Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting

Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting

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In order to determine if inter-individual differences in saliva composition and flow influence the perception of specific aromatic stimuli elicited by esters after wine consumption, ten individuals were selected and instructed in the recognition of four aromatic stimuli elicited by four ester compounds, which were added to a rosé wine. The whole panel was firstly characterised by their salivary flow, composition (pH, total protein content, macro- and micro- minerals) and rheological properties (viscosity), and secondly, the panellists were trained in a dynamic sensory method for the evaluation of retronasal aroma intensity at discrete time intervals (5, 60, 120, and 180 s) after wine expectoration. Significant inter-individual differences (p < 0.05) in saliva composition were found in most salivary parameters. Differences in the intensity ratings among individuals were also found for the four aroma attributes. Spearman correlation analysis between saliva parameters and aroma intensity over time showed a strong positive correlation between salivary flow and aroma perception for some aroma and time points. This correlation was higher in the immediate than in the long lasting perception and greater for aroma attributes elicited by short chain length esters (isoamyl acetate, ethyl butanoate and ethyl hexanoate) (than for attributes elicited by larger esters (ethyl decanoate).

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Bibliographic Details
Main Authors: Criado, Celia, Chaya, Carolina, Fernández-Ruiz, Virginia, Álvarez, M. Dolores, Herranz, Beatriz, Pozo-Bayón, Mª Ángeles
Other Authors: Ministerio de Economía y Competitividad (España)
Format: artículo biblioteca
Published: Elsevier 2019
Subjects:Wine, Retronasal aroma, Saliva, Inter-individual differences, Aroma perception, Progressive profiling,
Online Access:http://hdl.handle.net/10261/203582
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/501100011033
http://dx.doi.org/10.13039/501100003329
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spelling dig-cial-es-10261-2035822020-12-13T00:11:51Z Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting Criado, Celia Chaya, Carolina Fernández-Ruiz, Virginia Álvarez, M. Dolores Herranz, Beatriz Pozo-Bayón, Mª Ángeles Ministerio de Economía y Competitividad (España) European Commission Agencia Estatal de Investigación (España) Wine Retronasal aroma Saliva Inter-individual differences Aroma perception Progressive profiling In order to determine if inter-individual differences in saliva composition and flow influence the perception of specific aromatic stimuli elicited by esters after wine consumption, ten individuals were selected and instructed in the recognition of four aromatic stimuli elicited by four ester compounds, which were added to a rosé wine. The whole panel was firstly characterised by their salivary flow, composition (pH, total protein content, macro- and micro- minerals) and rheological properties (viscosity), and secondly, the panellists were trained in a dynamic sensory method for the evaluation of retronasal aroma intensity at discrete time intervals (5, 60, 120, and 180 s) after wine expectoration. Significant inter-individual differences (p < 0.05) in saliva composition were found in most salivary parameters. Differences in the intensity ratings among individuals were also found for the four aroma attributes. Spearman correlation analysis between saliva parameters and aroma intensity over time showed a strong positive correlation between salivary flow and aroma perception for some aroma and time points. This correlation was higher in the immediate than in the long lasting perception and greater for aroma attributes elicited by short chain length esters (isoamyl acetate, ethyl butanoate and ethyl hexanoate) (than for attributes elicited by larger esters (ethyl decanoate). This work was supported by the Spanish Ministry of Economy and Competitiveness (Project AGL2016-78936-R), (AEI/FEDER, UE). 2020-03-11T12:05:36Z 2020-03-11T12:05:36Z 2019 2020-03-11T12:05:37Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.foodres.2019.108677 e-issn: 1873-7145 issn: 0963-9969 Food Research International 126: 108677 (2019) http://hdl.handle.net/10261/203582 10.1016/j.foodres.2019.108677 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100003329 #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-78936-R Postprint https://doi.org/10.1016/j.foodres.2019.108677 Sí open Elsevier
institution CIAL ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-cial-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del CIAL España
topic Wine
Retronasal aroma
Saliva
Inter-individual differences
Aroma perception
Progressive profiling
Wine
Retronasal aroma
Saliva
Inter-individual differences
Aroma perception
Progressive profiling
spellingShingle Wine
Retronasal aroma
Saliva
Inter-individual differences
Aroma perception
Progressive profiling
Wine
Retronasal aroma
Saliva
Inter-individual differences
Aroma perception
Progressive profiling
Criado, Celia
Chaya, Carolina
Fernández-Ruiz, Virginia
Álvarez, M. Dolores
Herranz, Beatriz
Pozo-Bayón, Mª Ángeles
Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting
description In order to determine if inter-individual differences in saliva composition and flow influence the perception of specific aromatic stimuli elicited by esters after wine consumption, ten individuals were selected and instructed in the recognition of four aromatic stimuli elicited by four ester compounds, which were added to a rosé wine. The whole panel was firstly characterised by their salivary flow, composition (pH, total protein content, macro- and micro- minerals) and rheological properties (viscosity), and secondly, the panellists were trained in a dynamic sensory method for the evaluation of retronasal aroma intensity at discrete time intervals (5, 60, 120, and 180 s) after wine expectoration. Significant inter-individual differences (p < 0.05) in saliva composition were found in most salivary parameters. Differences in the intensity ratings among individuals were also found for the four aroma attributes. Spearman correlation analysis between saliva parameters and aroma intensity over time showed a strong positive correlation between salivary flow and aroma perception for some aroma and time points. This correlation was higher in the immediate than in the long lasting perception and greater for aroma attributes elicited by short chain length esters (isoamyl acetate, ethyl butanoate and ethyl hexanoate) (than for attributes elicited by larger esters (ethyl decanoate).
author2 Ministerio de Economía y Competitividad (España)
author_facet Ministerio de Economía y Competitividad (España)
Criado, Celia
Chaya, Carolina
Fernández-Ruiz, Virginia
Álvarez, M. Dolores
Herranz, Beatriz
Pozo-Bayón, Mª Ángeles
format artículo
topic_facet Wine
Retronasal aroma
Saliva
Inter-individual differences
Aroma perception
Progressive profiling
author Criado, Celia
Chaya, Carolina
Fernández-Ruiz, Virginia
Álvarez, M. Dolores
Herranz, Beatriz
Pozo-Bayón, Mª Ángeles
author_sort Criado, Celia
title Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting
title_short Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting
title_full Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting
title_fullStr Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting
title_full_unstemmed Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting
title_sort effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting
publisher Elsevier
publishDate 2019
url http://hdl.handle.net/10261/203582
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/501100011033
http://dx.doi.org/10.13039/501100003329
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