Natural Flavor Additives Influence the Sensory Perception and Consumer Liking of Australian Chardonnay and Shiraz Wines

Saltman, Yaelle; Johnson, Trent E.; Wilkinson, Kerry L.; Ristić, Renata; Norris, Leslie M.; Bastian, Susan E.P.

doi:10.5344/ajev.2016.16057

Cited by 12 publications

(15 citation statements)

References 21 publications

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“…Meilgaard, et al [16] suggested that consumers with similar attitudes might be identified by cluster analysis. Many segmentation bases have been applied in the literature, with examples for wine consumers that include liking scores [17][18][19], knowledge, or product-related experience [20,21], demographics [22] and psychographic segmentation bases such as personality, values or interest. Besides the application of geographic, demographic and socio-economic, behavioral, and psychographic segmentation bases in the wine market, other segmentation bases in various wine market models are emerging, including those based on biology, sustainability and social media [23].…”

Section: Introductionmentioning

confidence: 99%

Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient

Nguyen

Johnson

Jeffery

et al. 2020

Foods

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This study explored wine consumers’ preferences towards a novel Australian Shiraz wine product containing Ganoderma lucidum (GL). Wine consumers (n = 124) were asked to complete a questionnaire and participate in a blind tasting of six GL wine products (differing in the amount and timing of GL extract additions). Based on individual liking scores for each GL wine product that was tasted, four hedonic clusters C1 (n = 44, preferred control and low levels of GL additions), C2 (n = 28, preferred control only), C3 (n = 26, generally preferred all GL additions) and C4 (n = 26, preferred 1 g/L additions and 4 g/L post-fermentation) were identified. Sensory attributes of the GL wine products were also profiled with rate-all-that-apply (n = 65) and the 31 sensory attributes that significantly differentiated the wines underwent principal component analysis with the hedonic clusters overlaid to explain consumers’ preferences. There was a clear separation between hedonic clusters. Sensory attributes and volatile flavor compounds that significantly differentiated the wines were subjected to partial least squares regression, which indicated the important positive drivers of liking among the hedonic clusters. Pepper and jammy aroma, 3-methylbutanoic acid (linked to fruity notes) and non-fruit aftertaste positively drove C2′s preference, whereas spice flavor and hexanoic acid (known for leafy and woody descriptors) drove C3′s liking. There were no positive drivers for C1′s liking but bitter taste, cooked vegetable, and toasty aromas drove this cluster’ dislike. C4 preferred brown appearance, tobacco aroma, and jammy and cooked vegetable flavors. These findings provide the wine industry with deeper insights into consumers’ liking towards new GL wine products targeted at the Australasian market.

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Section: Introductionmentioning

confidence: 99%

Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient

Nguyen

Johnson

Jeffery

et al. 2020

Foods

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“…The preparation of flavored wines has previously been reported in full [7]. Briefly, four inexpensive commercial wines (retailing at ≤ AUD$10 per 750 mL bottle), two 2011 Chardonnay wines from the Riverland and South Eastern Australia (hereafter CH1 and CH2) and two 2011 Shiraz wines, both from South Eastern Australia (hereafter SH1 and SH2), were sourced from Australian wineries and spiked with different combinations of flavorings (Table S1) to generate two flavored versions of each wine (on a 20 L scale).…”

Section: Preparation and Aging Of Winesmentioning

confidence: 99%

“…The pH, titratable acidity (TA, as g/L of tartaric acid) alcohol (% v/v), residual sugar (as g/L of glucose and fructose) and volatile acidity (VA, as g/L of acetic acid) of wines were measured (in duplicate) according to published methodology [20]. Results from chemical analyses performed five weeks after bottling (hereafter 't = 0') were reported previously [7]; in the current study, analyses were repeated following 12 months bottle aging of wines (hereafter 't = 1').…”

Section: Basic Wine Compositionmentioning

confidence: 99%

“…The sensory profiles of control and flavored wines were determined by descriptive analysis (DA). The sensory analyses performed five weeks after bottling (i.e., at 't = 0') have previously been described in full [7]; in the current study, analyses were repeated following 12 months bottle aging of wines (i.e., at 't = 1').…”

Section: Sensory Analysis Of Winesmentioning

confidence: 99%

“…A subsequent study evaluated consumer liking of control (unflavored) and flavored Chardonnay and Shiraz wines, and identified consumer segments who accepted, and in some cases preferred, the flavored wines [7]. The flavorings added to wines were chosen according to findings from previous studies on wine consumers' flavor preferences [8,9], with flavor combinations optimized via bench-top trials, then refined using feedback obtained from consumers via focus panels [7].…”

Section: Introductionmentioning

confidence: 99%

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Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines

Saltman

Culbert

Johnson

et al. 2020

Foods

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Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products. In this study, changes in the composition and sensory profiles of flavored Chardonnay (n = 2) and Shiraz (n = 2) wines were compared at bottling, and then again after 12 months of bottle aging. Flavorings and flavored wines were also analyzed by gas chromatography-mass spectrometry (GC-MS) to determine the key constituents responsible for changes to aroma and flavor profiles. However, many of the volatile compounds identified in flavor additives were not detected at appreciably higher concentrations in flavored wines, which was attributed to the very small quantities of flavorings that were added to base wines. The sensory profiles of control and flavored wines were determined by descriptive analysis, and the addition of flavorings to base wines significantly influenced the perception of some sensory attributes. Flavored Chardonnay wines exhibited enhanced fruit aromas and flavors, while fruit and developed attributes were enhanced in flavored Shiraz wines. Differences in sensory profiles were less apparent in Chardonnay wines following bottle aging, but depending on the flavorings added, flavored Shiraz wines could still be discriminated from their corresponding control wines after bottle aging. Results from this study demonstrate the potential for flavor additives to be used to enhance desirable attributes and/or mitigate wine sensory deficiencies.

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White wine tasting: Understanding taster responses based on flavor neuronal processing

Malfeito‐Ferreira

2022

White Wine Technology

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Natural Flavor Additives Influence the Sensory Perception and Consumer Liking of Australian Chardonnay and Shiraz Wines

Cited by 12 publications

References 21 publications

Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient

Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient

Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines

White wine tasting: Understanding taster responses based on flavor neuronal processing

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