Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines

Sáenz-Navajas, María-Pilar; Avizcuri, J. M.; Ferrero-del-Teso, Sara; Valentin, Dominique; Fernández-Zurbano, Purificación

doi:10.1016/j.foodres.2017.02.002

Cited by 48 publications

(48 citation statements)

References 27 publications

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“…These four wines were fractionated. A total of six fractions per wine were obtained by a two-step methodology as described elsewhere (Sáenz-Navajas et al, 2017). Briefly, in the first step, four fractions were collected by a preparative LC method adapted from Remy, Fulcrand, Labarbe, Cheynier, and Moutounet (2000) and Gonzalo-Diago, Dizy, and Fernandez-Zurbano (2013).…”

Section: Preparation Of Wine Fractionsmentioning

confidence: 99%

“…(2017). Therefore, participants were presented with a list of 23 terms (four for taste, 18 for mouthfeel and persistence) developed in previous work (Sáenz-Navajas et al, 2017). Participants were asked to taste and rate the intensity of exclusively those terms that applied to the sample on a seven-point scale according to RATA methodology.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…For volatile compounds, Gas Chromatography coupled to an olfactory detector (GC-O), which involves the use of GC for separation and the nose of trained judges as detector, has been demonstrated to be a powerful tool to identify sensory-active volatile compounds and is widely used in flavour chemistry (Chin & Marriott, 2015;d'Acampora Zellner, Dugo, Dugo, & Mondello, 2008). Concerning non-volatile compounds, the separation of molecules or group of molecules is usually carried out by preparative liquid chromatography (LC), collected fractions are further sensory described in terms of taste and mouth-feel properties (Sáenz-Navajas et al, 2017;Scharbert, Holzmann, & Hofmann, 2004). The study of the sensory activity of non-volatile molecules is less explored than volatiles, mainly due to two reasons: it is difficult to describe mouth-feel properties because there is a lack of references and the second reason is that it is more time and resource consuming than GC-O in terms of both fractionation and sensory fatiguing.…”

Section: Introductionmentioning

confidence: 99%

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Chemo-sensory approach for the identification of chemical compounds driving green character in red wines

Sáenz-Navajas

Arias

Ferrero-del-Teso

et al. 2018

Food Research International

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The present work seeks to define the "green character" of red wines and characterise the groups of molecules potentially involved in that perception. Fifty-four wines were screened by wine experts for different levels of green character. Six different phenolic fractions were obtained by liquid chromatography (LC) and further submitted to sensory and chemical characterisation. The volatile fraction was screened by semipreparative LC, Gas Chromatography-Olfactometry (GC-O) and quantitative analysis. The green character was linked to vegetal aroma, astringency, green and dry tannins according to experts of the Somontano region. Non-volatile fractions containing tannins with mean degree of polymerisation of ten and smaller anthocyanin-derivative pigments (

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Section: Preparation Of Wine Fractionsmentioning

confidence: 99%

Section: Accepted Manuscriptmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Chemo-sensory approach for the identification of chemical compounds driving green character in red wines

Sáenz-Navajas

Arias

Ferrero-del-Teso

et al. 2018

Food Research International

Self Cite

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“…Although RATA questions have been applied for sensory characterization of a wide range of products (Ares, Bruzzone et al, ; Sáenz‐Navajas et al, ; Waehrens, Zhang, Hedelund, Petersen, & Byrne, ; Vidal, Ares et al, ), methodological studies on their reliability (Giacalone & Hedelund, ), and, particularly, comparison with results from DA are still limited (Danner et al, ; Oppermann, de Graaf, Scholten, Stieger, & Piqueras‐Fiszman, ). In this context, the aim of this study was to expand current knowledge, and specifically to compare RATA questions with consumers and DA with trained assessors.…”

Section: Introductionmentioning

confidence: 99%

A comparison of RATA questions with descriptive analysis: Insights from three studies with complex/similar products

