Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules

The present work was aimed at understanding the sensory responses induced by dry white wine modified with increasing concentrations of different sensory active molecules. The tasting panel was composed by 34 trained subjects characterized according to gender, smoking habits, 6-n-propylthiouracil (PR...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Vitorino Guilherme, Mota Mariana, Malfeito-Ferreira Manuel
Formato:	article
Lenguaje:	EN PT
Publicado:	EDP Sciences 2021
Materias:	flavor taste prop sweetness cross-modal congruency Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/04d34a32e330468ba2ad673700f7ab44
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:04d34a32e330468ba2ad673700f7ab44
record_format	dspace
spelling	oai:doaj.org-article:04d34a32e330468ba2ad673700f7ab442021-11-08T15:18:27ZCharacterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules2416-395310.1051/ctv/ctv20213602139https://doaj.org/article/04d34a32e330468ba2ad673700f7ab442021-01-01T00:00:00Zhttps://www.ctv-jve-journal.org/articles/ctv/pdf/2021/02/ctv20213602p139.pdfhttps://doaj.org/toc/2416-3953The present work was aimed at understanding the sensory responses induced by dry white wine modified with increasing concentrations of different sensory active molecules. The tasting panel was composed by 34 trained subjects characterized according to gender, smoking habits, 6-n-propylthiouracil (PROP) taster status, and sensitivity to tartaric acid, tannic acid and sucrose. Additional taste/mouthfeel responsiveness was evaluated in a basal white wine added of tartaric acid, tannic acid and sucrose. The addition of a fruity odorant mixture to the base white wine enabled the assessment of orthonasal aroma and taste intensities (sweetness, sourness, saltiness). The diversity of taste/mouthfeel responsiveness in water or wine enabled to group individuals as high or low sensitives. Likewise, the tasting panel showed two groups responding differently to aroma and flavor. Both high and low aroma sensitivity individuals showed equal (p>0.05) and congruent response to in-mouth sweet flavor perception. Moreover, the high smell sensitive group was less sensitive to sourness and saltiness than the low smell sensitives for the spiked wines across all flavor concentrations. Differences in PROP taster status and sensitivity to other tastants in water solutions were not correlated with the taste/mouthfeel perceptions in wine. The individuals most sensitive to sucrose in wine taste showed higher response to the fruity aroma. In conclusion, taste, mouthfeel and flavor perceptions showed a high variability among individuals evidencing the advantage of grouping tasters with different chemosensory sensitivities to understand cross-modal sensory interactions.Vitorino GuilhermeMota MarianaMalfeito-Ferreira ManuelEDP Sciencesarticleflavortastepropsweetnesscross-modalcongruencyPlant cultureSB1-1110ENPTCiência e Técnica Vitivinícola, Vol 36, Iss 2, Pp 139-150 (2021)
institution	DOAJ
collection	DOAJ
language	EN PT
topic	flavor taste prop sweetness cross-modal congruency Plant culture SB1-1110
spellingShingle	flavor taste prop sweetness cross-modal congruency Plant culture SB1-1110 Vitorino Guilherme Mota Mariana Malfeito-Ferreira Manuel Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules
description	The present work was aimed at understanding the sensory responses induced by dry white wine modified with increasing concentrations of different sensory active molecules. The tasting panel was composed by 34 trained subjects characterized according to gender, smoking habits, 6-n-propylthiouracil (PROP) taster status, and sensitivity to tartaric acid, tannic acid and sucrose. Additional taste/mouthfeel responsiveness was evaluated in a basal white wine added of tartaric acid, tannic acid and sucrose. The addition of a fruity odorant mixture to the base white wine enabled the assessment of orthonasal aroma and taste intensities (sweetness, sourness, saltiness). The diversity of taste/mouthfeel responsiveness in water or wine enabled to group individuals as high or low sensitives. Likewise, the tasting panel showed two groups responding differently to aroma and flavor. Both high and low aroma sensitivity individuals showed equal (p>0.05) and congruent response to in-mouth sweet flavor perception. Moreover, the high smell sensitive group was less sensitive to sourness and saltiness than the low smell sensitives for the spiked wines across all flavor concentrations. Differences in PROP taster status and sensitivity to other tastants in water solutions were not correlated with the taste/mouthfeel perceptions in wine. The individuals most sensitive to sucrose in wine taste showed higher response to the fruity aroma. In conclusion, taste, mouthfeel and flavor perceptions showed a high variability among individuals evidencing the advantage of grouping tasters with different chemosensory sensitivities to understand cross-modal sensory interactions.
format	article
author	Vitorino Guilherme Mota Mariana Malfeito-Ferreira Manuel
author_facet	Vitorino Guilherme Mota Mariana Malfeito-Ferreira Manuel
author_sort	Vitorino Guilherme
title	Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules
title_short	Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules
title_full	Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules
title_fullStr	Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules
title_full_unstemmed	Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules
title_sort	characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules
publisher	EDP Sciences
publishDate	2021
url	https://doaj.org/article/04d34a32e330468ba2ad673700f7ab44
work_keys_str_mv	AT vitorinoguilherme characterizationofsensoryperceptionselicitedbywhitewinespikedwithdifferentaromatasteandmouthfeelactivemolecules AT motamariana characterizationofsensoryperceptionselicitedbywhitewinespikedwithdifferentaromatasteandmouthfeelactivemolecules AT malfeitoferreiramanuel characterizationofsensoryperceptionselicitedbywhitewinespikedwithdifferentaromatasteandmouthfeelactivemolecules
_version_	1718442012064088064

Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules

Ejemplares similares