures or functionalities. This in turn means that, for a nominally equivalent volatile composition, substantially different headspace volatile profiles leading to different aroma properties can be obtained (Saenz-Navajas et al 2010b). Wine in mouth flavor is yet more complex, because of the additional chemical and perceptual complexity introduced by tastants and astringent compounds.…”

Exploring Retro-Nasal Aroma’s Influence on Mouthfeel Perception of Chardonnay Wines

“…Olfactory influence on the perception of texture has been observed in other complex food systems, such as yogurt and milk products [29,30]. An investigation into the effect of the nonvolatile fraction of wine on the intensity of the volatile fraction has shown a positive influence [31], and some work has been done linking wine volatiles to the perception of mouthfeel sensations, however this study was limited to the specific parameter of "astringency" [32]. In this study, we begin to investigate how the volatile fraction of white wine can influence the perception of all mouthfeel parameters.…”