Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality
© 2014 Elsevier Ltd. There is a lack of studies focusing on the chemical compounds involved in quality perception. The present work combines both sensory and chemical approaches with the final goal of evaluating the sensory-active compounds influencing wine experts' and consumers' perception of red wine quality. Perceived quality was categorised by 108 consumers and 119 experts according to four levels going from very low to very high quality. In parallel, samples were described by a descriptive trained panel and volatile and non-volatile chemicals with known sensory activity were quantified. Wines with higher concentrations of eugenol, E- and Z-whiskylactones and 4-ethylphenol (discussed in terms of matrix effect) are perceived higher in quality by consumers, while fusel alcohols and astringent-related compounds such as PAs, cis-aconitic acid, certain flavonols and hydroxycinnamic acid derivatives are linked to lower quality samples. In contrast, experts perceived wines with lower levels of whiskylactones and volatile phenols while higher levels of norisoprenoids to be higher in quality. These results increase the understanding of wine quality perception and can give the wine industry knowledge of the main sensory-active compounds driving quality for different wine consumers.
Main Authors: | , , , , , , |
---|---|
Other Authors: | |
Format: | artículo biblioteca |
Published: |
Elsevier
2015-01
|
Subjects: | Non-volatile, Quality, Sensory activity, Wine, Volatile, |
Online Access: | http://hdl.handle.net/10261/146183 http://dx.doi.org/10.13039/501100003176 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-icvv-es-10261-146183 |
---|---|
record_format |
koha |
spelling |
dig-icvv-es-10261-1461832021-06-10T15:28:50Z Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality Sáenz-Navajas, María-Pilar Avizcuri, J. M. Ballester, Jordi Fernández-Zurbano, Purificación Ferreira, Vicente Peyron, Dominique Valentin, Dominique Conseil Régional de Bourgogne Ministerio de Educación, Cultura y Deporte (España) Instituto de Estudios Riojanos Nafarroako Gobernua Universidad de La Rioja Non-volatile Quality Sensory activity Wine Volatile © 2014 Elsevier Ltd. There is a lack of studies focusing on the chemical compounds involved in quality perception. The present work combines both sensory and chemical approaches with the final goal of evaluating the sensory-active compounds influencing wine experts' and consumers' perception of red wine quality. Perceived quality was categorised by 108 consumers and 119 experts according to four levels going from very low to very high quality. In parallel, samples were described by a descriptive trained panel and volatile and non-volatile chemicals with known sensory activity were quantified. Wines with higher concentrations of eugenol, E- and Z-whiskylactones and 4-ethylphenol (discussed in terms of matrix effect) are perceived higher in quality by consumers, while fusel alcohols and astringent-related compounds such as PAs, cis-aconitic acid, certain flavonols and hydroxycinnamic acid derivatives are linked to lower quality samples. In contrast, experts perceived wines with lower levels of whiskylactones and volatile phenols while higher levels of norisoprenoids to be higher in quality. These results increase the understanding of wine quality perception and can give the wine industry knowledge of the main sensory-active compounds driving quality for different wine consumers. The research reported in this article was financially supported by the Bourgogne council, the Spanish Ministry of Education (AGL2010-22355-CO2-01/02) and Instituto de Estudios Riojanos. M.P.S.N. and J.M.A. acknowledge the Spanish Education Ministry (M.E.C.) for her postdoctoral fellowship and Navarra Government for his predoctoral grant, respectively. Authors also want to thank Marivel Gonzalez-Hernandez and Christelle Pêcher from the Universities of La Rioja and Burgundy, respectively, for their support in the panel training sessions, Patrick Vuchot from Inter-Rhône (Orange and Avignon, France) for his support during the experimentation with consumers and experts, and panellists for their interest and diligence during their participation in the sensory sessions. Peer Reviewed 2017-03-06T10:28:14Z 2017-03-06T10:28:14Z 2015-01 2017-03-06T10:28:18Z artículo http://purl.org/coar/resource_type/c_6501 issn: 0023-6438 LWT - Food Science and Tecnology 60(1): 400-411 (2015) http://hdl.handle.net/10261/146183 10.1016/j.lwt.2014.09.026 http://dx.doi.org/10.13039/501100003176 http://doi.org/10.1016/j.lwt.2014.09.026 Sí none Elsevier |
