Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements

• Published in: Food research international Vol. 131; p. 108945
• Main Authors: Sáenz-Navajas, María-Pilar, Ferrero-del-Teso, Sara, Jeffery, David W., Ferreira, Vicente, Fernández-Zurbano, Purificación
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.05.2020
• Subjects: Astringency; Cross-modal interaction; Drying; Humans; Hydrogen-Ion Concentration; Odorants - analysis; Partial least squares regression; Polyphenol; Rate-K attributes; Sensation; Tannin activity; Tannin concentration; Tannins; Taste Perception; Wine - standards; Polyphenol; Tannin activity; Astringency; Cross-modal interaction; Partial least squares regression; Rate-K attributes; Tannin concentration; Drying
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2019.108945

[Display omitted] •Aroma does not have a main effect on taste or mouthfeel perception of red wines.•The only effect of aroma was observed for oily mouthfeel.•Oily mouthfeel was masked by earthy aromas and enhanced by alcoholic nuances.•Independent dimensions were related to dry/silky, grainy, prickly and oily.•Tannin concentration and activity and pH drove wine dryness. The present study was aimed at increasing the understanding of red wine mouthfeel by investigating the potential cross-modal effect of aroma and establishing relationships between sensory dimensions and chemical measurements. Investigations involved a set of 42 non-wooded red wines that were described with a novel application of a variant of the rate-all-that-apply sensory methodology (“rate-K attributes”) by a group of Spanish wine experts under two conditions: (1) with no aroma perception (using nose clips) and (2) with aroma perception. In parallel, ethanol content, pH, titratable acidity, tannin activity, concentration of tannins, and spectroscopic measures of wines were determined. Results suggest that aroma does not play a main effect on taste or mouthfeel perception of red wines, except for oily mouthfeel, which was hypothesised to be masked by earthy aromas and enhanced by alcoholic nuances attributed to cognitive interactions. Independent and non-correlated mouthfeel dimensions such as dry/silky and sticky, grainy, prickly or oily were also identified. Tannin activity was shown to be highly positively correlated to dry on the palate, and tannin concentration with both overall dry and dry on the palate. A significant partial least squares regression model showed that tannin concentration and activity (positive contribution) as well as pH values (negative) were good predictors of the mouthfeel dimension mainly related to dry and sticky terms.