Ares

Picallo

Coste

et al. 2018

Journal of Sensory Studies

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Consumer‐based methods for sensory product characterization continue to gain popularity. Considering that past research is mostly limited to cases where samples are sensorially simple or markedly different, the aim of this study was to compare descriptive analysis (DA) by trained assessors with product characterizations from consumers using rate‐all‐that‐apply (RATA) questions using samples that can be regarded as quite similar or quite complex. The results from three studies showed that sample differentiation was higher in DA than RATA and that information about sample similarities and differences tended to be dissimilar. The exception was Study 1 where samples were least complex. The discrepancy between the two types of panels was least evident for appearance and color attributes and basic tastes (sweet, sour, and salty), and in these instances, the correlation between attribute intensities was clearly linear (R2 = 0.46). The discrepancy was highest for complex sensory terms and terms relating to specific odors/flavors. While past research suggests that it may be possible to improve the agreement between the two methods by providing consumers with short training (samples, terms, and rating scale), practitioners should consider that training of consumers may reduce the ecological validity of their responses. Practical applications Characterization of the properties of products is a cornerstone activity for sensory professionals, and to achieve this task, several methods are available. This study contributes insight regarding the choice of descriptive analysis (DA) with trained assessors or rate‐all‐that‐apply (RATA) questions with consumers. If the products are not sensorially complex, then product characterization by consumers provide the same insights as DA. However, this study shows that when samples are sensorially complex and/or similar, RATA is less discriminative than DA and provides information about sample similarities and differences that is not the same as that generated by DA. Practitioners are advised to select sensory description methodology based on the objectives of their research, and when an understanding of consumers' perceptions of products is desired, A consumer‐based methodology should be used.

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“…The lack of consensus among wine experts in the vocabulary used to communicate mouthfeel attributes is widely acknowledged, and was the main motivation for the development of the Mouthfeel wheel (Gawel et al, ). However, as stressed by Sáenz‐Navajas et al (), the lack of reference materials that illustrate specific mouthfeel properties makes it difficult for trained panels and experts to have a unified interpretation of the lexicon. Gawel et al () also reported discrepancies in the interpretation of astringency subqualities descriptors between trained wine experts and experienced wine‐makers, especially when abstract and synthetic terms were considered.…”

Section: Discussionmentioning

confidence: 99%

Astringency evaluation of Tannat wines: Comparison of assessments from trained assessors and experts

Vidal

Antúnez

Giménez

et al. 2018

Journal of Sensory Studies

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Astringency is one of the differential characteristics of Tannat wine, the emblematic wine of the Uruguayan wine‐making industry. The aim of this study was twofold: First, to compare wine astringency characterization of experts and trained assessors, and second, to identify which astringency characteristics influence experts' perception of astringency quality. Six commercial Uruguayan Tannat wines were evaluated in triplicate by a trained assessors panel (n = 9). Assessors rated the global astringency intensity using a time‐intensity task, and described astringency subqualities using a check‐all‐that‐apply (CATA) question composed of 16 terms. Samples were also assessed by 30 experts who rated astringency intensity and quality using 9‐point structured scales. In addition, experts described astringency subqualities of samples and of their ideal high‐quality Tannat wine using a CATA question. Significant differences among samples were found in astringency intensity for both panels and expert's perceived quality. Agreement between trained assessors and experts in astringency intensity evaluations was observed, but differences in their description of astringency subqualities were found. Astringency quality as perceived by experts was not related only to astringency global intensity; astringency subqualities complex and velvety were the main drivers of astringency quality, while puckery, sand paper, and irritant significantly lowered quality scores. Practical applications Wine astringency characterization is a very complex task that should ideally be performed by a group of trained assessors following standardized protocols. However, most wineries still rely on the judgment of wine experts for decision‐making. Results from the present work suggest that although trained assessors and experts evaluated wine astringency similarly, their description of astringency subqualities strongly differed.

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Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines

Cited by 48 publications

References 27 publications

Chemo-sensory approach for the identification of chemical compounds driving green character in red wines

Chemo-sensory approach for the identification of chemical compounds driving green character in red wines

A comparison of RATA questions with descriptive analysis: Insights from three studies with complex/similar products

Astringency evaluation of Tannat wines: Comparison of assessments from trained assessors and experts

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