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

  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

  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

  4. 4 Universidad de Zaragoza
    info

    Universidad de Zaragoza

    Zaragoza, España

    ROR https://ror.org/012a91z28

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Revista:
LWT - Food Science and Technology

ISSN: 0023-6438

Año de publicación: 2015

Volumen: 60

Número: 1

Páginas: 400-411

Tipo: Artículo

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

Otras publicaciones en: LWT - Food Science and Technology

Repositorio institucional: lockAcceso abierto Editor

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Resumen

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.