Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines

  1. de-la-Fuente-Blanco, A. 3
  2. Fernández-Zurbano, P. 2
  3. Valentin, D. 1
  4. Ferreira, V. 3
  5. Sáenz-Navajas, M.-P. 3
  1. 1 Centre des Sciences du Goût et de l'Alimentation

    Centre des Sciences du Goût et de l'Alimentation

    Dijon, Francia


  2. 2 Instituto de Ciencias de la Vid y del Vino

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España


  3. 3 Universidad de Zaragoza

    Universidad de Zaragoza

    Zaragoza, España


Food Quality and Preference

ISSN: 0950-3293

Year of publication: 2017

Volume: 62

Pages: 155-161

Type: Article

DOI: 10.1016/J.FOODQUAL.2017.07.005 SCOPUS: 2-s2.0-85025841631 WoS: WOS:000411298600018 GOOGLE SCHOLAR

More publications in: Food Quality and Preference


Cited by

  • Scopus Cited by: 11 (08-03-2023)
  • Web of Science Cited by: 10 (14-03-2023)

JCR (Journal Impact Factor)

  • Year 2017
  • Journal Impact Factor: 3.652
  • Journal Impact Factor without self cites: 2.74
  • Article influence score: 0.813
  • Best Quartile: Q1
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q1 Rank in area: 13/133 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2017
  • SJR Journal Impact: 1.237
  • Best Quartile: Q1
  • Area: Food Science Quartile: Q1 Rank in area: 26/356
  • Area: Nutrition and Dietetics Quartile: Q2 Rank in area: 36/135

Scopus CiteScore

  • Year 2017
  • CiteScore of the Journal : 6.8
  • Area: Food Science Percentile: 94
  • Area: Nutrition and Dietetics Percentile: 84

Journal Citation Indicator (JCI)

  • Year 2017
  • Journal Citation Indicator (JCI): 1.69
  • Best Quartile: Q1
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q1 Rank in area: 9/157


The present study investigates the role of sensory interactions and the level of expertise of consumers on the perception of bitterness and astringency in a red wine complex matrix. In the first experiment, a commercial red wine was spiked with quinine sulphate to produce two levels of bitterness. Seven samples with high and seven with low bitterness were further spiked with one of the following aroma vectors: vegetal, herbal, spicy, roasted, animal, dried fruit or with tartaric acid to modulate sourness. In the second experiment, the wine was spiked with an astringent proanthocyanidin fraction to produce two levels of astringency and with one of the seven vectors used in the first experiment or with quinine sulphate to modulate bitterness. Fourteen and 16 spiked samples of experiments 1 and 2, respectively, were sensory evaluated together with control samples to assess the intensity of the six aroma vectors, sourness, bitterness and astringency. Evaluation was performed using a descriptive analysis technique based on intensity rating by three groups of participants with different levels of expertise. The effect of the addition of one aroma vector, sourness or bitterness on bitter or astringent intensity was evaluated by ANOVA. No significant effect of aroma, sourness or bitterness was observed for astringent intensity, confirming that in these red wines, cross-modal interactions are not relevant in astringency. Bitter-aroma interactions were demonstrated for animal aroma just for less-experienced consumers (novices) attributed to a hedonic synergism. Significant decreases in bitterness due to sour vector were observed regardless consumer expertise. This could be explained in terms of interactions at both cognitive and receptor level. © 2017 Elsevier Ltd