Odour detection threshold and consumer rejection of 1,1,6-trimethyl-1,2-dihydronaphthalene in 1-year-old Riesling wines

The sensory properties of wines are a major element that will determine success with consumers. It has been only in recent times that the wine industry and research community have started to apply the principles of sensory evaluation to quantify consumer preferences. This review provides an overview of current knowledge of the sensory attributes that have been found to be important to consumer preference and liking, including taints and off‐flavours. The evidence for subgroups of consumers with different preference is considered, and the links between liking responses and demographic or psychologically based measures are outlined. The relationship between quality judgements of experts and liking of consumers has been established in several studies, and it has been repeatedly shown that generally there is no relationship between the two measures. Finally, the limitations in methodology for characterising consumer perceptions and hedonic response, the value of blind versus informed evaluations, and the linkages between consumer sensory‐based testing and marketing research are explored.

Section: Consumer Responses To Off-flavoursmentioning

confidence: 85%

Section: Consumer Responses To Off-flavoursmentioning

confidence: 99%

Application of consumer sensory science in wine research

Francis

Williamson

2015

“…A recent consumer study investigated the difference threshold for TDN in two 1‐year‐old Riesling wines and found an aroma detection threshold of 18–20 μg/L and a consumer rejection threshold of up to 80–160 μg/L (Ross et al . ).…”

Section: C13‐norisoprenoidsmentioning

confidence: 97%

Terpenoids and their role in wine flavour: recent advances

Black

Parker

Siebert

et al. 2015

123

118

The terpenoids are a major class of natural products with a range of functions in plants. In the grape, monoterpenes, sesquiterpenes and C13‐norisoprenoids are present either in a free volatile form, or bound to sugars and rendered non‐volatile. Of the many terpenoids in grapes, only a relatively small number makes an important contribution to wine aroma. This review summarises new developments in understanding terpenoids, including the monoterpenes linalool, cis‐rose oxide, 1,8‐cineole and wine lactone; the sesquiterpene rotundone; and the C13‐norisoprenoids β‐damascenone, β‐ionone, 1,1,6‐trimethyl‐1,2‐dihydronaphthalene and (E)‐1‐(2,3,6‐trimethylphenyl)buta‐1,3‐diene. Their origin, formation and behaviour during winemaking and ageing, and viticultural influences on their concentration, will be discussed, as well as their role in different wine styles.

“…The consumer rejection threshold (CRT) approach has been used to determine the concentration of a compound that gives a significantly lower preference. Based on a novel application of the paired preference test, the method has been applied to answer several off‐flavour questions in wine, such as 2,4,6‐trichloroanisole (Prescott et al ), phenolic substances (Yoo et al ), 1,1,6‐trimethyl‐dehydronaphthalene (Ross et al ), ethyl phenyl‐acetate and phenyl acetic acid (Campo et al ) and 1,8‐cineole (Saliba et al ). According to Francis and Williamson (), the approach provides, more generally, a valuable measure as to when consumers will respond negatively to a flavour.…”

Section: Introductionmentioning

confidence: 99%

Can a certain concentration of rotundone be undesirable in Duras red wine? A study to estimate a consumer rejection threshold for the pepper aroma compound

Geffroy

Descôtes

Serrano

et al. 2017

Background and Aims: Rotundone is responsible for peppery aroma in wine. This note is not appreciated by all consumers, which indicates that rotundone might be considered as a taint above a certain concentration. The current study aimed at determining a consumer rejection threshold for rotundone in Duras red wine. Methods and Results: Consumers (n = 62) received pairs of samples consisting of a base wine and the base wine spiked with an ascending concentration of rotundone and were asked to indicate which sample they preferred. Anosmic respondents detected through triangle tests represented 31% of the panellists. For these panellists, the wine spiked at the lowest concentration was significantly rejected suggesting that rotundone might induce a trigeminal sensation and/or is involved in molecular mechanisms of flavour reduction. For remaining panellists, we were not able to determine any consumer rejection threshold. We identified three clusters of consumer profiles. The first cluster preferred a moderate concentration of rotundone and rejected a high concentration. The second cluster, mainly composed of young consumers, preferred the Control. The last group appreciated peppery wines especially at high concentration. Conclusions: The response of consumers to rotundone is complex, and peppery notes are perceived positively or in a neutral manner by most consumers with the exception of young panellists. Significance of the Study: Our results may assist grape growers producing Duras and other cultivars, where rotundone makes a sensory contribution, to adapt their products to consumer profiles. They also open new fields of investigation into mechanisms involved in specific anosmia to rotundone.