institution |
ICVV ES |
collection |
DSpace |
country |
España |
countrycode |
ES |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-icvv-es |
tag |
biblioteca |
region |
Europa del Sur |
libraryname |
Biblioteca del ICVV España |
topic |
Non-volatile Quality Sensory activity Wine Volatile Non-volatile Quality Sensory activity Wine Volatile |
spellingShingle |
Non-volatile Quality Sensory activity Wine Volatile Non-volatile Quality Sensory activity Wine Volatile Sáenz-Navajas, María-Pilar Avizcuri, J. M. Ballester, Jordi Fernández-Zurbano, Purificación Ferreira, Vicente Peyron, Dominique Valentin, Dominique Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality |
description |
© 2014 Elsevier Ltd. There is a lack of studies focusing on the chemical compounds involved in quality perception. The present work combines both sensory and chemical approaches with the final goal of evaluating the sensory-active compounds influencing wine experts' and consumers' perception of red wine quality. Perceived quality was categorised by 108 consumers and 119 experts according to four levels going from very low to very high quality. In parallel, samples were described by a descriptive trained panel and volatile and non-volatile chemicals with known sensory activity were quantified. Wines with higher concentrations of eugenol, E- and Z-whiskylactones and 4-ethylphenol (discussed in terms of matrix effect) are perceived higher in quality by consumers, while fusel alcohols and astringent-related compounds such as PAs, cis-aconitic acid, certain flavonols and hydroxycinnamic acid derivatives are linked to lower quality samples. In contrast, experts perceived wines with lower levels of whiskylactones and volatile phenols while higher levels of norisoprenoids to be higher in quality. These results increase the understanding of wine quality perception and can give the wine industry knowledge of the main sensory-active compounds driving quality for different wine consumers. |
author2 |
Conseil Régional de Bourgogne |
author_facet |
Conseil Régional de Bourgogne Sáenz-Navajas, María-Pilar Avizcuri, J. M. Ballester, Jordi Fernández-Zurbano, Purificación Ferreira, Vicente Peyron, Dominique Valentin, Dominique |
format |
artículo |
topic_facet |
Non-volatile Quality Sensory activity Wine Volatile |
author |
Sáenz-Navajas, María-Pilar Avizcuri, J. M. Ballester, Jordi Fernández-Zurbano, Purificación Ferreira, Vicente Peyron, Dominique Valentin, Dominique |
author_sort |
Sáenz-Navajas, María-Pilar |
title |
Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality |
title_short |
Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality |
title_full |
Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality |
title_fullStr |
Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality |
title_full_unstemmed |
Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality |
title_sort |
sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality |
publisher |
Elsevier |
publishDate |
2015-01 |
url |
http://hdl.handle.net/10261/146183 http://dx.doi.org/10.13039/501100003176 |
work_keys_str_mv |
AT saenznavajasmariapilar sensoryactivecompoundsinfluencingwineexpertsandconsumersperceptionofredwineintrinsicquality AT avizcurijm sensoryactivecompoundsinfluencingwineexpertsandconsumersperceptionofredwineintrinsicquality AT ballesterjordi sensoryactivecompoundsinfluencingwineexpertsandconsumersperceptionofredwineintrinsicquality AT fernandezzurbanopurificacion sensoryactivecompoundsinfluencingwineexpertsandconsumersperceptionofredwineintrinsicquality AT ferreiravicente sensoryactivecompoundsinfluencingwineexpertsandconsumersperceptionofredwineintrinsicquality AT peyrondominique sensoryactivecompoundsinfluencingwineexpertsandconsumersperceptionofredwineintrinsicquality AT valentindominique sensoryactivecompoundsinfluencingwineexpertsandconsumersperceptionofredwineintrinsicquality |
_version_ |
1777670875978399744 |