The Effect of Phenol Composition on the Sensory Profile of Smoke Affected Wines

Abstract

Vineyards exposed to wildfire generated smoke can produce wines with elevated levels of lignin derived phenols that have acrid, metallic and smoky aromas and flavour attributes. While a large number of phenols are present in smoke affected wines, the effect of smoke vegetation source on the sensory descriptors has not been reported. Here we report on a descriptive sensory analysis of wines made from grapes exposed to different vegetation sources of smoke to examine: (1) the effect vegetation source has on wine sensory attribute ratings and; (2) associations between volatile and glycoconjugated phenol composition and sensory attributes. Sensory attribute ratings were determined by a trained sensory panel and phenol concentrations determined by gas chromatography-mass spectroscopy. Analysis of variance, principal component analysis and partial least squares regressions were used to evaluate the interrelationships between the phenol composition and sensory attributes. The results showed that vegetation source of smoke significantly affected sensory attribute intensity, especially the taste descriptors. Differences in aroma and taste from smoke exposure were not limited to an elevation in a range of detractive descriptors but also a masking of positive fruit descriptors. Sensory differences due to vegetation type were driven by phenol composition and concentration. In particular, the glycoconjugates of 4-hydroxy-3-methoxybenzaldehyde (vanillin), 1-(4-hydroxy-3-methoxyphenyl)ethanone (acetovanillone), 4-hydroxy-3,5-dimethoxybenzaldehyde (syringaldehyde) and 1-(4-hydroxy-3,5-dimethoxyphenyl)ethanone (acetosyringone) concentrations were influential in separating the vegetation sources of smoke. It is concluded that the detractive aroma attributes of smoke affected wine, especially of smoke and ash, were associated with volatile phenols while the detractive flavour descriptors were correlated with glycoconjugated phenols.

Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

“…Stojković et al [ 16 ] indicated that phenols contributed to the smoke flavor of sheep ham. Smoke taint of wines was thought to be closely related to the volatile phenol composition and glycoconjugated phenols [ 17 , 18 , 19 , 20 , 21 , 22 , 23 ]. Fudge et al [ 24 ] used reverse osmosis and solid phase adsorption to reduce the concentration of volatile phenols and ameliorate smoke taint in wine.…”

Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

“…For example, both 100 ppm 2,6-dimethoxyphenol and 1 ppm 4-ethylguaiacol were only described as smoky when presented individually, but, woody was added to the description when two chemicals were combined. Kelly and Zerihun [ 7 ] showed that guaiacol and syringol (2,6-dimethoxyphenol) often appeared together in smoky odors, and both increased smokiness. Hwoever, those compounds were found differentially in various types of wood and, thus, perhaps contributed to smokiness in different ways.…”

“…This phenomenon has been discussed before related to other chemical compounds ( 23 , 27 ). For smoky aroma, phenols such as guaiacol compounds and syringol often were found with other non-phenolic compounds in smoky odors from fires and those combinations were able to differentiate among various sources of smoke [ 7 , 13 ].…”

“…Those chemicals included pyrocatechol, 3-methoxypyrocatechol, 1,2-dimethoxybenzene, p -cresol, thymol, guaiacol, eugenol, m -cresol, o -cresol and isoeugenol. Smoke taint in wine was associated with volatile phenols and glycoconjugated phenols [ 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 ] and the removal of smoke-derived volatile phenols were used to ameliorate smoke taint in wine [ 15 ]. Of course, the odor character of compounds can change at different concentrations [ 16 , 17 ].…”

Sensory characterization of specific wood smoke aromas and their contributions to smoked Cheddar cheese flavor

“…Previous studies have evaluated the volatile components of wood smoke (Fujimaki, Kim, & Kurata, ; Hruza, Praag, & Heinsohn, ; Kim, Kurata, & Fujimaki, ; Maga, ; Porter, Bratzler, & Pearson, ; Cadwallader, ). Several studies have attempted to characterize the sensory properties of wood smoke through analysis of the phenolic compounds and smoke composition (Kelly & Zerihun, ; Kennison, Wilkinson, Pollnitz, Williams, & Gibberd, ; Wang & Chambers, ; Wang, Chambers, & Kan, ). Additionally, several studies have attempted to evaluate the sensory properties of smoke flavorings (Guillén & Manzanos, ; Ojeda, Bárcenas, Pérez‐Elortondo, Albisu, & Guillén, ).…”