Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

  1. Sáenz-Navajas, M.-P. 24
  2. Avizcuri, J.-M. 3
  3. Ballester, J. 12
  4. Fernández-Zurbano, P. 3
  5. Ferreira, V. 4
  6. Peyron, D. 23
  7. Valentin, D. 12
  1. 1 University of Burgundy
    info
    University of Burgundy

    Dijon, Francia

    ROR https://ror.org/03k1bsr36

    Geographic location of the organization University of Burgundy
  2. 2 Centre des Sciences du Goût et de l'Alimentation
    info
    Centre des Sciences du Goût et de l'Alimentation

    Dijon, Francia

    ROR https://ror.org/05s1rff82

    Geographic location of the organization Centre des Sciences du Goût et de l'Alimentation
  3. 3 Instituto de Ciencias de la Vid y del Vino
    info
    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

    Geographic location of the organization Instituto de Ciencias de la Vid y del Vino
  4. 4 Universidad de Zaragoza
    info
    Universidad de Zaragoza

    Zaragoza, España

    ROR https://ror.org/012a91z28

    Geographic location of the organization Universidad de Zaragoza
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Journal:
LWT - Food Science and Technology

ISSN: 0023-6438

Year of publication: 2015

Volume: 60

Issue: 1

Pages: 400-411

Type: Article

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DOI: 10.1016/J.LWT.2014.09.026 SCOPUS: 2-s2.0-84921993724 WoS: WOS:000345106100057 GOOGLE SCHOLAR

More publications in: LWT - Food Science and Technology

Institutional repository: lockOpen access Editor
Identificador persistente: https://hdl.handle.net/20.500.14797/5bbc6972b750603269e81b6c

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Abstract

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.