Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon

Abstract

Fruitiness is a highly desirable aroma quality in white wines. This study aimed to investigate the fruitiness aroma perception of white wines using a rapid sensory method and to compare the sensory maps obtained from wine experts and trained consumers. A polarized projective mapping (PPM) method was adapted by using fruit standards as fixed poles. Twenty-one white wines were selected for this study. Ten wine experts and twelve trained consumers participated in the adapted PPM followed by ultra-flash profiling (UFP). While experts and trained consumers used different poles to characterize the Pinot Gris and Viogniers, both panels used the stone fruit pole for the Chardonnays. UFP revealed that the Pinot Gris and Viognier samples presented fruity and floral aromas and most Chardonnay wines presented non-fruity aromas. The white wines investigated presented a wide range of fruity aromas. The use of aroma standards instead of products as poles seems to be a reliable alternative to investigate fruitiness in white wines. This study helped us to understand the predominant aromas of varietal white wines from Oregon and emphasized the importance of adapting sensory methods to investigate fruitiness perception.

Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products

“…However, some studies used more than 12 samples. For example, Iobbi and Tomasino (2021) asked experts and trained panelists to evaluate 21 white wines, whereas Heymann, Hopfer, and Bershaw (2014) asked experts to evaluate 19 white wines. In general, the more training or more knowledge that participants have, the more samples that are then included in the study.…”

Complex choices: Pole selection for polarized projective mapping applied to a complex product set

“…This distinction can also be seen in wines, where Chardonnay may be considered less complex than a Chardonnay Riesling blend, but wine would still be considered a complex product category. This distinction is important because previous research has shown that attempts to eliminate all ambiguity by using single aroma reference standards with a complex product category, such as wine, have not been sufficient to capture the diversity of the product set (Iobbi & Tomasino, 2021). These results suggest that poles used to describe complex product sets may work best if they are the simplest examples of the product category, while still belonging to the product category.…”

“…Of the two studies looking at PPM in more complex products, in this case wine, only one has focused on pole selection. This study by Iobbi and Tomasino (2021) investigated the use of aroma reference standards as poles. While the study demonstrated that it was possible to place wines using these poles, the results were not as clearly separated as the researchers anticipated and potential dumping effects were observed when characteristics in the wines were not present in the poles.…”

Revealing the sensory impact of different levels and combinations of esters and volatile thiols in Chardonnay wines

“…The volatile thiols 3-MH, 3-MHA and 4-MMP are well known for exclusively imparting these aromas in white wines [ 27 , 28 ]. However, recent studies have shown the perception of tropical fruit aroma in white wines which the presence of these varietal compounds are less prominent [ 16 , 20 , 29 , 30 ]. This brings to light the fact that other volatile compounds may also cause tropical fruit aroma.…”