Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status
Due to the limited scientific knowledge on the impact of commercial oenological additives on flavour perception, the aim of this work was to evaluate the effect of different types of oenological additives on the long-lasting flavour perception (flavour persistence) during wine tasting, also consider...
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| Format: | Article |
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MDPI AG
2023-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/15/2835 |
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| author | Rafael I. Velázquez-Martínez Celia Criado Carolina Muñoz-González Julia Crespo María Ángeles Pozo-Bayón |
| author_facet | Rafael I. Velázquez-Martínez Celia Criado Carolina Muñoz-González Julia Crespo María Ángeles Pozo-Bayón |
| author_sort | Rafael I. Velázquez-Martínez |
| collection | DOAJ |
| description | Due to the limited scientific knowledge on the impact of commercial oenological additives on flavour perception, the aim of this work was to evaluate the effect of different types of oenological additives on the long-lasting flavour perception (flavour persistence) during wine tasting, also considering the effect of the individual PROP (6-n-propylthiouracil) taster status (PTS). To do so, white and red wines with two oenotannins (ellagitannin and gallotannin) and a commercial yeast mannoprotein were prepared. A control wine of each type was also made without additives. All the wines were spiked with a mixture of aromatic compounds responsible for the “fruity” and “woody” notes. Retronasal aroma and astringency were evaluated at the same time using time–intensity (TI) methodology and a trained panel (n = 40), including PROP non-tasters (NTs) and tasters (Ts). The results showed a significant effect of PTS on the long-lasting perception of astringency, being Ts who showed higher values than NTs for most TI parameters. However, PTS did not affect aroma persistence. In addition, the three oenological additives had an effect on astringency and retronasal aroma perception. They significantly increased the long-lasting perception of astringency compared to the control, while gallotannin also increased the persistence of the woody aroma. |
| first_indexed | 2024-03-11T00:26:59Z |
| format | Article |
| id | doaj.art-04323eeb6ac247a79859aa43f225ed00 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T00:26:59Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-04323eeb6ac247a79859aa43f225ed002023-11-18T22:53:55ZengMDPI AGFoods2304-81582023-07-011215283510.3390/foods12152835Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster StatusRafael I. Velázquez-Martínez0Celia Criado1Carolina Muñoz-González2Julia Crespo3María Ángeles Pozo-Bayón4Instituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, SpainInstituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, SpainInstituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, SpainDepartamento de Investigación Agroambiental, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), El Encín, A-2 km 38.2, 28805 Alcalá de Henares, SpainInstituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, SpainDue to the limited scientific knowledge on the impact of commercial oenological additives on flavour perception, the aim of this work was to evaluate the effect of different types of oenological additives on the long-lasting flavour perception (flavour persistence) during wine tasting, also considering the effect of the individual PROP (6-n-propylthiouracil) taster status (PTS). To do so, white and red wines with two oenotannins (ellagitannin and gallotannin) and a commercial yeast mannoprotein were prepared. A control wine of each type was also made without additives. All the wines were spiked with a mixture of aromatic compounds responsible for the “fruity” and “woody” notes. Retronasal aroma and astringency were evaluated at the same time using time–intensity (TI) methodology and a trained panel (n = 40), including PROP non-tasters (NTs) and tasters (Ts). The results showed a significant effect of PTS on the long-lasting perception of astringency, being Ts who showed higher values than NTs for most TI parameters. However, PTS did not affect aroma persistence. In addition, the three oenological additives had an effect on astringency and retronasal aroma perception. They significantly increased the long-lasting perception of astringency compared to the control, while gallotannin also increased the persistence of the woody aroma.https://www.mdpi.com/2304-8158/12/15/2835wineoenotanninsmannoproteinsflavour persistencePROP taste phenotypetime–intensity sensory analysis |
| spellingShingle | Rafael I. Velázquez-Martínez Celia Criado Carolina Muñoz-González Julia Crespo María Ángeles Pozo-Bayón Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status Foods wine oenotannins mannoproteins flavour persistence PROP taste phenotype time–intensity sensory analysis |
| title | Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status |
| title_full | Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status |
| title_fullStr | Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status |
| title_full_unstemmed | Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status |
| title_short | Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status |
| title_sort | evaluation of the long lasting flavour perception after the consumption of wines treated with different types of oenological additives considering individual 6 n propylthiouracil taster status |
| topic | wine oenotannins mannoproteins flavour persistence PROP taste phenotype time–intensity sensory analysis |
| url | https://www.mdpi.com/2304-8158/12/15/2835 |
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